Its packed with flavor.
Simply Recipes / Ciara Kehoe
Potato salad and I have not always been friends.
You see, I have hated raw onions since childhood.
Simply Recipes / Ciara Kehoe
For me, crunching into a raw onion is very unpleasant.
Its flavor overtakes everything else, and then I have the flavor in my mouth for hours.
Because of this,potato saladis almost always off the table.
Simply Recipes / Ciara Kehoe
Every single barbecue or potluck has been an incomplete experience.
This year Ive made a resolution.
The main thing to remember about this particular potato salad is that almost every ingredient is to taste.
Simply Recipes / Ciara Kehoe
you’re free to even add some raw onion if you really cant help yourself.
Ill look the other way.
The bacon can be cooked ahead of time, cooled, and refrigerated for up to 3 days.
Mix together the sour cream, mayonnaise, and ranch seasoning and refrigerate it for up to 3 days.
Add enough cold tap water to cover the potatoes.
Place the pot over high heat and cover.
Once the water boils, reduce the heat to maintain a very slow, steady simmer.
Cook until the potatoes are fork-tender, 10 to 12 minutes.
When the potatoes are tender, gently pour them into a colander and let drain for 5 minutes.
Transfer them to a large bowl.
Add the pickle brine and toss gently to coat, then set aside to let the potatoes cool completely.
While the potatoes are cooking and cooling, cook the bacon.
Transfer the cooked bacon to a plate lined with paper towels to drain and cool.
Whisk together the sour cream, mayonnaise, and ranch seasoning in a small bowl.
Once the potatoes have cooled, crumble the bacon and divide the crumbles in half.
Toss well but gently, with a silicone spatula, to combine all the ingredients.
Taste, adding salt if needed.
Store leftovers (without the garnishes) for up to 3 days in an airtight container in the fridge.
Leave us stars and a comment below!
