Bacon and Ranch Potato Salad

 


3 lbs. Small red potatoes (or mixed variety small potatoes)

12 slices of thick cut bacon

5 green onions chopped

3/4 cup mayonnaise

3/4 cup sour cream

3 tbsp dry ranch seasoning mix

Pepper to taste

2 tbsp fresh chopped chives


Cut potatoes in half or quarters so they are bite size pieces depending on the size of the potato.  


Boil the 3 lbs of potatoes in hot salted water until fork tender. Do not over cook! You don’t want your potato salad mushy.


Drain potatoes and rinse with cold water.  Dry potatoes off and refrigerate in a mixing bowl at least 30 minutes or until cool.


Cook 12 pieces of bacon until crispy.  Drain the fat from the bacon and crumble.


Mix together mayonnaise, sour cream, dry ranch seasoning mix and green onions.  Stir well to combine.


Once potatoes are cool, add dressing and pepper to the potatoes and stir to incorporate.


Top the potatoes with bacon crumbles.  Garnish with chopped chives.



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