Loaded with bacon, chives, cheese and ranch seasoning, this potato salad will become a traditional family barbecue recipe.

I love spring and fall. Besides the gorgeous weather, sunshine and flowers in full bloom, I love barbecue season. Now don’t get confused, I hate grilling, I leave that to my husband, the Grill Master. What I love most about barbecue are all the side dishes and desserts.

I love the assortment of salads, plethora of sweet endings and of course, one can’t forget all of the thirst-quenching drinks. We are currently renovating our front porch to include a full dining table and benches just for outdoor barbecues and family dinners.

Prep Time 40 mins
Total Time 40 mins
Course: Salad, Side Dish
Cuisine: American
Servings: 10
Calories: 531 kcal
Author: Sandra

  • 3 lbs. Signature Farms Red Potatoes skin peeled and diced
  • 1 1/4 cup sour cream
  • 1/2 cup Signature Kitchens Extra Virgin Olive Oil Mayo
  • 1/4 -1/2 cup ranch seasoning powder
  • 1/2 cup chives finely chopped
  • 1 lb. Signature SELECT bacon
  • 16 ounces freshly grated sharp cheddar cheese

  1. Cook bacon according to package directions. Once completely cooked & cooled, coarsely chop into small chunks.
  2. In a small mixing bowl, stir together sour cream, mayo, cheese, coarsely chopped bacon, chives and ranch seasoning powder {start with 1/4 cup & add more if you desire a stronger ranch taste, we use 1/2 cup, sounds like a lot but once it is all together it is perfect}. Set aside.
  3. Place potatoes in a large pot of boiling water, add salt if desired. Bring to a boil and let them simmer 8-12 minutes, or until potatoes are tender or easy to pierce with a fork.
  4. Drain the potatoes and allow to completely cool. I rinse the potatoes with cold water to stop the cooking process and speed up the cooling.
  5. Once potatoes are completely cool add the sour cream mixture; stir together to combine.
  6. Add salt and pepper to taste. Cover and set in the fridge until ready to serve.
  7. If you would like your potato salad a little less chunky, use an electric mixture and beat the potato salad on medium for 1-2 minutes. This will break up any large chunks, and give you a smoother texture. I do this to give the potato salad a little more creamy, but left enough chunks to give it some depth.

Recipe adapted from:

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel