# What You'll Need:
→ Vegetables & Herbs
01 - 2 pounds baby red or Yukon gold potatoes, halved or quartered
02 - 1/2 cup celery, finely chopped
03 - 1/2 cup red bell pepper, finely chopped
04 - 1/4 cup red onion, finely diced
05 - 2 tablespoons fresh dill or chives, chopped
→ Dressing
06 - 3/4 cup ranch dressing, homemade or store-bought
07 - 1/4 cup sour cream
08 - 1 tablespoon Dijon mustard, optional
09 - Salt and freshly ground black pepper, to taste
→ Optional Add-ins
10 - 3 slices cooked bacon, crumbled, optional
11 - 2 hard-boiled eggs, chopped, optional
# Method:
01 - Place prepared potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat, reduce to a gentle simmer, and cook for 12 to 15 minutes, or until potatoes are fork-tender.
02 - Drain potatoes thoroughly in a colander. Allow them to cool slightly at room temperature.
03 - In a large mixing bowl, whisk together ranch dressing, sour cream, Dijon mustard if desired, salt, and freshly ground black pepper until smooth and well combined.
04 - Add the warm, cooled potatoes to the bowl with dressing. Gently toss to evenly coat. Stir in chopped celery, bell pepper, red onion, and dill or chives.
05 - Fold in crumbled bacon and chopped hard-boiled eggs if using. Mix gently until ingredients are distributed throughout.
06 - Transfer the potato salad to a serving dish, cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.
