RANCH POTATO SALAD
- 2 LB RED POTATOES PEELED AND CUT INTO BITE SIZE PIECES
- 1/2 LB BACON COOKED AND CRUMBLED
- 3 TBSP BACON DRIPPINGS
- 1/3 CUP MAYONNAISE
- 1/3 CUP SOUR CREAM
- 1/3 CUP CREAMY RANCH SALAD DRESSING
- 1/3 CUP CHEDDAR CHEESE
- 1 TBSP DIJON MUSTARD
- 3 GREEN ONIONS CHOPPED
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until tender.
Meanwhile, cook bacon in a large skillet over medium heat, until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings.
Drain potatoes and place in a large bowl. Add bacon and reserved drippings; toss to coat. Refrigerate until chilled.
Whisk the mayonnaise, dressings, sour cream and mustard in a small bowl. Pour over potato mixture; toss to coat. Stir in onions and cheese. Sprinkle with pepper if desired. Yield: 8 servings.