Bacon Ranch Potato Salad
The recipe Bacon Ranch Potato Salad can be made in roughly 45 minutes. Watching your figure? This gluten free recipe has 345 calories, 5g of protein, and 19g of fat per serving. For 98 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have bacon, sour cream, salt, and a few other ingredients on hand, you can make it. It works well as a side dish. Plenty of people made this recipe, and 429 would say it hit the spot. The Fourth Of July will be even more special with this recipe. It is brought to you by Southern Bite. Taking all factors into account, this recipe earns a spoonacular score of 57%, which is solid. Bacon Ranch Potato Salad, Bacon Ranch Potato Salad, and Bacon Ranch Potato Salad are very similar to this recipe.
Servings: 6
Ingredients:
4 strips bacon, cooked and crumbled (about 1/3 cup crumbled)
4 green onions, sliced thin
½ cup mayo
1 (1-ounce) packet ranch salad dressing mix
3 lbs small red potatoes
salt
½ cup sour cream
Equipment:
pot
baking sheet
knife
bowl
Cooking instruction summary:
Wash and cut potatoes into about 1-inch chunks. Place the potatoes in a large pot with just enough water to cover them. Add enough salt to make the water taste like ocean water. Place over medium high heat. Bring to a boil and reduce the heat to a simmer. Cook about 15 minutes, or until the potatoes are tender when pierced with a knife, but not mushy.Meanwhile, make the dressing by combining the mayo, sour cream, and ranch dressing mix.Once the potatoes are cooked through, drain them well. If you like your potato salad cold, spread the potatoes on a baking sheet and and chill them in the refrigerator. (If you find that you may have cooked them too long, this also helps firm them up so when you toss them with the dressing, they won't all fall apart.)Combine the potatoes, dressing, green onions, and bacon in a large bowl and toss to coat. Serve immediately or refrigerate until served.
Step by step:
1. Wash and cut potatoes into about 1-inch chunks.
2. Place the potatoes in a large pot with just enough water to cover them.
3. Add enough salt to make the water taste like ocean water.
4. Place over medium high heat. Bring to a boil and reduce the heat to a simmer. Cook about 15 minutes, or until the potatoes are tender when pierced with a knife, but not mushy.Meanwhile, make the dressing by combining the mayo, sour cream, and ranch dressing mix.Once the potatoes are cooked through, drain them well. If you like your potato salad cold, spread the potatoes on a baking sheet and and chill them in the refrigerator. (If you find that you may have cooked them too long, this also helps firm them up so when you toss them with the dressing, they won't all fall apart.)
5. Combine the potatoes, dressing, green onions, and bacon in a large bowl and toss to coat.
6. Serve immediately or refrigerate until served.
Nutrition Information:
covered percent of daily need
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