Wednesday, June 29, 2011

Super Potato Salad

I had the best potato salad I have ever had in my entire life last night. And you know what, the leftovers were even better. This recipe is crazy good!

Photo from

So, all I really have to say is... make this. Today. (Then wait and eat it tomorrow if you can stand to wait that long)

Here's to you and your culinary adventures, friends. Cheers!

Bacon, Ranch, Potato Salad*
Makes 7 servings (1/2 cup each)
160 calories per

1 1/2 lb. small red potatoes, quartered
1/4 cup miracle whip or olive oil mayo
1/8 cup  ranch dressing
3 TBS (heaping) Oscar Meyer Real bacon bits, crisped in the microwave and cooled to room temperature OR 3 strips bacon, cooked, crumbled and cooled.
1/2 cup (2 oz)  shredded cheddar cheese
2 green onions, thinly sliced or onion powder to taste
salt and pepper to taste 

Place potatoes in a medium sized pot. Add water just to cover the potatoes; cover with lid. Simmer 13-15 minutes,  until potatoes are just fork tender; drain. Place in large bowl. Cover loosely with a clean towel.

Refrigerate potatoes for 1 hour or until completely cooled.  

Mix mayo and dressing. Add to potatoes with remaining ingredients; mix lightly.Chill well for at least an hour. Overnight is best.

Helpful hint from Kraft:
When cooking potatoes for a potato salad, remember that the potatoes will continue to cook even after you have drained them. As soon as the cooked potatoes are fork tender, drain them, then run them under cold water to quickly cool them. When in doubt, it is better to undercook the potatoes rather than overcooking them.

* This recipe came to me in an email from and is called  "steakhouse potato salad."

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