I try to eat potatoes, sweet potatoes, or rice at lunch and dinner. I find it helps my recovery and gives me more energy than sticking to mostly protein/fat and simple carbs like veggies. It’s easiest for me to make a big batch of potato salad or mashed potatoes on Sunday, and have this ready to eat all week. This might be my new favorite recipe for potatoes!
If you’re a ranch dressing lover, you’ll dig this. The hardest part about the whole recipe is not eating all of it in one sitting. We switch off dressings — a chipotle ranch or a guacamole ranch, or we’ll make our own using this recipe. Whatever you use, make sure you buy something without high fructose corn syrup. That stuff is bad for you, man. But this potato salad? Awesome for you — mostly because it just tastes so damn good. Side note: we use red potatoes and keep the skins on. That’s where the majority of the nutrients from potatoes live. Just make sure to wash them well first.
Have at it!
Bacon Ranch Potato Salad
|Prep time||30 minutes|
|Cook time||15 minutes|
|Total time||45 minutes|
|Meal type||Side Dish|
|Website||Adapted from Smells Like Home|
- 3lb red potatoes (washed)
- 1/2lb bacon
- 2 cups ranch dressing
- kosher salt & freshly ground pepper
- 2 tablespoons chives or green onions (optional)
|Wash and dice your potatoes into small, bite-size chunks. Add them to a large pot of water and bring to a boil. Cook until you can pierce them easily with a fork. (After boiling, 8-10 minutes).|
|While the potatoes are cooking, cook your bacon until crispy, and once cool, dice into small chunks.|
|Make your favorite ranch dressing recipe, or use your favorite bottled brand.|
|Drain your potatoes, mix with half of the dressing, bacon and chives. Let cool in the fridge for half an hour, then add remaining dressing. Add salt and pepper to taste, and return to fridge to chill.|
|Best served the next day, but can be served immediately.|