Roxy15 Posted May 24, 2011 Share Posted May 24, 2011 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. Quote Link to comment
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