Roasted Potato Salad with Cucumber, Bacon, and Ranch
A new spin on potato salad. This roasted potato salad has crunchy cucumbers and crumbled bacon. It is tossed in creamy ranch!
Servings: 6
Ingredients
- 24 oz Dutch yellow baby potatoes quartered
- 1 Tbsp olive oil
- kosher salt and black pepper to taste
- 3 small Persian cucumbers ¼inch thick slices, quartered
- 4 thick slices of bacon cooked, crumbled into small pieces
- ½ oz Hidden Valley Ranch Powder
- 8 oz sour cream
- chives as needed for garnish
Instructions
- Preheat oven to 450°F. Line baking sheet with parchment paper. Thoroughly scrub and wash potatoes. Pat dry and cut into quarters. Place on prepared baking sheet.
- Drizzle olive oil and a pinch of salt and pepper over cut potatoes. Toss to combine and coat potatoes with oil. Bake for 20-25 minutes, rotate pan midway through baking. Let potatoes cool to room temperature.
- Meanwhile, mix together half a 1-oz packet of ranch powder with 8 oz of sour cream. Cover and let chill in fridge will your prepare other ingredients.
- Once potatoes have cooled, combine with cucumbers and bacon. Start by adding 1/3 cup of the ranch dip. Fold to combine. Add additional ranch dip depending on your preferences. I didn't use all the dip. I wanted the bacon and cucumbers to stand out.
- Garnish with chives. Serve chilled.
Notes
- Waxy potatoes are best for potato salad. They are low in starch, hold their shape after cooking, and usually have skins that don’t need peeling. Examples: Dutch Yellow baby potatoes (used in recipe), new potatoes (also called baby potatoes), red potatoes, and fingerling potatoes.
Nutrition
Calories: 294kcal | Carbohydrates: 24g | Protein: 6g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 38mg | Sodium: 355mg | Potassium: 613mg | Fiber: 3g | Sugar: 3g | Vitamin A: 276IU | Vitamin C: 23mg | Calcium: 57mg | Iron: 1mg