This potato salad isn’t going to win any beauty contests, but it absolutely makes up in flavor what it lacks in photogenic qualities. We’re talking ranch-style sour cream, bacon, cheddar and crisp green onions all folded into the satisfying goodness of one of the ultimate comfort foods.
Oh, and it’s also rich in gut-nourishing resistant starch – a type of starch that is indigestible to us, but a favorite food for the good bacteria that lives in our digestive tracts.
I often make a double batch when the weather gets warm so I can spend more time outside and less time in the kitchen. It packs well for a picnic or barbecue, and always gets lots of compliments from guests. I hope you love it as much as we do!
Resistant Starch Bacon & Ranch Potato Salad
- 1.5 pounds red potatoes
- 1 cup sour cream
- 1/2 cup raw cheddar cheese
- 1/2 cup green onions
- 12 ounces bacon, cooked and crumbled into pieces
- 2.5 teaspoons dried parsley (find it here)
- 1.5 teaspoons onion powder (find it here)
- 1.5 teaspoons dried basil (find it here)
- 1/4 teaspoon garlic powder (find it here)
- 3/4 teaspoon salt, or more to taste (this is what I use)
- 1/4 teaspoon black pepper (find it here)
The day before you want to serve this potato salad, place the potatoes in a pot and along with cold water that covers the potatoes by about two inches. Generously salt the water and bring to a boil. Reduce heat to a medium simmer and allow potatoes to cook until they're tender. The amount of time will vary based on the size of the potato, but it usually takes somewhere between 20-30 minutes. When tender, remove the potatoes from the pot and place in the fridge to cool overnight.
The next day, cook the bacon and set aside. Stir the parsley, onion powder, basil, garlic powder, salt and pepper into the sour cream. Chop the potatoes into pieces and place in a bowl. Add 1/2 cup green onions, raw cheddar, bacon and sour cream mixture and stir until well-combined.