Bacon, Ranch Potato Salad

Bacon, Ranch Potato Salad! This is my favorite potato salad by far. I’m not a huge mayo fan… and I have to be very careful with how much fat I eat… so this is my version of potato salad using NO mayo. Don’t get me wrong, I use mayonnaise… but always sparingly and I usually always substitute sour cream when I can. This recipe is no different. Mr. Jones doesn’t seem to mind the mayo-less salad either… because this is another bowl of goodness that you can’t leave him unattended with!!! 🙂  I also think it has to do with the fact that he loves ranch… and what man doesn’t love bacon??

Bacon, Ranch Potato Salad

 

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

Author: Vixen's Kitchen

Cuisine: American

Serves: 8-10

Ingredients

• 3 pounds red potatoes, scrubbed well and cut into bite size pieces
• 1 (16 oz) container, sour cream
• 1 packet, ranch dip mix (I use either Simply Organic Ranch Dip Mix or Hidden Valley Ranch Dip)
• ½ pound bacon, diced
• 8 hard boiled eggs, chopped (Click HERE for eggs that peel effortlessly)
• 3 ribs of celery, diced
• ½ small red onion, diced
• ⅓ cup parsley, chopped
• Salt and pepper to taste

Instructions

1. In a medium size bowl combine the sour cream and ranch mix. Stir until completely incorporated. Cover and chill in the refrigerator.
2. In a large pot, boil potatoes until fork tender. Strain the potatoes, and set aside to cool.
3. In a large sauté pan, cook bacon until crisp. Place on a paper towel lined plate, and set aside.
4. In a large bowl, combine the potatoes, ranch dip, bacon, eggs, celery, onion and parsley. Stir well, and season with salt and pepper.
5. Cover and chill in the fridge for one hour or more, for the flavors to meld. Enjoy!!

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