Bacon Ranch Potato Salad/Pic

[Roxy15]

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.