Chipotle Ranch Potato Salad

Name: Chipotle Ranch Potato Salad
Cook time: 30 min
Total time: 30 min
Yield: 6 as a Side
Ingredients: 2 pounds yellow potato quartered (about 2-inch pieces); 3 teaspoons kosher salt, plus more to taste; 1/2 cup small-dice celery; 1/2 cup small-dice yellow onion; 3 strips bacon, cooked until crisped then roughly chopped; 1/4 cup thinly sliced chives; 2 tablespoons homemade mayo (sub Whole30 compliant mayo); 1/4 cup SideDish Chipotle Ranch; 1/2 teaspoon freshly ground black pepper

Alex Snodgrass

Servings

6 as a Side

Cook Time

30 minutes

Gluten-Free

Dairy-Free

Paleo

Whole30

Grain-Free

Ingredients

2 pounds yellow potato quartered (about 2-inch pieces)
3 teaspoons kosher salt, plus more to taste
1/2 cup small-dice celery
1/2 cup small-dice yellow onion
3 strips bacon, cooked until crisped then roughly chopped
1/4 cup thinly sliced chives
2 tablespoons homemade mayo (sub Whole30 compliant mayo)
1/4 cup SideDish Chipotle Ranch
1/2 teaspoon freshly ground black pepper

Method

Place the cut potatoes in a large pot. Fill the pot with water until the potatoes are just covered by one inch. Place over high heat and bring to a boil.
Once boiling, add 2 teaspoons of the kosher salt and cook, boiling and uncovered, until the potatoes are fork-tender, about 10 minutes. Drain the potatoes and let the steam from the potatoes release. This prevents your potato salad from getting watery.
Place the tender potatoes in a large bowl with the celery, onion, bacon, chives, mayo, SideDish Chipotle Ranch, remaining 1 teaspoon of salt, and black pepper. Mix until very well combined.
Taste and add additional salt and pepper to preference. It's potato salad — it likely needs lots of salt.
Cover and chill for at least 30 minutes before serving. This is great to make ahead and serve the next day to allow the flavors more time to meld.