Bacon Ranch Potato Salad |
| Name: |
Brandi Thomas |
| Base: |
Shaw AFB |
| Recipe: |
Ingredients
2 pounds red potatoes, cut into bite-size pieces
1 (16 ounce) container sour cream
1 (1 ounce) package ranch dressing mix
1 1/4 cups cooked bacon, crumbled
1 1/2 cups shredded Cheddar cheese
2 bunches green onions, thinly sliced
Directions
Place the 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.
Combine the sour cream and ranch dressing mix in a small bowl until well-blended. Transfer the potatoes, bacon, Cheddar cheese, and green onions to a large bowl. Stir in the sour cream mixture until well-coated. Cover and refrigerate for about 2 hours before serving.
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