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Easy Lightened-Up Loaded Bacon Ranch Potato Salad

lightened-up loaded bacon ranch potato salad - featured image
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A creamy, bacon-loaded, ranch-drenched potato salad made lighter with Greek yogurt. Perfect for summer gatherings, this crowd-pleaser delivers all the soul-soothing satisfaction without the guilt.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
  • 6 slices thick-cut bacon
  • 3 large hard-boiled eggs, chopped
  • 1/2 cup diced red onion
  • 1/2 cup diced celery
  • 1/4 cup chopped fresh chives (optional)
  • 1/2 cup plain Greek yogurt
  • 1/2 cup light mayonnaise
  • 1 packet ranch dressing mix
  • 2 tablespoons milk
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper

Instructions

  1. Cook the bacon. Place the bacon slices in a cold skillet and heat over medium heat. Cook for 6-8 minutes, flipping once, until crispy. Transfer to a paper towel-lined plate to drain and cool. Once cool, crumble into small pieces. Pro tip: save about a tablespoon of the bacon fat to add to the dressing later.
  2. Boil the potatoes. Place the cubed potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt (about 1 tablespoon). Bring to a boil over high heat, then reduce to a simmer. Cook for 10-12 minutes, until the potatoes are fork-tender but still hold their shape.
  3. Drain and cool the potatoes. Drain the potatoes in a colander and spread them out on a baking sheet in a single layer. Let them cool for about 15-20 minutes.
  4. Make the dressing. While the potatoes cool, combine the Greek yogurt, light mayonnaise, ranch dressing mix, milk, apple cider vinegar, garlic powder, and black pepper in a small bowl. Whisk until smooth and well combined.
  5. Combine the ingredients. In a large mixing bowl, combine the cooled potatoes, chopped hard-boiled eggs, diced red onion, diced celery, and half the crumbled bacon. Pour the dressing over the top and gently fold everything together with a rubber spatula.
  6. Chill and rest. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
  7. Finish and serve. Before serving, give the potato salad a gentle stir. Sprinkle the remaining bacon and fresh chives on top. If the salad seems a bit dry after chilling, stir in a tablespoon or two of milk to loosen it up. Serve cold or at room temperature.

Notes

Cool the potatoes completely before adding dressing to prevent a watery salad. Make ahead for best flavor. Save extra bacon and chives for garnish. Adjust creaminess with extra yogurt or milk.

Nutrition

Keywords: potato salad, bacon ranch, lightened-up, summer side dish, potluck, barbecue, Greek yogurt, healthy potato salad

Find it online: https://sparklechew.com/easy-lightened-up-loaded-bacon-ranch-potato-salad/