What's the first food you think of when you start dreaming of summer get-togethers? For me it's potato salad. I know you can make it in the middle of winter, but it never tastes the same as it does outdoors on a hot summer day surrounded by burgers and corn on the cob.
I love this recipe for it's simplicity and minimal prep work. You don't even have to peal the potatoes! Plus it has bacon. Yum!
Bacon Ranch Potato Salad
2 1/4 lbs. red potatoes (about 8 med), washed and scrubbed
1/2 lb. sliced bacon, diced
1/2 cup chopped green onion (whites and greens)
2 tsp. cider vinegar
1 tsp. celery seed
3/4 tsp. salt
1/4 tsp. pepper
1 cup mayo
Place potatoes in a dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels. Drain, reserving 2 tbls. of the drippings.
Drain potatoes. When cool enough to handle, cut into cubes. Place in a large bowl. Add the onions and bacon.
In a small bowl, mix together the vinegar, celery seed, salt, pepper, mayo and reserved drippings; toss gently. Cool to room temperature. Add to large bowl with potatoes. Mix gently.
Cover and refrigerate overnight.
This recipe has been shared with The Better Baker in their Weekend Potluck.
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I love cooking with real food, knitting with good yarn, sleeping in (when the kids let me), staying up late to finish that last chapter, DIY projects, and most of all enjoying life.
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