Bacon, Cheddar and Ranch Potato Salad
Source of Recipe
Richard Lee Holbert
Recipe Introduction
This salad is best served between 1-3 hours after it is made. After that the potatoes tend to soak up a lot of flavor and the bacon looses it's crispiness.
List of Ingredients
Bacon, Cheddar and Ranch Potato Salad
8 large russet potatoes
1 (16 ounce) package bacon
1 C mayonnaise
1 C sour cream
2 (1 ounce) packages Hidden Valley Ranch Dip Mix
1 C celery, chopped
1/4 C green onions
1 C cheddar cheese
Recipe
Grab 8 large russet potatoes.
Wash and peel them.
Chop them up into pieces that are relatively similar and toss them into a large pot. ]
Run cold water over the potatoes and then drain the water off.
Fill the pot with hot water and set it on the stove top.
Bring the water to a boil over high heat.
When you have a nice rolling boil, lower the temperature to medium high and cook the potatoes until they are fork tender.
Cook the bacon, either on the stove top or in your oven.
Dump the potatoes and hot water into a colander you have placed in your sink.
Run cold water over the top to cool the potatoes down, then pour them into a large mixing bowl.
Into a small mixing bowl place 1 cup mayonnaise, 1 cup of sour cream and 2 packages Hidden Valley Ranch Dip Mix.
Stir everything around to combine well.
Wash and chop about 1 cup of celery.
Add it to the potatoes.
Chop up a little more than 1/4 cup of green onions.
Add 1/4 to the potatoes and reserve some to sprinkle on top.
Take your nice crisp bacon and crumble it up into small pieces.
Save a handful to sprinkle on the top of the salad before you serve.
Put the rest of the bacon along with 1 cup shredded cheddar cheese into the mixing bowl.
Pour the Ranch/Mayo mixture over the top and stir it all in, making sure everything is well coated.
Cover and refrigerate for 1 hour.
Just before serving add a few chopped green onions, a bit of bacon and a little cheddar cheese over the top.
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