Ranch Dressing Potato Salad
Roasted Potatoes, Bacon and Ranch Dressing - What Could Be Better Than That?
The men in my family would never eat potato salad until I came across this recipe. Now, they can't get enough of it! And who could blame them? What's not to like about potatoes, onions, garlic, bacon coated in delicious Creamy Ranch Dressing?
The key to this recipe is using RED potatoes and roasting them with the onions and garlic before adding the other ingredients.
- 2 pounds small red potatoes, diced
- 1/2 sweet white or red onion, chopped
- 3-4 teaspoons grated or minced garlic
- 10-12 pieces of cooked bacon, crisp and crumbled
- Green Onions, chopped
- 3/4 Cup or more Ranch Salad Dressing
- Kosher Salt
- Freshly Ground Black Pepper
- 2 Tablespoons Olive Oil
Kitchen tools / cookware
- measuring cups
- measuring spoons
- chef's knife
- grater / mincer / microplane
- big bowl
- baking sheet pans (jelly roll pans)
- gallon ziplock bag
Chop, Dice and Grate
Preheat Oven to 425
I use Red Potatoes and leave the skin on. You might be able to make this with another kind of potato too but the red potato holds up well to the roasting process and has a wonderful flavor. Don't dice them too small because they will shrink as they roast. Think about how big you want them on your fork and cut them just a tad larger.
I use a gallon size Ziplock Bag and put the potatoes, sweet onions and garlic in it as I dice, chop, and grate. I really like to grate the garlic because I think it releases more of the garlic oil, and stops it from burning while in the oven.
Then I add about a couple of tablespoons of Olive Oil and a good amount of kosher salt and freshly ground black pepper. Close the bag up and move everything around so all pieces are coated.
I've used a couple of tablespoons of bacon grease or some of my fabulous Garlic Mojo Oil in place of the olive oil in the past.
I always use MORE garlic than what is written In the ingredient list. Those of you who read my recipes know my family just loves garlic!
Roast Potatoes, Onions and Garlic
Bake for 35-40 minutes
Place everything on a large jelly-roll pan. Be sure that you spread it out so that potatoes can cook evenly. Place in oven and roast until the potatoes are tender. Stir them every once in awhile. Usually takes 35-40 minutes.
Once they are done, cool them a bit and place them in a large bowl.
Add Ranch Dressing
While the roasted potatoes are still a bit warm, I start adding the Ranch Dressing and gently stir to coat. The potatoes will soak up some of the dressing. I'll then leave it alone for 5 minutes, come back and stir and add more dressing if needed. I do this a couple of times until the potatoes are almost all the way cool.
Add Bacon and Green Onions
Next add almost all of your crumbled bacon and chopped green onions and stir. If needed, add more dressing until it is the consistency that you like. Right before you serve it, top with the remaining bacon and green onions. ENJOY!
If you have any leftovers (doubtful unless you double or triple the recipe), you might want to add a little more Ranch Dressing the next time you serve it.
A couple of kitchen tools I find helpful...
it is important that you have a very sharp knife when you start chopping your vegetables or you risk cutting yourself. I prefer cutting on a cutting board that I clean thoroughly after each use. Wooden boards help preserve my expensive knives. I really like my micoplane and use it often with garlic and fresh ginger. The microplane brings out the essental oils in the garlic in this recipe without leaving big pieces of garlic in the finished product. The perfect serving bowl is key to showcasing your work of art!