Chicken Bacon Ranch Potato Salad

• 2-1/2 pounds Red Potatoes, Cut Into 1-inch Cubes And Rinsed
• 1 pound Bacon
• 2 cups Cooked Chicken, Cut Into Bite-sized Cubes
• 1/2 cups Chopped Onion
• FOR THE RANCH DRESSING:
• 1 cup Mayonnaise
• 1/2 cups Sour Cream
• 3 Tablespoons Freshly Chopped Parsley
• 2 Tablespoons Freshly Chopped Dill
• 2 Tablespoons Freshly Chopped Chives
• 1 clove Garlic, Minced
• 2 Tablespoons Lemon Juice
• 1 Tablespoon Buttermilk
• 1/2 teaspoons Worcestershire Sauce
• Salt And Pepper, to taste

1. Add potatoes to a large pot. Fill pot with enough cold water to cover potatoes by 1 inch. Bring water to a boil. Add a few generous pinches of kosher salt to water to season potatoes. Cook until potatoes are fork-tender, about 25-30 minutes.
2. While potatoes are cooking, cook bacon. Cut bacon into 1-inch pieces. Heat a large saute pan over medium heat. Add bacon to pan and cook until crispy. Remove crispy bacon from pan with a slotted spoon and place on a paper-towel-lined plate to absorb any excess fat. Set aside.
3. Strain potatoes and rinse with cold water to stop the cooking process. Allow potatoes to rest in strainer for a few minutes to drain off any excess water.
4. While potatoes are draining, prepare ranch dressing. In a bowl, add mayonnaise, sour cream, herbs, garlic, lemon juice, buttermilk, and Worcestershire sauce. Whisk to combine. Season mixture with salt and pepper to taste.
5. Transfer drained potatoes to a large bowl. Gently fold in ranch dressing mixture. Add chicken, bacon, and onion to bowl with potatoes and gently fold to combine. Season mixture with salt and pepper to taste.
6. Cover bowl and place salad in refrigerator to chill. The salad can be made up to 3 days in advance.

red potatoes, bacon, chicken, onion, ranch dressing, mayonnaise, sour cream, freshly chopped parsley, freshly chopped dill, freshly chopped chives, clove garlic, lemon juice, buttermilk, worcestershire sauce, salt

Taken from tastykitchen.com/recipes/salads/chicken-bacon-ranch-potato-salad/ (may not work)