Bacon Cheddar Ranch Oh Yeah Potato Salad Recipe

Directions:

1. Scrub potatoes and place in pot of cold water, whole
2. Bring potatoes to a boil with EVOO, Butter and 2 or 3 pinches of kosher salt
3. When potatoes are fork tender, remove from pot with tongs, lay on a kithchen towel on the counter until they are room temp or less.
4. (Do not place in fridge to cool, this will bring out a sugary taste)
5. Stir together the mayo, sour cream and dry ranch seasoning and place in fridge while potatoes cool, to give the flavors time to marry.
6. Fry bacon until crisp,a nd lay on paper towel lined plate to drain well
7. When potatoes are cool, cut into large chunks, leaving the skin on.
8. Stir together with remaining ingredients and chill until serving.
9. **If salad is going to chill for very long, wait and stir in the bacon just before serving, so it will remain crispy**
10. ***DRESSING NOTE****
11. My measurements are approximate. If you are using 1 package of dry ranch, read the instructions for dip. It may just call for 1 container of sour cream...use 3/4 of that measure of mayo, and 1/4 sour cream. If you are eyeballing, like I do, taste as you go...you may need to make an adjustment or two
12. *** You may have some of the ranch mixture leftover for dip...depending on the amount of dressing you like in your potatoe salad...stir it in a little at a time, until you have the desired amount***
13. ****You could also use prepared Ranch dressing, I just loved the creamy texture the thicker dip brought to the salad****