Bacon Ranch Potato Salad
Ingredients
- 6-8 medium potatoes peeled, and cut into uniform bite-sized chunks
- 5 slices of bacon crisp-cooked and crumbled
- ½ c sour cream I used light
- ½ c mayonnaise
- 1 clove garlic minced
- ¼ c green onions sliced
- 1 stalk celery diced (optional, for texture)
- 1 T chopped flat-leaf parsley (2t dried parsley can be subbed)
- 2 t worcestershire sauce
- splash of rice wine vinegar
- ½ t pepper
- ½ t salt
- ¼ t paprika
- ¼ t cayenne pepper or a dash of hot sauce optional
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and turn heat down to medium. Boil until potatoes are tender to the bite, being careful not to overcook them (or else they will fall apart and turn to mush/mashed potatoes).
- Pour potatoes into a colander and run cold water over them to stop the cooking process. Allow to drain.
- To a large bowl, stir together all the remaining ingredients. When potatoes are cool, add them to the mixture and fold them in until thoroughly coated in the bacon ranch mix (if potatoes aren't wet enough, add a splash or two of milk until desired consistency is reached). Taste for seasoning and add more salt as needed. Refrigerate until ready to serve, at least 90 minutes to chill through.