Ingredients with Measurements:
- 2 lbs. red potatoes, washed and cubed
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup ranch dressing
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped fresh chives
Special Equipment Needed:
- Large pot
- Mixing bowl
- Whisk
- Rubber spatula
Step-by-Step Instructions:
1. Bring a large pot of salted water to a boil. Add the cubed potatoes and cook until tender, about 10-12 minutes.
2. Drain the potatoes and let them cool to room temperature.
3. In a mixing bowl, whisk together the mayonnaise, sour cream, ranch dressing, garlic powder, onion powder, salt, and black pepper.
4. Add the cooled potatoes, bacon, and chives to the mixing bowl. Use a rubber spatula to gently fold everything together until the potatoes are coated in the dressing.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Total time: 1 hour 15 minutes
Temperature:
Refrigerate for at least 1 hour before serving.
Serving size:
This recipe makes 6-8 servings.
Nutritional information:
Calories: 320
Fat: 21g
Saturated Fat: 6g
Cholesterol: 35mg
Sodium: 660mg
Carbohydrates: 26g
Fiber: 3g
Sugar: 3g
Protein: 7g
Substitutions for ingredients:
- Red potatoes can be substituted with Yukon gold or russet potatoes.
- Turkey bacon can be used instead of regular bacon for a healthier option.
- Greek yogurt can be used instead of sour cream for a lighter version.
Variations:
- Add chopped hard-boiled eggs for extra protein.
- Use green onions instead of chives for a milder onion flavor.
- Add diced celery or pickles for extra crunch.
Tips and Tricks:
- Be sure to let the potatoes cool to room temperature before adding the dressing to prevent the dressing from separating.
- For a creamier texture, mash some of the potatoes with a fork before adding the dressing.
- Double the recipe for a larger crowd.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
This potato salad is best served cold, but if you prefer it warm, you can microwave it for 30 seconds to 1 minute.
Presentation Ideas:
Serve the potato salad in a large bowl or on a platter. Garnish with extra bacon and chives.
Garnishes:
- Extra bacon
- Chopped chives
- Paprika
Pairings:
- Grilled chicken
- Hamburgers
- Hot dogs
Suggested Side Dishes:
- Grilled corn on the cob
- Baked beans
- Coleslaw
Troubleshooting Advice:
- If the dressing is too thick, add a splash of milk to thin it out.
- If the potato salad is too dry, add more mayonnaise or sour cream.
Food Safety Advice:
- Be sure to wash your hands and all utensils before preparing the potato salad.
- Keep the potato salad refrigerated until ready to serve.
- Discard any leftovers that have been sitting out at room temperature for more than 2 hours.
Food History:
Potato salad is believed to have originated in Germany in the mid-19th century. It quickly became popular in the United States and is now a staple at summer barbecues and picnics.
Flavor Profiles:
Creamy, tangy, salty, and savory.
Serving Suggestions:
Serve the potato salad alongside your favorite grilled meats and vegetables.
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Taste: Creamy, Tangy, Savory, Bacon, Herbaceous