Bacon Ranch Potato Salad

 

I made this for the 4th of July to go with our hamburgers and hot dogs.  While we think of potato salad as an all-American dish, its roots can be traced back to 16th century Europe when boiled potatoes were mixed with a dressing of oil, vinegar and herbs.  My granddaughter, who is very picky, declared this recipe a winner and even had the leftovers for breakfast the next day.  The basic recipe came from Eating Well with a few of my own tweaks.  Instead of mixing the herbs (parsley through pepper) I took a short cut and used a packet of ranch seasoning.  I used around half a Hidden Valley packet but it can be adjusted to your taste.  I didn't add the scallions because my granddaughter doesn't like onions of any kind.

 

24 ounces baby red potatoes, quartered (approx. 4 cups)

4 slices center-cut bacon, chopped

 1/3 cup mayonnaise

1/3 cup sour cream

1 tablespoon lemon juice

2 teaspoons dried parsley

1 teaspoon dried dill

1/2 teaspoon dried tarragon

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon ground pepper

3/4 cup shredded sharp Cheddar cheese

3 large scallions, sliced (about 3/4 cup), divided

Optional: one packet ranch seasoning to replace herbs & spices

 

Boil quartered potatoes in water to cover by an inch until fork tender.  Let cool.

 

Cook bacon until crispy and cut into small pieces.

 

Mix mayonnaise,  sour cream, lemon juice and herbs (or ranch seasoning to taste) in a large bowl or serving bowl.

Add potatoes, shredded Cheddar cheese, bacon and scallions.  

 

*Some bacon and scallions can be reserved to sprinkle on top for decoration.

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