Monday, June 13, 2011

Bacon-n-Ranch Potato Salad

 Potato Salad is another side dish that is a must have at a BBQ and would be perfect for a Father's Day BBQ.

I have always made potato salad one way.  The same way my mother has always made it and the way that I love...and lots of other people love.  The problem is when I take it to a BBQ there is always one question that people ask.
 Now you might be thinking that the question might be something like has your potato salad been in the fridge so I won't get food poisoning or do you use mayo or miracle whip?


The question is exactly the same every time.  Does it have mustard in it (said with great emphasis)?

Who knew that mustard was such a decisive little sandwich condiment.  I surely didn't and so I have been looking for a potato salad that doesn't have mustard in it but is still up to par with the taste bud test.
I came upon a version of this one from a friend.  It has everything a man would love: BACON and guess what?  No mustard.

This also passed the taste bud test.  It was very yummy and my 10 year old ate 3 helpings.  

So to all of you who hate mustard in their potato salads, give this one a try and let me know what you think.

Bacon-n-Ranch Potato Salad

6-8 medium red potatoes
1 T. kosher salt
2 eggs, hard-boiled and chopped
6 strips bacon, cooked and crumbled
1/2 c. sour cream
1 T. dry ranch dressing mix (I use Hidden Valley Ranch)
1/2 c. Hickory Bacon and Onion dressing (you can also use regular ranch)
Seasoning salt, to taste

1.  Place potatoes and salt in large pot of water and bring to a boil.  Let cook until potatoes can be pierced with a fork easily (don't overcook or you will have a mushy potato salad).  Drain potatoes and set aside to cool.

2.  Meanwhile, in a medium bowl add sour cream and dry ranch dressing mix.  Mix well.  Cut potatoes into bite size pieces.  Add potatoes and eggs to the sour cream mixture.  Add Hickory Bacon and Onion dressing (or regular ranch) and seasoning salt, if needed add more dressing until salad is moistened to your liking.  Toss well, cover, and refrigerate for at least 2 hours to let the flavors blend together.  Right before serving add the cooked and crumbled bacon, mixing well.  Serve cold or at room temperature.  Enjoy!

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