Bacon Ranch Potato Salad:

[Roxy15]

Bacon Ranch Potato Salad:

 

2 lbs. Red Potatoes, Cut Into Bite-Size Pieces

***Or Baby Red Potatoes, Cut In Half

***Leaving The Red Potato Skins On Is Optional

1-(16-oz.) Container Sour Cream

1 Pkg. Hidden Valley Ranch Dressing Mix

1-1/4 Cups Cooked Bacon, Crumbled

1-1/4 Cups Shredded Cheddar Cheese

2 Bunches Green Onions, Thinly Sliced

***Or To Taste

 

Place the potatoes into a large pot and cover with salted water.

 

Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender; drain.

 

Run under cold water until cool.

 

Combine the Sour Cream & Hidden Valley Ranch Dressing Mix in a small bowl until well blended.

 

Transfer potatoes, bacon, Shredded Cheddar Cheese & green onion to a large bowl.

 

Stir in the sour cream mixture until well-coated.

 

Cover and refrigerate for at least 2 hours.

 

***The longer you refrigerate the salad, the better it is.

 

***You can add Sliced Celery, Sliced Green Olives, Chopped Green Pepper.