Bacon Ranch Potato Salad and An Announcement

bacon ranch potato salad

We want to share two things with you in this post.

The first, this amazing Bacon Ranch Potato Salad. So good it makes even non potato lovers want to eat it (*Rachel Cough Cough*). The sour cream and buttermilk make for a tangy and creamy salad that isn’t overwhelmed by mayo. Fresh herbs and onions add extra flavor. And the bacon? Well… You know how that goes. :)

As for the second thing we wanted to share…

bacon ranch potato salad

We’re expecting again. :)

What this has to do with potato salad I don’t know. I suppose we could have baked a cake, but then we would have had to turn on the oven and it’s been too hot for that. So bacon potato salad it is!

So we’re going to have to think up a new nickname for Baby Boy as his brother(!) is going to be taking up that title. Perhaps Toddler Boy? Hmmm…We’ll have to think on that.

We’re very excited. Rachel is 21 weeks along now and doing just fine. Baby Boy has no idea how much his life is going to change in a few months. But then again, neither do we, I guess. Hah.

I have to share, we found out Rachel was pregnant again right when I was laid off and unemployed back in January. I was confident I would find employment again soon, either with another internet marketing agency or by launching my own business, but boy did that put the extra pressure on me to succeed.

Everything works out for a reason though. As untimely as my lay-off was (my job was outsourced to India) it worked out for the better as I landed elsewhere doing what I love with young and motivated individuals like myself in a fast growing company.

Back in January I said 2012 was going to be an exciting year full of new adventures and opportunities. How true I was with that statement.

Rachel, Baby Boy, and I will greet the newest addition to our little family this October. :)


bacon ranch potato salad


Bacon Ranch Potato Salad and An Announcement


  • 2 pounds red potatoes, unpeeled and cut into 1/2-inch chunks
  • 1 tablespoon salt
  • 1/4 cup mayonnaise
  • 1/4 cup plain reduced-fat yogurt or sour cream
  • 3 tablespoons chopped fresh chives
  • 3 tablespoons chopped fresh parsley
  • 1 small green onion
  • 1 clove minced garlic
  • Juice of 1/2 lemon
  • 1/4 cup buttermilk
  • Salt and freshly ground black pepper, to taste
  • 4 slices thick cut bacon, cooked crisp


  1. Cover potatoes with 1-2 inches of cold water and add the tablespoon of salt. Bring to a boil over high heat, then reduce heat to medium and continue cooking until the potatoes are tender, about 8-10 minutes.
  2. Meanwhile, whisk together mayonnaise, yogurt (or sour cream), chives, parsley, green onion, garlic, lemon juice and buttermilk in a small bowl. Add salt and pepper to taste, then refrigerate until ready to use.
  3. Drain potatoes and transfer to a serving bowl. Allow to cool slightly, then stir in half of the ranch dressing. Refrigerate for at least an hour. Toss with remaining ranch dressing and top with bacon and additional chives or green onion if desired. Serve cold.

Recipe from: Cook Like a Champion

bacon ranch potato salad


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