Creamy Bacon Ranch Potato Salad
- Srv: 9
- By: Raquel DeHoyos/Boastful Food LLC
- 3 pounds red potatoes
- 1 pound thick - cut, alderwood smoked bacon, chopped medium dice*
- 1 1/2 cups chopped celery, small dice
- 1/2 cup mayonnaise
- 1 cup sour cream
- 1/2 cup buttermilk
- 1/2 cup apple cider vinegar
- 1 pack or 1/2 cup chives, chopped*
- 1 pack or 1/4 cup dill, chopped*
- 1 teaspoon garlic salt
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- *reserve a small amount of each for garnishing
In a large stockpot, cover potatoes with cold water and place on burner over high heat. Cover with a lid. Once boiling, reduce the heat to medium and slow simmer the potatoes for about 25 minutes or until a small paring knife can easily pierce thepotato. Drain and place on a flat baking sheet or plate and cool in the refrigerator.
Add chopped bacon to a saute pan and cook over medium heat until brown. Strain any excess bacon grease and set bacon aside in a small bowl. If you prefer, you can further chop bacon once cool or add into the salad as is. Deglaze pan with apple cider vinegar over low heat. Place vinegar mixture into a large bowl. Whisk in mayonnaise, sour cream, and buttermilk along with chopped herbs, garlic salt, and salt and pepper. Cover with plastic film and chill in the refrigerator.
Keeping the skin on, slice each potato lengthwise and then into quarters. Continue cutting into bite-sized chunks. Mix into a large bowl with chilled dressing. Add chopped celery and bacon. Keep refrigerated until ready to serve. Garnish with fresh dill, chopped chives and bacon crumbles.