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RANCH POTATO SALAD

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Rate this recipe 4.4/5 (50 Votes)

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

Details

Preparation

Step 1

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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