Potato Salad Recipe

Inspired by Edley's Bar-B-Que

Time1h

Serves4

Red potatoes, bacon, onions, & house ranch sauce.

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Ingredients

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Main Ingredients

2 cups Red potatoes

4 slices Bacon

1/2 cups Red onion

House Ranch Sauce

1/2 cups Mayonnaise

1/4 cups Sour cream

1/4 cups Buttermilk

1 tsp Dried dill

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs ReaLemon lemon juice

Method

Preparation of Potatoes

Boil the Potatoes

In a large pot, add the red potatoes and cover with water. Bring to a boil over medium-high heat and cook for about 15-20 minutes or until the potatoes are fork-tender. Drain and let cool.

Cube the Potatoes

Once cooled, cut the potatoes into bite-sized cubes. Set aside in a large mixing bowl.

Cooking Bacon

Cook the Bacon

In a skillet over medium heat, cook the bacon slices until crispy, about 5-7 minutes. Remove bacon from the skillet and place on paper towels to drain excess grease.

Chop the Bacon

Once cooled, chop the bacon into small pieces and add to the bowl with the cubed potatoes.

Preparing the Sauce

Mix the House Ranch Sauce

In a medium bowl, combine mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, black pepper, and lemon juice. Whisk until smooth and well combined.

Combining Ingredients

Combine Everything

Pour the ranch sauce over the potato and bacon mixture. Add the chopped red onion. Gently stir until everything is well coated with the sauce.

Chill and Serve

Cover the potato salad with plastic wrap and refrigerate for at least 30 minutes before serving to allow flavors to meld.