Prep time: 25 minutes | Cook time: 15 minutes | Serves: -
I know potlucks aren’t a competition. But when Margaret at the end of the block shows up with her famous pasta salad that the entire neighborhood raves about, that "keeping-up-with-the-Jonseses" reaction starts to kick in. Gain the competitive advantage with this bacon ranch red potato salad.
It pairs perfectly with grilled meats like chicken, ribs, steaks, kebabs and even fish. It also requires only a few ingredients, which are most likely already in your pantry. And since there are only a few steps in making this dish, it’s easy to whip up for any BBQ, pool party and picnic.
Bacon and ranch come together to make one of the most delicious, layered flavor combinations. The bacon brings a lot of saltiness and a little crunchy texture to the tanginess of the creamy and smooth potato salad. It’s so delicious it will eclipse Margaret’s pasta salad and will instantly become the new favorite side dish of the neighborhood.
- 2 pounds cubed red potatoes ~4-5 cups
- 2 cups sour cream I used low fat
- 1 ounce package ranch dressing mix dry
- Pepper to taste
- 1 cup and 1/4 Colby Jack or Cheddar cheese shredded
- 14 - 16 slices bacon
- Optional: Green onions
- Leave the peel on the red potatoes and cube them into pieces. Put all of the potato cubes in a large pot and cover with about 1 inch of water. Add some salt to the water and put the pot on the stovetop.
- Allow the potatoes to come to a boil on high heat and then reduce the heat to medium low and cover. Allow to simmer for 15-20 minutes or until the potatoes are tender when pierced with a fork.
- Drain the potatoes and run under cold water until they have completely cooled off.
- Meanwhile, mix the ranch dressing packet with the sour cream.
- Start by mixing only 1/2-3/4ths of the package and then add more depending on personal taste preference.
- Cook the bacon, drain the fat, and crumble.
- Mix together the cooked potatoes and bacon, the shredded cheddar cheese, and sliced green onions if desired.
- Stir in the sour cream and ranch dressing mix. Add in pepper to taste.
- Chill, covered, in the fridge for at least 2 hours prior to serving.