This recipe was inspired by a recipe I saw on Dainty Chef but I didn't have all of the ingredients that she called for so I tweaked it a bit to work with what I had in the house. It came out super delicious and is something I will definitely make again.
Bacon Ranch Potato Salad
Adapted from Dainty Chef
4 lbs red potatoes, unpeeled and cut into 1/2 inch chunks
2 tbsp salt
1/4 cup mayonnaise
3/4 cup fat free Greek yogurt
1 bunch green onion, chopped
Juice of 1 lemon
2 tbsp milk
2 tsp garlic powder
2-3 tbsp Hidden Valley Ranch dip powder, to taste
8 slices bacon, chopped and cooked to crispy
Cover potatoes with 1-2 inches of cold water and add the salt. Bring to a boil over high heat, then reduce heat to medium and continue cooking until the potatoes are tender, about 8-12 minutes. Drain potatoes and transfer to a serving bowl. Allow to cool slightly.
While the potatoes are cooking, whisk together the mayonnaise, yogurt, green onion (reserve some for garnish), lemon juice, milk, garlic powder and dip powder in a small bowl. Add salt and pepper to taste, then refrigerate until ready to use.
Stir half of the dressing into the cooled potatoes. Refrigerate for at least an hour. Toss with remaining ranch dressing and bacon. Top with reserved green onions and serve.