 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
A creamy potato salad with the zing of ranch and crunchy bacon. I made this recipe up after having leftover bacon from breakfast. Ingredients:
2 -3 lbs russet potatoes |
4 slices bacon, cooked and crumbled |
1 1/2 cups mayonnaise |
1/3 cup prepared ranch dressing |
2 dill pickles, chopped |
4 hard-boiled eggs, chopped |
1 tablespoon salt, divided |
1/4 teaspoon cracked pepper (a few turns of a pepper grinder is good) |
1 tablespoon dried chives |
Directions:
1. Quarter and chop potatoes. Rinse thoroughly and place in a large pot. Add enough water to cover, 1/2 of the salt and bring to a boil, cooking until tender. Drain thouroughly.
2. Meanwhile, in a small bowl, mix mayonaise, ranch dressing, bacon, chives and remaining salt and the pepper. Set aside.
3. In a large bowl, place potatoes, eggs, and pickles. Add dressing mixture and gently mix until potatoes are coated and ingredients are well mixed. Chill or enjoy warm.
|
|