Creamy red potatoes get mixed with herb-infused homemade ranch dressing, chunks of hearty chicken, and salty bacon. This winning combo is perfect for celebrating summer.
I’m not ashamed to admit that I used 1/2 kg of bacon in this recipe. Nope, I’m not the least bit ashamed–because, bacon.
Yield: 6 SERVINGS
Prep time: 10 minutes
Cook time: 30 minutes
- 1kg potatoes, cut into 1-inch pieces and rinsed
- 500g Bacon bacon
- 1 cup mayonnaise
- 1/2 cup sour cream
- 3 tablespoons freshly chopped parsley
- 2 tablespoons freshly chopped dill
- 2 tablespoons freshly chopped chives
- 1 clove garlic, finely minced
- 2 tablespoons lemon juice
- 1 tablespoon buttermilk
- 1/2 teaspoon worcestershire sauce
- 1/2 cup finely chopped onion
- 2 cups cooked chicken, cut into bite-size cubes
- salt and pepper to taste
- Add the potatoes to a large pot. Fill the pot with enough cold water to cover the potatoes by 1 inch. Bring the water to a boil. Add a few generous pinches of kosher salt to the water to season the potatoes. Continue to cook until the potatoes are fork tender, about 25-30 minutes.
- While the potatoes are cooking, cook the bacon. Cut the bacon into 1 inch pieces. Heat a large sauté pan over medium heat. Add the bacon to the pan and cook until crispy. Remove the crispy bacon from the pan with a slotted spoon and place it on a paper towel-lined plate to absorb any excess fat. Set aside.
- Strain the potatoes and rinse them with cold water to stop the cooking process. Allow the potatoes to rest in the strainer for a few minutes to drain off any excess water.
- While the potatoes are draining, prepare the ranch dressing. In a bowl, add mayonnaise, sour cream, herbs, garlic, lemon juice, buttermilk, and worcestershire sauce. Whisk to combine. Season the mixture with salt and pepper to taste.
- Transfer the drained potatoes to a large bowl. Gently fold in the ranch dressing mixture. Add the chicken, bacon, and onion to the bowl with potatoes and gently fold to combine. Season the mixture with salt and pepper to taste.
- Cover the bowl and place the salad in the refrigerator to chill. The salad can be made up to 3 days in advance.
A FEW POTATO SALAD TIPS:
- Always start your potatoes in cold water. If you add your potatoes to boiling water, their outside will cook and they’re innards will remain underdone and hard. Add your potatoes to a large pot. Fill the pot with enough cold water to cover the potatoes by 1 inch.
- After the potatoes come to a boil, add a handful of kosher salt to the pot to help season the potatoes as they cook.
- For potato salad, you want the potatoes fork tender–no more, no less. They should be nice and creamy on the inside without falling apart when you toss them with your other ingredients.
- Strain your potatoes and rinse them with cold water to stop the cooking process. Allow your potatoes to rest in the strainer for a few minutes to drain.
- When you’re ready to add your dressing and other ingredients to the potatoes, make sure you’re being gentle so you don’t smash or break the potatoes. I find that a rubber spatula works well.
- Potatoes tend to need a generous helping of salt, so give your final product a taste and season to taste.
- Potato salad always tastes better the next day, so I try to prepare my dish a day in advance to give the flavors time to get chummy.