RANCH POTATO SALAD

Photo by Dale G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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