Bacon Ranch Potato Salad
Even people who don’t like traditional potato salad like this Bacon Ranch Potato Salad! It’s perfect for cookouts or tailgating!
Servings: 8 servings
Equipment
Ingredients
- 2 - 2 ½ lb. red potatoes cut into bite-size pieces
- 1 container sour cream 16 oz.
- 1 packet ranch dressing mix 1 oz.
- 1 package bacon, cooked and crumbled 12-16 oz.
- 1 ½ cups Cheddar cheese, shredded 6 oz.
- 1 bunch green onions thinly sliced
Instructions
- Place the potatoes in a large pot and cover them with water. Season the water with salt, if desired. Bring the water to a boil over high heat, then reduce heat to medium-low, cover and allow the potatoes to cook until tender - about 15-20 minutes.
- Drain the potatoes into a colander and run them under cold water to cool.
- In a large bowl, combine the sour cream and ranch dressing mix.
- Add the potatoes, bacon, Cheddar, and green onions. Gently stir the mixture until it is well combined.
- Cover and refrigerate at least two hours before serving.
Notes
- If desired, you can use Russet potatoes in place of the red potatoes.
- If you prefer a thinner dressing, you can add a touch of milk or buttermilk to reach your desired consistency.
Nutrition
Calories: 539kcal | Carbohydrates: 29g | Protein: 16g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 810mg | Potassium: 850mg | Fiber: 2g | Sugar: 4g | Vitamin A: 626IU | Vitamin C: 13mg | Calcium: 226mg | Iron: 1mg
