For a quick potato salad that has a bit of a different flavor, this is really good. Electra made this probably 15 years ago, and I recently remembered it. I made it in Dallas to go with our Father’s Day grilled menu, and everyone loved it. I prepared it early in the day so it could get cold – and so I could lay by Lauren’s pool guilt-free until time to fire up the grill! We also had baby back ribs, grilled corn on the cob, grilled okra, fresh tomatoes with avocado & feta drizzled with Balsamic Vinegar and DeDe's recipe of peach cobbler with Blue Bell Natural Vanilla Bean ice cream. Hungry yet? Happy Father's Day JT!
About 10 medium-size red potatoes, scrubbed
8 slices bacon, fried and crumbled
4 stalks celery, finely diced
Season salt
Fresh ground black pepper
Ranch dressing*
Boil the potatoes whole. When they are fork-tender, drain off the water and cut them in large chunks, about 1”. Stir in the remaining ingredients and chill.
*We are lucky enough to have Isabella Rae’s Garlic Ranch Dressing at our Central Market. It is very light and mild, and I used almost the whole 12 oz. bottle of it for this recipe. If you have to use a different brand of Ranch, I would add it a little at a time until you get the consistency you prefer. My second choice would be to make Ranch dressing using the Hidden Valley dry packet following the instructions. It is much thinner and has a much better flavor than the bottles of premade Ranch.
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