Roxy15 Posted July 7, 2015 Share Posted July 7, 2015 I made a new potato salad recipe yesterday and we really liked it, it is easy to make. I didn't think to put paprika on it though until today so the pic is without it. I did sprinkle some on today as I think it adds to it. Bacon Ranch Potato Salad: 1/2 Bag From A 5-lb. Bag Of Red Potatoes, Cut Into Bite-Size Pieces 2-(16-oz.)-Containers Sour Cream 2 Pkgs. Hidden Valley Ranch Salad & Seasoning Mix 1 Pkg. Bacon, Cooked & Crumbled In Food Processor ***When Bacon Is Done Frying, Put On A Paper-Towel Lined Plate, To Drain Grease Shredded Cheddar Cheese,-(To Taste) Plus Extra For The Top Green Onions, Thinly Sliced-(To Taste) Green Peppers, Diced-(To Taste) Paprika-(Opt.) 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, about 20 minutes. Drain potatoes in colander; put in covered large Tupperware container; refrigerate for at least a half hour. When The Potatoes Are Cool, Add The Following To The Potatoes: Sour Cream/Hidden Valley Ranch Mixture/Mix Both In A Small Bowl Shredded Cheddar Cheese Crumbled Bacon Sliced Green Onions Diced Green Peppers Mix well to combine all ingredients. Cover top with shredded cheddar cheese; cover with paprika, if using. Put lid on and refrigerate for at least 2 hours. Quote Link to comment
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