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Bacon Ranch Potato Salad

November 16, 2011

recipe for potato salad

Sometimes I am ashamed to admit that I studied nutrition at college… this is definitely one of those times. I went on bacon overload with this one. Bacon just adds so much flavor that I couldn’t resist adding a little bit of the bacon grease to the salad. Not exactly nutritious… but definitely delicious! Of course that is something that you don’t necessarily have to do, this salad is great even without the little slip of bacon drippings. It’s not the average potato salad either. I’m a big fan of the generic potato salad prepared with hard boiled eggs, celery and onion. Whenever I go to prepare a potato salad for gatherings though, I always feel like people will look at me weird for putting hard boiled eggs or raw onion in it. That’s why I try to do something more generic. I know, it’s silly to feel that way, lot’s of people like the usual potato salad. I just can’t shake that feeling though. That’s why I like this recipe. Who doesn’t like bacon? So if you’re looking for an alternative for that get together or even for your own family meal, try this one out. The flavors are great and pleasing for most everyone.

Bacon Ranch Potato Salad
 
Ingredients
  • 5 lb small red potatoes
  • 1 (1oz) package ranch dressing mix
  • 1 (8oz) container sour cream
  • 1 cup mayonnaise
  • ¾ tsp seasoning salt ( I use Beau Monde, but you can always season with salt, pepper, garlic powder to taste)
  • 1 bunch scallions
  • 1 (8 oz) package or two cups shredded cheddar cheese
  • 1 lb extra thick sliced bacon, cooked and crumbled
Instructions
  1. Set potatoes in a pot with cold water that covers the top by no more than an inch. Salt water with 2 Tb salt and boil potatoes until tender. Drain potatoes and let cool until you are able to handle them. Slice potatoes into chunks and place in a large bowl.
  2. While potatoes are boiling make dressing in a small bowl- combine ranch packet, sour cream, mayo and seasoning salt.
  3. Pour dressing over potatoes and add scallions, cheese, and bacon. Stir to combine salad and season if needed. Place in refrigerator for at least 4 hours.

 

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