Ranch Potato Salad

This Ranch Potato Salad takes a cue from one of our favorite condiments. Using fresh herbs instead of a bottled dressing, sharp Cheddar cheese, and meaty bacon, the flavor for this Ranch Potato Salad is brighter and far more flavorful than anything you've had before.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start cooking potatoes: Place potatoes, water, and 1 tablespoon of the salt in a medium saucepan. Cover pan, and bring to a boil over high.

Step 2

Cook potatoes until tender: Uncover pan, and reduce heat to medium-high to maintain a moderate boil. Cook, stirring occasionally, until potatoes are fork-tender, about 12 minutes.

Step 3

Drain potatoes: Transfer to a large heatproof bowl. Let cool 15 to 20 minutes.

Step 4

Cook the bacon: While potatoes boil, cook bacon in a nonstick skillet over medium, stirring often, until crisp, 8 to 9 minutes. Remove from heat. Transfer bacon to a paper towel-lined plate; set aside until ready to use.

Step 5

Make dressing: Whisk together sour cream, mayonnaise, chives, parsley, dill, lemon juice, garlic, black pepper, and remaining 1/2 teaspoon salt in a medium bowl.

Step 6

Finish the potato salad: Add sour cream dressing, bacon, and cheese to cooled potatoes in bowl; toss to combine. Serve immediately, or cover and store in refrigerator up to 12 hours.

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