Classic Picnic Potato Salad
Classic Picnic Potato Salad
Classic Picnic Potato Salad

Classic Picnic Potato Salad

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Prep Time

20 minutes
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Cook Time

30 minutes
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  • 1.5 lb EarthFresh Organic Red Baby Potatoes
  • 6 slices applewood-smoked bacon, cooked and chopped
  • 6 hard-boiled eggs, chopped
  • ¼ cup red onions, chopped
  • ¼ cup green onions, chopped
  • ¼ cup celery, chopped
  • ¼ cup fresh parsley, chopped
  • Ranch Dressing
  • ½ cup mayonnaise
  • ¼ cup buttermilk
  • 2 tsp garlic, minced
  • 1 tsp lemon juice
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp cayenne pepper
  • ½ tsp dried oregano
  • ½ tsp dried thyme


Wash and dry potatoes, then cut into halves. Place into a large pot of cold, salted water and bring to a boil. Reduce heat and cook potatoes until fork tender, about 7-10 minutes. Remove from heat, drain and set aside.

To make Ranch dressing: In a small bowl, whisk together mayonnaise, buttermilk, garlic, lemon juice, salt, pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, oregano and thyme. Set aside.

In a large bowl, toss together the cooked potatoes, bacon, hard-boiled eggs, red onions, green onions, celery and Ranch dressing.

Transfer potato salad to a serving dish and garnish with fresh parsley. Serve immediately. Enjoy!


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