Ranch Potato Salad 
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings 6 servings
Ingredients:
2 pounds red or gold potatoes, peels left on, cut into 1-inch pieces
1 tablespoon salt
1/4 cup dill pickle brine
6 slices thick-cut bacon
1/3 cup sour cream
1/3 cup mayonnaise
1 (1-ounce) packet ranch seasoning mix
1 celery rib, finely diced
1/2 cup finely diced dill pickles
1 small bunch fresh dill, chopped (1/4 cup loosely packed)
Freshly ground black pepper, to taste
Directions:
Add the potatoes and 1 tablespoon of fine salt to a large saucepan or small pot. Add enough cold tap water to cover the potatoes. Place the pot over high heat and cover. Once the water boils, reduce the heat to maintain a very slow, steady simmer. Cook until the potatoes are fork-tender, 10 to 12 minutes.
Drain the potatoes and add pickle brine:
When the potatoes are tender, gently pour them into a colander and let them drain for 5 minutes. Transfer them to a large bowl. Add the pickle brine and toss gently to coat, then set aside to let the potatoes cool completely.
While the potatoes are cooking and cooling, cook the bacon. In a large skillet over medium heat, arrange the bacon slices in a single layer (if they overlap a little, that’s OK—they will shrink as they cook and you can rearrange them so they aren’t touching each other). Once the bacon starts to sizzle, reduce the heat to medium-low and cook, flipping the bacon occasionally, until browned and most of the fat has rendered, about 15 minutes.
Transfer the cooked bacon to a plate lined with paper towels to drain and cool.
Whisk together the sour cream, mayonnaise, and ranch seasoning in a small bowl.
Once the potatoes have cooled, crumble the bacon and divide the crumbles in half. Add half the bacon to the bowl with the potatoes, along with the sour cream mixture, celery, pickles, most of the dill (reserve a little for garnish), and black pepper to taste. Toss well but gently, with a silicone spatula, to combine all the ingredients. Taste, adding salt if needed.
Serve right away at room temperature or cover and refrigerate the potato salad until chilled, at least 2 hours. Right before serving, garnish with the reserved crumbled bacon, remaining dill, and a few grinds of black pepper.
Store leftovers (without the garnishes) for up to 3 days in an airtight container in the fridge.
Nutritional Facts:
321 Calories
16g Fat
36g Carbs
9g Protein
Recipe courtesy of Simply Recipes.com