Description
This Healthier Bacon Ranch Potato Salad is a delicious, lighter twist on a classic favorite. Made with red baby potatoes, crispy bacon, sharp cheddar, green onions, and a creamy yogurt-based ranch dressing, it’s perfect for picnics, BBQs, or as a satisfying side dish. The use of plain yogurt instead of mayonnaise keeps the dish fresh and lower in fat while maintaining rich flavor.
Ingredients
Scale
Potatoes
- 2 pounds red baby potatoes
Bacon and Cheese
- 5 strips bacon
- 1/2 cup shredded cheddar cheese
Vegetables
- 4-5 green onions, sliced
Dressing
- 1 cup plain yogurt
- 1 tablespoon ranch seasoning
Instructions
- Cook Potatoes: In a large pot, add the red baby potatoes and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Once boiling, cook for 15-20 minutes until the potatoes are tender and can be easily pierced with a fork.
- Cool Potatoes: Drain the potatoes and set them aside to cool. To speed up the process, rinse them under cold water.
- Cook Bacon: While the potatoes cool, fry the bacon strips in a pan over medium heat for 5-8 minutes until crispy. Remove the bacon and place it on a paper towel-lined plate to cool and drain excess fat.
- Make Dressing: In a large bowl, combine the plain yogurt and ranch seasoning. Stir well to create a smooth ranch dressing base.
- Prepare Potatoes: When the potatoes are cool enough to handle, cut each potato into quarters and add them to the bowl with the dressing.
- Add Remaining Ingredients: Crumble the cooled bacon and add it to the bowl along with the shredded cheddar cheese and sliced green onions.
- Toss and Chill: Gently toss all ingredients together to ensure the potatoes are well coated with the dressing. Cover the bowl and refrigerate the potato salad for at least 2 hours before serving to allow the flavors to meld.
Notes
- Use plain yogurt instead of mayonnaise for a healthier, lower-fat option.
- Ranch seasoning can be store-bought or homemade.
- You can substitute red baby potatoes with yellow or fingerling potatoes if preferred.
- Make sure potatoes are fully cooled before mixing to prevent the yogurt dressing from becoming runny.
- For added flavor, sprinkle some fresh chopped herbs like parsley or dill before serving.
- This salad keeps well refrigerated for up to 3 days.
