Bacon Ranch Potato Salad

Labor Day is approaching and so, too, is the end of summer. However, there is still ample time to enjoy a few more summer barbeques. I have to admit, I’m a die-hard fan of grilling. I won’t hesitate to wear a winter coat and don a pair of mittens in order to relish the smoky flavors of outdoor cooking. When the craving strikes, I’m out there flipping burgers regardless of the season. But, for me, no barbeque is complete without a generous helping of potato salad, and I don’t mean the kind you pick up at the deli of your local grocery store. I have yet to purchase a potato salad that lives up to the reminiscent, home-made version. That is why today I am going to share with you a recipe for good, old-fashioned potato salad. Did I mention that this recipe includes bacon? Everything is better with bacon.

I like to cook my potatoes the night before, then refrigerate them until the next day when I’m ready to prepare the salad. Cold potatoes are firmer and dice up easier without falling apart. Don’t fuss with peeling them beforehand. Just add whole, unpeeled potatoes to a large pot of water. Bring water to a boil and cook for about 20 to 25 minutes; drain. Return the potatoes to the “dry” pot. Cover and let sit (off the heat) for an additional 10 minutes. The potatoes will continue to steam, ensuring that they are cooked through to the middle. Transfer potatoes to a large bowl and refrigerate overnight. Meanwhile, add the eggs to a pot of water. Add a teaspoon of salt, which helps to make peeling easier. Bring to a rolling boil, and continue to boil for 5 minutes. Remove from heat, cover and let stand for 12 minutes. Drain water from pot and keep adding cold water to pot until eggs are cool. You can add ice cubes to the water to speed up the cooling process. Transfer eggs to a bowl and refrigerate until ready to use.

First, I like to get all the vegetable chopping out of the way. Dice the celery and add to a small bowl. Chop the red onion and add to another small bowl. Grate the carrots and add to another small bowl. Fry the bacon and, when cool, crumble into small pieces and place in another bowl. Peel the potatoes, chop into bite-sized cubes and transfer to a bowl. Peel and mince the hard boiled eggs and transfer to another bowl. I know, there’s a lot of bowls, but there is a method to my madness. I prefer to prepare my potato salad in layers. This ensures an even distribution of ingredients, without the potatoes falling apart from “over” stirring.

And yet again…..one more bowl. This will be for the dressing. Stir together mayonnaise, dry packet of ranch dressing mix, cider vinegar, sugar and minced garlic. Set aside.

And yet again…..one more bowl. This will be for the dressing. Stir together mayonnaise, dry packet of ranch dressing mix, cider vinegar, sugar and minced garlic. Set aside.

Garnish with parsley, if desired, and you’re ready to go. Cover and keep refrigerated until ready to serve. This is where I encounter the toughest challenge of them all……trying to keep Mike away from the potato salad until serving time.

BACON RANCH POTATO SALAD
Posted by: www.meldingmagic.com

 
INGREDIENTS:

• 8 to10 medium Russet Potatoes, whole and unpeeled
• 6 eggs
• 3/4 to 1 cup celery, diced
• 1/2 red onion, chopped (or more if desired)
• 1 cup shredded raw carrots
• 1 pound bacon, cooked and crumbled

Seasoned Mayonnaise:

• 2 cups mayonnaise
• 1 package dry ranch dressing mix* (see variation below)
• 1 Tablespoon cider vinegar
• 1 teaspoon sugar
• 2 teaspoons minced garlic

DIRECTIONS:

1. Night Before: Place whole, unpeeled potatoes in large pot of water. Bring potatoes to a rolling boil.
    Reduce heat to medium and continue cooking for 20 to 25 minutes. Drain potatoes. Put back in "dry"
    pot, cover pot and let sit (no heat) for an additional 10 minutes. This will continue to steam potatoes,
    ensuring that they are fork tender, but not too soft for salad preparation. Meanwhile, place eggs in
    pot of cold water, add 1 teaspoon salt to the water. Bring to rolling boil, continue boiling for 5
    minutes. Remove from heat, cover and let stand for 12 minutes. Drain hot water from pot and
    continue to add cold water to pot until water is completely cool. Remove eggs from water. Place in
    small bowl and refrigerate (unpeeled) until next day.
2. Next day: Chop celery, onion and carrots. Cook and crumble bacon. Peel potatoes and chop into bite
    sized cubes. Peel eggs and mince. In large bowl, alternate layers of potato cubes, hard boiled eggs,
    celery, onion, carrot and crumbled bacon.
3. In small bowl, combine mayonnaise with dry ranch seasoning packet, cider vinegar, sugar and garlic.
    Mix well. Add to potato mixture (start by adding 1 cup of seasoned mayonnaise and continue adding
    until potatoes are of desired creaminess), stirring until evenly coated. Refrigerate until ready to serve.