Ingredients
Method
- Start by washing and scrubbing the Yukon Gold potatoes until they shine. Cut them into even chunks, about 1-inch pieces, which ensures they cook evenly. Place them in a large pot, cover with cold water, add a pinch of salt, and bring to a boil over medium-high heat. Cook until tender but firm, approximately 10-12 minutes.
- Once cooked, drain the potatoes and allow them to cool completely. While they cool, prepare the dressing by whisking together the mayonnaise, sour cream, and ranch seasoning in a large bowl.
- When the potatoes are cool, gently fold them into the dressing, being mindful not to mush them. Add the crumbled bacon, chopped green onions, and diced celery, mixing carefully to combine all the flavors.
- Season with salt and pepper to your liking. It’s important to taste for balance.
- Refrigerate the salad for at least an hour before serving. When you’re ready to serve, give it a gentle stir and garnish with additional green onions if desired.
Notes
Make sure the potatoes are completely cool before mixing them with the dressing to prevent a soggy salad. You can add extras like dill pickles or jalapeños for added flavor.