Ballpark potato salad

March 18, 2013 § 4 Comments

Dave and I went to see a ball game several years ago, and were pleasantly surprised to see that they served “real” food.  Sure, they had the usual hotdogs, cotton candy, peanuts, and beer.  But they also served barbecued ribs, steaks, fettucine alfredo, fine wine, and pretty much anything else you could imagine.  One of the things we especially loved was their potato salad.  Loaded with bacon, cheddar cheese, and green onions, it tasted even better than a baked potato.  I asked for the recipe, which the chef rightly refused to give me.  After several attempts I finally came up with a version that (I think) tastes even better than the potato salad we were served at the ball park.

This recipe is very easy and comes together quickly.  Feel free to use homemade ranch salad dressing if you’d like, but I assure you that the bottled ranch salad dressing you can buy in the refrigerated area in the produce section of the grocery store is perfect for this recipe.

Since I crafted this recipe a few years ago, I’ve seen several similar versions on the web.  Some call it baked potato salad, or loaded potato salad…whatever it is called, it’s delicious.  With the addition of bacon and cheese, it can hardly be called healthy, so I suggest that  you enjoy this in moderation!

GPP 03_18_2013

Ballpark potato salad

7 medium potatoes, peeled and cut into bite-sized cubes (about 8 cups, cubed)

8 green onions, chopped

2 cups (8-ounces) shredded sharp cheddar cheese

7 slices bacon, cooked until crisp and then crumbled

1 15-ounce jar ranch salad dressing (we used Marzetti’s, but Marie’s is also good)

salt and pepper, to taste

Place the potato cubes in a large pot, and cover with water.  Bring to a boil, and reduce heat to medium; cook until fork tender.  Cool under cool water.  Place the potato pieces in a large bowl, and fold in the green onions, cheddar cheese, bacon, and salad dressing.  Add salt and pepper to taste.  Refrigerate until ready to serve.  Serves 8.

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