This potato salad isn’t going to win any beauty contests, but it absolutely makes up in flavor what it lacks in photogenic qualities. We’re talking ranch-style sour cream, bacon, cheddar and crisp green onions all folded into the satisfying goodness of one of the ultimate comfort foods.
Oh, and it’s also rich in gut-nourishing resistant starch – a type of starch that is indigestible to us, but a favorite food for the good bacteria that lives in our digestive tracts.
Resistant Starch Bacon & Ranch Potato Salad
- 1½ pounds red potatoes
- 1 cup sour cream
- ½ cup raw cheddar cheese
- ½ cup green onions
- 12 ounces bacon (cooked and crumbled into pieces)
- 2½ teaspoons dried parsley
- 1½ teaspoons onion powder
- 1½ teaspoons dried basil
- ¼ teaspoon garlic powder
- ¾ teaspoon sea salt (or more to taste)
- ¼ teaspoon black pepper
- The day before you want to serve this potato salad, place the potatoes in a pot and along with cold water that covers the potatoes by about two inches. Generously salt the water and bring to a boil. Reduce heat to a medium simmer and allow potatoes to cook until they're tender. The amount of time will vary based on the size of the potato, but it usually takes somewhere between 20-30 minutes. When tender, remove the potatoes from the pot and place in the fridge to cool overnight.
- The next day, cook the bacon and set aside. Stir the parsley, onion powder, basil, garlic powder, salt and pepper into the sour cream. Chop the potatoes into pieces and place in a bowl. Add 1/2 cup green onions, raw cheddar, bacon and sour cream mixture and stir until well-combined.
I often make a double batch when the weather gets warm so I can spend more time outside and less time in the kitchen. It packs well for a picnic or barbecue, and always gets lots of compliments from guests. I hope you love it as much as we do!
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This recipe sounds delicious. I was wondering what brand of raw cheddar cheese do you buy?
We buy from a local person at our farmer’s market whenever possible, but if she doesn’t have what we need we buy the best available organic, grass-fed option from our local health food store. What they carry varies so it’s not one particular brand. 🙂
Looks delicious. Cant wait to make a big batch and bring it to the lake. We have our own Bacon so I know it will be great.
Hi I’m dairy free, what can I substitute for sour cream and cheddar?
What are the effects of resistant starches on Keto. Been on Keto for four months and struggle with GI issues, Diarrhea. I want to stay in ketosis but I need to do something different. I have achieved my weight loss goals so that isn’t an issue.
Thanks in advance
I know it’s years later, but in case anyone else finds this – try some recipes with ground flax or chia, these seeds are high in fat and work on keto. Leanne Vogul has recipes with these seeds. Foods with resistant starch do reduce the carb content a bit but not entirely, use them for carb ups on cyclic keto. You can also try shirataki (konjac) noodles