Potato Salad


(click on pic to enlarge)

This is a dish I serve with smoked ribs.

I had an idea. The idea came one night at the local prime rib joint. There is nothing better to me than prime rib with a baked potato with sour cream and chives, and of course a gin martini. So, what I did is put a southern twist on it. I combined potatoes with sour cream and chives and then said, I need bacon bits and then said, if only it had herbs. So guess what, sour cream with herbs and a little mayonnaise is called Ranch dressing.

Proportional Serves 2:


  • 5   new red potatoes (peeled and diced, boiled 7 to 8 minutes or until al dente, “to the tooth”)  (Note: Once the potatoes are drained they keep cooking and might need a cold water rinse to cool)
  • 5   chives (aka scallions or green onions) chopped
  • 5   6″ slices of thick bacon fried, chopped
  • 2 TBSP bacon oil
  • ½ cup Ranch dressing
  • Salt and Pepper

Mix all in a bowl and salt and pepper to taste.  Add more Ranch dressing if necessary. Refrigerate over night.


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