Bacon And Egg Ranch Potato Salad Recipe
Prep Time:
25 minutes
Cook Time:
15 minutes
Servings:
6 servings
Ingredients
  • 3 pounds red potatoes
  • 4 eggs, refrigerated
  • 1 pound bacon, diced
  • 1 cup mayonnaise
  • ½ cup sour cream
  • 2 tablespoons buttermilk
  • 2 scallions, green parts only, finely chopped
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh chives
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste
Directions
  1. Add potatoes to a large pot and cover with water.
  2. Bring to a boil over medium-high heat and cook until potatoes are tender, 15-20 minutes.
  3. Drain the water, then return potatoes to the pot and cover. Let steam for 10-15 minutes.
  4. Meanwhile, place eggs in a saucepan and cover with water (by 1 inch over the top of the eggs).
  5. Bring water to a boil over medium heat.
  6. Remove saucepan from heat and cover. Let eggs steam for 10-12 minutes.
  7. Remove eggs from the water and immediately plunge into an ice bath. Allow to cool completely.
  8. Once potatoes are cool to the touch, peel and chop them into bite-size pieces and place in a large bowl.
  9. Once eggs have cooled, peel and chop them, then set aside.
  10. Place a skillet over medium heat and add bacon pieces.
  11. Cook until crispy, about 5-7 minutes, then drain on paper towels.
  12. Add chopped eggs and bacon to the bowl of potatoes.
  13. Stir in all the remaining ingredients, seasoning with salt and pepper to taste.
  14. Serve chilled or at room temperature.