Potato salad is one of those foods that is definitely a summer food.  It shows up at BBQs, beach days and parties all throughout the summer months…and then sort of goes on hiatus for the rest of the year.  I had never made it myself until this summer when I started playing around with different ingredients to make a potato salad for the 4th of July.  In making this salad  I was trying play with some flavors that I have enjoyed in German Potatoes as well as using a ranch base instead of a really mustardy flavor.

We were in Germany last year and in the little town of Fussen, I ate the best potatoes I have ever or probably will ever eat!  I have since tried to recreate the flavors in those German potatoes at various times and have deduced that they were made with Butter, Red Wine Vinegar, Bacon and Onions among other things.   Now I did not put Butter in my potato salad, but included the other ingredients and using a ranch inspired dressing, this is what I came up with.  IT IS DELICIOUS!!!!  If you have been searching for a go to potato salad recipe…look no further!  It was hard to cover it up and put it in the fridge because my husband and I were hungry and wanted to eat the Whole Bowl!  However, we did show some restraint and were able to take MOST of it to the 4th of July BBQ the next day. ;0)  This is certainly a salad that is just as good day of  if not better…so don’t feel like you HAVE to store it overnight.  I hope you enjoy it as much as we did!

  • 3-4 lbs of red potatoes (boiled and cubed into large chunks)
  • 1 1/2 cup mayo
  • 1 1/2 cup fat free sour cream
  • 2/3 cup dill relish
  • 1 1 oz pkg of Uncle Dan’s Ranch Mix
  • 1 Tbls Yellow Mustard
  • 1 Tbls Ketchup
  • 1/3 cup Red Wine Vinegar
  • 1/2 cup Diced Celery
  • 1/2 cup Diced Red Onion
  • 1 Bunch of Green Onions Diced
  • 5 Hard Boiled Eggs (I discarded 3 of the yokes and just used the whites, but you can use all of the egg if you like)
  • 1 lb Bacon cooked and crumbled
  • 2 tsp Paprika
  • Salt and Pepper to Taste

Boil and Cube the Potatoes and drizzle with the red wine vinegar and season with pepper and a little salt while the potatoes are still warm.  Now let the potatoes cool all the way down before adding to the dressing.

While the potatoes are boiling, make the dressing.  Mix the mayo, sour cream, relish, ranch mix, paprika, mustard and ketchup together.  Add in the chopped celery, and red onions, 2/3 of the green onions and mix well.  Refrigerate this mixture until you are ready to add to the potatoes.  Chop the Eggs and Crumble the Bacon

Mix the Eggs, 3/4 of the Bacon, the Potato mixture all into the Dressing.  Toss until all is mixed and the potatoes are evenly coated.  Refrigerate until ready to serve.  Garnish with the remaining Green Onions and Bacon pieces before serving.

If you try this, let me know what you think!  Enjoy and Happy Potato Salading!

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