Cheddar Bacon Ranch Potato Salad
User Reviews
5
Cheddar Bacon Ranch Potato Salad
Description
Cheddar Bacon Ranch Potato Salad starts with diced red potatoes boiled until tender. Once cooled, the potatoes are coated in a creamy ranch dressing that provides a mild tangy flavor. Shredded cheddar cheese lends a sharp and creamy element, while crumbled bacon contributes crunch and smoky depth. Chopped green onions add freshness and subtle bite.
The dish is seasoned lightly with salt and black pepper to taste. Prepared ahead, it can be chilled for up to a day, which allows flavors to meld. For the best texture, add some bacon and green onions just before serving to keep them crisp.
This potato salad works well alongside grilled meats or as part of a picnic spread, offering a rich, comforting contrast to simpler salads or vegetables.
Ingredients
- 2 lbs red potato diced into bite size chunks (about 1-inch, petite
- 2/3 cup Hidden Valley® Simply Ranch Dressing
- 1 cup cheddar cheese I used medium, shredded
- 6 lices Bacon cooked and crumbled (about 1/2 cup
- 1/3 cup green onion chopped
- salt optional
- black pepper optional
Instructions
- Cook potatoes in boiling water: Add potatoes to a pot. Add enough water to cover potatoes by about 2-inches. Bring to a boil over medium-high heat then reduce heat to medium and allow to boil until potatoes are fully tender, about 10 minutes.
- Drain potatoes: Carefully pour potatoes into a colander to drain. Set aside to cool (to speed cool them run them under cold water until cool).
- Toss potatoes with dressing, and mix-ins: Pour cooled potatoes into a large mixing bowl. Add in ranch, cheddar, bacon and green onions, toss to coat.
- Season as desired: season with salt and pepper to taste. Serve or cover and chill up to 1 day (if you like the bacon crispy wait to add it until ready to serve).
Notes
- Reserve some bacon and green onions for garnish to add texture and visual appeal when serving.
User Reviews
Overall Rating
5
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