This bacon-ranch potato salad is delicious and the easiest summer potato side dish I know. It can be varied in so many ways, so it's never boring! Add a little taco seasoning to spice it up, or add other veggies for texture.
Ingredients
- red potatoes: 2 pound (cut into bite-size pieces)
- sour cream: 1 container (16 ounce container)
- ranch dressing mix: 1 pack (1 ounce pack)
- ¼ cups cooked bacon, crumbled: 1 piece
- ½ cups shredded Cheddar cheese: 1 piece
- bunches green onions: 2 piece (sliced)
Metric Conversion
Stages of cooking
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Place 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, about 20 minutes. Drain, then run under cold water until cool.
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Combine sour cream and ranch dressing mix in a small bowl until well-blended. Transfer potatoes, bacon, Cheddar cheese, and green onions to a large bowl; stir in sour cream mixture until well-coated. Cover and refrigerate for about 2 hours before serving.
