This is it. The one potato salad to rule them all! Creamy potatoes, hard boiled eggs, crisp bacon, crunchy cucumbers, all dressed in the world's favorite #Whole30Approved Creamy Ranch Dressing!??!? Your BBQ just got turnt.
Makes 8 servings
What you need
4 tablespoons red wine vinegar
coarse salt and ground pepper
3 pounds red new potatoes
1/2 red onion, finely chopped
1/2 cup chopped fresh parsley
2 Persian cucumbers, finely chopped
6 hard boiled eggs, diced
3/4 cup Tessemae’s Creamy Ranch
6 slices cooked bacon, chopped (we love Pederson’s)
What you do
- In a large mixing bowl, whisk together the vinegar and onion; season with salt and pepper. Set aside.
- Scrub the potatoes and cut them into 1 inch pieces. Place them in a large pot and cover with cold water by an inch. Season with salt. Bring just to a boil, reduce to a simmer and cook until the potatoes just tender when pierced with the tip of a knife, about 10 minutes. (Do not overcook these, you want them to be just barely tender! They will continue to cook after drained.) Drain the potatoes in a colander.
- Add the hot potatoes to the bowl with the onion and vinegar. Let cool to room temperature tossing once or twice, or refrigerate overnight to cool. Add the parsley, cucumber, egg, and Creamy Ranch to the cooled potatoes. Gently mix to combine.
- Just before serving, sprinkle with the cooked bacon and more parsley.