Chive And Bacon Potato Salad
Chives and Bacon are the stars in this Potato Salad recipe.
Hopefully you have some Chives in your garden that you can use for this dish. Fresh is best!
There are many variations of Potato Salad. Everyone has their tried and true “go to” recipe but don’t get stuck in a rut. Try a new Potato Salad recipe every once in a while.
CHIVE AND BACON POTATO SALAD RECIPE
Ingredients:
- 5 Cups Russet Potatoes, peeled and cut into bite size pieces
- 5 Bacon Slices, cooked and crumbled
- 1/4 Cup plus extra for garnish Fresh Chives, chopped
- 1/2 Cup Mayo
- 1/4 Cup Peppercorn Ranch Dressing
- 2-3 Tablespoons Buttermilk (you can substitute whole milk)
- 1/2 Teaspoon Garlic Powder
- Dash of Salt
- Freshly Ground Black Pepper
Directions:
1. Add about 3 Quarts of cold Water with a dash of Salt to a large pot, add in the Potatoes and bring the water to a boil over high heat on the stove top. Watch the Potatoes closely because they will cook fast since they are in bite size pieces. You do not want them to be over done so when they are fork tender, immediately remove them from the heat, and transfer them to a colander in your sink. Run cold water over the Potatoes to stop the cooking process, then allow them to cool completely.
2. In a small mixing bowl add the Mayo, Peppercorn Ranch Dressing, Garlic Powder, Milk, Salt and Pepper. Whisk all the ingredients together until smooth.
3. In a large bowl, add the Potatoes, Chives and the Bacon. Gently fold in the Dressing. Make sure all the ingredients are coated well.
4. Cover and refrigerate for 2 hours before serving.
5. When ready to serve, garnish the Potato Salad with additional Chives on top.
Recipe by: Hot Dish Homemaker
