The last of the summer

Before we went away to the Alps we had some really glorious days in London. In order to celebrate the last few days of summer I made Bacon Ranch Potato Salad. I served the potato salad with Heston's Veal and Tartare burgers which were in themselves amazing and a great compliment to the potato salad.




This potato salad recipe is very light in taste. I like that the recipe calls for plain yogurt as well as mayonnaise. I have re-posted the recipe below but you can also find it on BakinandEggs. (I also used her French Toast recipe.)

Bacon Ranch Potato Salad
(Recipe source Confections of a Foodie Bride)
also via


Ingredients:
2 pounds potatoes, unpeeled and cut into 1/2-inch chunks
1 tablespoon salt
1/4 cup light mayonnaise
1/4 cup plain reduced-fat yogurt or sour cream
2 tablespoons chives, chopped
2 tablespoons parsley, chopped (I omitted)
1 green onion, chopped
1 clove garlic, minced
Juice of 1/2 lemon
1/4 cup buttermilk
Salt and pepper, to taste
4 slices thick cut bacon, cooked to a crisp and crumbled (I used Turkey bacon - not as crunchy but better for you)


Directions:
Place potatoes in a large pot and cover with 1-2 inches of cold water and 1 tablespoon of salt. Bring potatoes to a boil and cook until just tender, about 10 minutes.
While potatoes are cooking, whisk together mayonnaise, sour cream, herbs, green onion, garlic, lemon and buttermilk in a bowl. Season to taste with salt and pepper.
Drain potatoes and transfer to a serving bowl. Let stand for about 10 minutes and then pour half of the ranch dressing over the potatoes and half of the crumbled bacon and gently toss to combine. Refrigerate one hour and then toss with remaining ranch dressing. Top with the rest of the crumbled bacon and garnish with chopped parsley. Return to refrigerator until ready to serve.


Yield: 8-10 servings