Chicken Bacon Ranch Potato Salad
Try this Chicken Bacon Ranch Potato Salad recipe, or contribute your own.
Try this Chicken Bacon Ranch Potato Salad recipe, or contribute your own.
- Carbohydrate 9.17700000593994 g
- Cholesterol 45.4440000064619 mg
- Fat 43.125600008301 g
- Fiber 0.19599999666214 g
- Protein 5.42500000022368 g
- Saturated Fat 9.98298000121781 g
- Serving Size 1 1 Serving (99g)
- Sodium 805.794143405874 mg
- Sugar 8.9810000092778 g
- Trans Fat 3.5481600003728 g
- Calories 443 calories
Step-by-step
- Boil the potatoes in a large pot of water until a fork easily pierces, with little resistance. Drain and let cool on a cooling rack until completely cool (about 1 hour).
- Peel potatoes and cut into bite size pieces then place in a large bowl.
- In a separate bowl whisk together the mayo and ranch dressing. Fold the dressing into the potatoes.
- Add the crispy bacon and fried chicken pieces, then stir gently to mix. Season with salt and pepper and garnish with chopped chives if desired. Enjoy!
Ingredient quantities outline the ratios, but successful preparation relies heavily on thermal management and mechanical control. Selecting baking potatoes means dealing with high starch content that disintegrates easily if mishandled. Boiling them whole in their skins protects the interior from waterlogging, ensuring the flesh retains structural integrity before dicing.
Cooling and Cutting Mechanics
Transferring boiled tubers to a wire cooling rack accelerates heat dissipation uniformly across all surfaces. Allowing them to reach room temperature, roughly 20 degrees Celsius, prevents the residual heat from breaking down the emulsions in the mayonnaise and ranch dressing mixture. When peeling cooled potatoes, a dull paring knife removes skins cleanly without gouging the softened exterior. Folding the components together requires a wide rubber spatula to distribute the dressing without smearing the potato chunks into paste.
- If baking potatoes are unavailable, substitute russets at a one-to-one ratio while monitoring boil times closely to prevent overcooking.
- Chilling the assembled dish for at least two hours allows the starches to firm up and absorb the surrounding fats.
- Using leftover roasted chicken instead of fried protein alters the moisture level, requiring an extra tablespoon of mayonnaise to maintain creaminess.
