bacon-ranch potato salad

ranch potatoes tailgate Tailgating Recipes RebeccaGordon ButtermilkLipsticktailgate fan fare

buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBacon-Ranch Potato Salad
makes 8 servings

2 lbs whole Idaho potatoes
1 cup mayonnaise
1 {1-oz} ranch-style dressing mix
1/3 cup chopped parsley
3 scallions, sliced
3 celery ribs, sliced
3 hard-cooked eggs, grated
6 cooked bacon slices
salt & freshly ground pepper

one
Bring the potatoes & water to cover to a boil over medium-high heat.
Reduce the heat to medium & simmer 30 minutes or until potatoes are fork tender.
Drain & let stand 15 minutes.

two
Stir together the mayonnaise, the dressing mix, the parsley, the scallions, the celery ribs & the eggs in a large bowl.

Peel the warm potatoes from their jackets w/ a paring knife.
Cut the potatoes into 1-inch pieces & fold into the dressing mixture.

do not over mix

Chill 1 hour.

three
Cut the bacon into 1-inch pieces.
Sprinkle over the potato salad just before serving.

add a dash of salt & pepper to taste

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

the logistics

i used potatoes from a 5 lb bag to give you an idea of the size
about 4 to 5 will do the trick

chilling the potato salad before serving gives the dressing a chance to fully develop
give it a good fold or two before serving

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Simple Man – Lynyrd Skynyrd

{watch the video on YouTube… uploaded by KingStian}

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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One Response to bacon-ranch potato salad

  1. Don Odiorne March 24, 2017 at 4:22 pm #

    Thanks for using Idaho potatoes, looks delicious. Clever name for the website

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