You’ll Dive Into This Like a Pool on a Hot Summer Day
Ah, potato salad, food of the gods! There is something about potatoes that is downright soul-satisfying, and making them into a refreshing salad produces nearly addictive results.
I have never tried a potato salad that I didn’t like. It doesn’t matter if it is bound together with mustard, mayo, vinegar or, as in this recipe, ranch dressing. I like it with eggs, and without. I am positively speechless over warm German potato salad. Add pickles, dill or sweet, and call me to the table. Onions? You bet. Bacon? Cheese? Yes, please! As recipe creator Jaclyn says, “Every now and then, I love to splurge a little and have something deliciously satisfying and perfectly comforting.”
This simple, 5-ingredient potato salad will cause a taste bud explosion. You get a lot of bang for your buck when you resort to the convenience of using ranch dressing, instead of trying to figure out the exact mix of herbs and spices to make your potato salad “taste right.”
This salad couldn’t be easier to make. The hardest parts are dicing the potatoes and frying up and crumbling a few slices of bacon. So if you can do these two things, you can make this crowd-pleasing recipe.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Don’t overcook the potatoes! You want them done enough to be able to absorb some of the dressing, but not overcooked to the point that they turn mushy when you toss the salad. You want them to be a little firm when you bite into them, to give this salad a satisfying mouthfeel. Diced potatoes cook quite quickly, so check them often with a fork. When the fork can pierce them with some resistance, they are done.
Recipe and photo courtesy of Jaclyn at cookingclassy.com
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