Happy Memorial Day! It’s that time of year! Time for barbecues and picnics and all sorts of outdoor fun and food – food like potato salad. After all, there are few foods that seem more summery than potato salad.
Instead of a traditional mayo-based potato salad, though, I wanted to make something that was lighter but still had lots of flavor. So, I made a light ranch dressing and used just enough cheese and bacon to give the potato salad some great flavor without making it too heavy.
- 2 ½ lbs. russet potatoes
- 1/2 c. low-fat buttermilk or fat-free sour milk
- 1/4 c. low-fat mayonnaise
- 1/4 c. plain, non-fat Greek yogurt
- 1 ½ T. dry ranch seasoning mix
- 1 tsp. honey mustard
- 1/2 c. chopped celery
- 2-3 strips bacon, cooked and crumbled
- 1/4 c. shredded cheddar cheese
- Salt and pepper to taste
- In a large pot, bring potatoes and cold water to a boil.
- Continue to boil until potatoes are fork-tender, about 20-25 minutes.
- Drain potatoes, and return to warm pot. Let potatoes cool to room temperature in pot.
- While the potatoes are cooling, whisk buttermilk, mayonnaise, yogurt, seasoning mix, and honey mustard in a large bowl.
- Chop cooled potatoes into 1-inch pieces.
- Toss potatoes and celery with ranch dressing.
- Sprinkle with bacon and cheese, and season with salt and pepper.
- Serve immediately, or refrigerate until ready to serve.