Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Bacon-Ranch Potato Salad
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- Level: Easy
- Total: 20 min (plus chilling)
- Active: 10 min
- Yield: 4 to 6 servings
This creamy potato salad is tossed with a tangy homemade ranch dressing, flavored with buttermilk and cider vinegar. Chilling the salad in the dressing really lets the flavor soak in. Toss with crisp, crumbled bacon before serving.
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Directions
- Cook 2 pounds quartered small red potatoes in salted simmering water until just tender, about 10 minutes; drain. Mix 2/3 cup mayonnaise, 1/4 cup buttermilk and 2 tablespoons cider vinegar in a large bowl; add 1 minced garlic clove, 1/2 cup chopped celery, 2 chopped scallions, 1 teaspoon sugar and salt and pepper to taste. Add the potatoes and toss, then cover and chill. Add 6 slices crumbled cooked bacon and toss again before serving.
Cook’s Note
Never drop your potatoes into boiling water; they’ll cook unevenly. Put them in a pot, cover with cold water (and some salt), bring to a boil, then reduce to a simmer.
