Potato Salad

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Bacon……….Cheddar Cheese………….Potatoes………….

Ranch Dressing……….

Have I got your attention yet?

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I got his!  Well, to be completely honest, I always have his attention unless I’m talking about veal, hamburgers, steak or chuck roast. In that case he runs for cover and gets in the fetal position for hours until I apologize and promise he’ll never be any of these, give him a giant bottle of warm milk to calm his fears and a big hug. Then we’re friends again…….Meet Tuck!  Also known as Tucky boy and Daisy Dog’s BFF. (She thinks he’s here solely for her amusement.)  He’s currently our resident orphan calf.  To see more of his adventures with his best friend Daisy, follow them along on Instagram @cowgirlskitchentales.

Today, I’m making Potato Salad. But this ain’t like Aunt Verns ole’ tradtional tater salad, it’s my twist on a Southern barbecue staple. Seriously, how can you go wrong with bacon, cheese, potatoes and to top it all off….. ranch dressing?   Whew……..my taste buds are jumping already and I haven’t even started shredding the cheese!

Here’s what you’ll need:

5 lbs Red Potatoes

12-16 slices of Bacon (cooked and crumbled)

1 pack dry Ranch Dressing

1 ½ cups shredded Cheddar Cheese

3 Tablespoons chopped Green Onions

For the dressing you’ll need:

1 pack dry Ranch Dressing

1 cup mayonnaise

1 cup buttermilk

Start with 5 lbs of red potatoes like these.

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Wash the taters and cut.

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This is a good size. Try to cut them as close to the same size as possible so they’ll cook evenly. Huge chunks of hard potatoes in your potato salad is a big faux pas. Especially when it’s up against Aunt Verns tater salad at the 4th of July barbecue!

*Tip- You can cut the potatoes in advance. To keep them from browning put them in a large container and cover with water. Making sure they’re all completely submerged. Keep them refrigerated until you’re ready to cook.

Put the cut potatoes in a large stock pot, submerging them all in water. Boil on medium to high heat until they’re tender.

While the potatoes are cooking make the ranch dressing. Whisk together 1 cup of buttermilk, 1 cup of mayonnaise ( I use Kraft)  and 1 pack of dry ranch dressing. Set aside for later.

Once the potatoes are done, drain them in a colander and cool completely. I usually run cold water over them to speed up the cooling process. Just make sure they’re completely cool before you move forward.

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Take one pack of dry ranch dressing and sprinkle over the cooked potatoes.

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This is what I use. *NOTE* You will notice that I talk about the brands I use. I’m not suggesting that one product is better than another nor do I get paid to talk about specific brands. I simply share what I’ve found to work for me. Like in all recipes fill free to adjust measurements and use the brands you love. I’m only sharing for reference.

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Now, throw in the crumbled bacon, shredded cheese and green onions. Stir to distribute everything evenly.

Pour the prepared Ranch Dressing over the potato mixture and stir, making sure everything is incorporated.

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Garnish with cheese and green onions.

How easy was that?  Simple but crazy delicious. Now, set that luscious bowl of tater salad next to Aunt Verns with pride. With just one bite she’ll know you’re the champion of potato salad! I overheard her say  congealed salad is actually her specialty…….

Indulge and Enjoy,