Some of my favorite memories are from the Fourth of July. My parents would take us to the local parade and we’d grab the best seats on the street – in front of the doughnut shop. We’d stand in honor of the American flag as the troops opened the parade. And because our morning doughnut wasn’t enough sugar, we’d rush to catch the candy tossed into the street. We went to our favorite park with our cousins for picnicking and playing until sundown. The potato salad was always a must. We would end the day with fireworks and pretend to be asleep when we arrived home so mom & dad would carry us into bed after the best day ever. We were never more free than on Independence Day.
Ranch Potato Salad
- 3 pounds small red, white & blue potatoes*
- 1 1/2 cups ranch salad dressing
- 1/2 cup mayonnaise
- 1 cup of cooked & crumbled bacon (or store-bought bacon bits)
- 1 small yellow onion, diced
- 2 bunches green onions, diced
- 2 stalks of celery, diced
- Sea salt
- Coarse ground pepper
Boil potatoes for about 20 minutes. To test doneness, poke a fork into a potato. If fork slides out easily, potatoes are done cooking. Drain and then cool potatoes on a baking sheet. After cooled, cut potatoes into bite-size pieces. Place cut potatoes into a large bowl. Add remaining ingredients and stir well. Makes about 12 servings.
*If you cannot find small blue potatoes, you can use large ones & just cut them to a similar size as the others for the same cooking time. But, of course, any potato will do.
Additional note: Fat-free or lite dressings or lite mayonnaise will give your salad a tangy flavor. Don’t say I didn’t warn you.
Happy Independence Day!