Roxy15
New member
Bacon Ranch Potato Salad:
2 lbs. Red Potatoes, Cut Into Bite-Size Pieces
***Or Baby Red Potatoes, Cut In Half
***Leaving The Red Potato Skins On Is Optional
1-(16-oz.) Container Sour Cream
1 Pkg. Hidden Valley Ranch Dressing Mix
1-1/4 Cups Cooked Bacon, Crumbled
1-1/4 Cups Shredded Cheddar Cheese
2 Bunches Green Onions, Thinly Sliced
***Or To Taste
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; drain.
Run under cold water until cool.
Combine the Sour Cream & Hidden Valley Ranch Dressing Mix in a small bowl until well blended.
Transfer potatoes, bacon, Shredded Cheddar Cheese & green onion to a large bowl.
Stir in the sour cream mixture until well-coated.
Cover and refrigerate for at least 2 hours.
***The longer you refrigerate the salad, the better it is.
***You can add Sliced Celery, Sliced Green Olives, Chopped Green Pepper.
2 lbs. Red Potatoes, Cut Into Bite-Size Pieces
***Or Baby Red Potatoes, Cut In Half
***Leaving The Red Potato Skins On Is Optional
1-(16-oz.) Container Sour Cream
1 Pkg. Hidden Valley Ranch Dressing Mix
1-1/4 Cups Cooked Bacon, Crumbled
1-1/4 Cups Shredded Cheddar Cheese
2 Bunches Green Onions, Thinly Sliced
***Or To Taste
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; drain.
Run under cold water until cool.
Combine the Sour Cream & Hidden Valley Ranch Dressing Mix in a small bowl until well blended.
Transfer potatoes, bacon, Shredded Cheddar Cheese & green onion to a large bowl.
Stir in the sour cream mixture until well-coated.
Cover and refrigerate for at least 2 hours.
***The longer you refrigerate the salad, the better it is.
***You can add Sliced Celery, Sliced Green Olives, Chopped Green Pepper.