Cookouts for a long weekend, like Labor Day, have always been a favorite of mine.
There is something so relaxing about inviting friends or family over, firing up the grill, and eating as much food as I can stand.
And a good cookout is never complete without delicious sides!
One of my all-time favorites has always been potato salad—potatoes of any kind, really, but especially potato salad. My grandmother always made German potato salad for our cookouts.
Unfortunately, my husband isn’t as big of a fan as I am, so for this challenge, I decided to remake my potato salad recipe and add all of my husband’s favorites.
One thing that can sometimes be difficult about making sides for a cookout is that when you have the grill fired up, you don’t really want to have to turn on the oven as well.
So for this recipe, I decided to grill the potatoes for my potato salad.
I also changed the mayonnaise base up; instead of mayo, I used yogurt ranch dressing and plain Greek yogurt.
Toss in some cheddar cheese and bacon, and this is a potato salad my hubby just won’t be able to resist!
Bacon, Cheddar + Ranch Potato Salad
- 7 Small russet potatoes (skin on),
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon lemon pepper
- ¼ teaspoon paprika
- ½ cup plain Greek yogurt
- ½ cup cheddar cheese
- 3 slices cooked bacon, chopped
- 2½ tablespoons yogurt ranch
- salt and lemon pepper, to taste
- chopped green onion, for a garnish
- Set the grill to 350°F. Slice the potatoes into nickel-sized pieces, then toss them in the olive oil, and sprinkle them evenly with the salt, lemon pepper, and paprika.
- Place the potatoes on the grill on a piece of foil, and cook them until the potatoes are tender, but not mushy—about 15 to 20 minutes.
- Remove the potatoes from the grill and allow them to cool. Once cooled, add the Greek yogurt, cheese, bacon, and yogurt ranch, and mix until well combined. If you like your potato salad a little more saucy, add another 2 tablespoons of yogurt and 1 tablespoon of ranch. Taste, and add more salt and lemon pepper as you like.
- To serve, top with the green onion.