Best Ever Potato Salad
Best Ever Potato Salad - loaded with bacon, chives, cheese, and ranch seasoning, this potato salad will become a traditional family barbecue recipe.
Servings: 10
Calories: 531kcal
Ingredients
- 3 lbs. Signature Farms Red Potatoes skin peeled and diced
- 1 1/4 cup sour cream
- 1/2 cup Signature Kitchens Extra Virgin Olive Oil Mayo
- 1/4 -1/2 cup ranch seasoning powder
- 1/2 cup chives finely chopped
- 1 lb. Signature SELECT bacon
- 16 ounces freshly grated sharp cheddar cheese
Instructions
- Cook bacon according to package directions. Once completely cooked & cooled, coarsely chop into small chunks.
- In a small mixing bowl, stir together sour cream, mayo, cheese, coarsely chopped bacon, chives, and ranch seasoning powder {start with 1/4 cup & add more if you desire a stronger ranch taste, we use 1/2 cup, sounds like a lot but once it is all together it is perfect}. Set aside.
- Place potatoes in a large pot of boiling water, add salt if desired. Bring to a boil and let them simmer 8-12 minutes, or until potatoes are tender or easy to pierce with a fork.
- Drain the potatoes and allow to completely cool. I rinse the potatoes with cold water to stop the cooking process and speed up the cooling.
- Once potatoes are completely cool add the sour cream mixture; stir together to combine.
- Add salt and pepper to taste. Cover and set in the fridge until ready to serve.
- If you would like your potato salad a little less chunky, use an electric mixer and beat the potato salad on medium for 1-2 minutes. This will break up any large chunks, and give you a smoother texture. I do this to make the potato salad a little more creamy but left enough chunks to give it some depth.
Notes
Recipe adapted from Southwestern Potato Salad
Nutrition
Calories: 531kcal | Carbohydrates: 25g | Protein: 20g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 93mg | Sodium: 668mg | Potassium: 805mg | Fiber: 2g | Sugar: 4g | Vitamin A: 745IU | Vitamin C: 13.1mg | Calcium: 376mg | Iron: 1.6mg