Recipe courtesy of Katie Lee Biegel
Bacon and Ranch Potato Salad
Getting reviews...
- Level: Easy
- Total: 45 min (includes cooling time)
- Active: 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 288
- Total Fat
- 20 g
- Saturated Fat
- 5 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 21 mg
- Sodium
- 380 mg
- Level: Easy
- Total: 45 min (includes cooling time)
- Active: 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 288
- Total Fat
- 20 g
- Saturated Fat
- 5 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 21 mg
- Sodium
- 380 mg
Ingredients
Directions
- Put the potatoes in a large pot and cover with salted water. Bring to a boil, reduce the heat to a simmer, cover and cook until fork-tender, 15 to 20 minutes. Drain and let cool completely. Slice the potatoes into bite-size pieces.
- In a large bowl, combine the mayonnaise, buttermilk, Parmesan, chives, parsley, garlic powder, onion powder and pepper and mix until well blended. Taste and season with salt if needed.
- Add the potatoes to the bowl along with most of the bacon and scallions (reserve some of the bacon and scallions for a garnish) and gently mix. Transfer to a serving bowl or cover with plastic and refrigerate until ready to serve. Garnish with the reserved bacon and scallions before serving.
My Private Notes
Show:
The Kitchen
Episode:
Perfect Plate of Summer
Categories:
More from:
The Kitchen
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