Ranch Red Skin Potato Salad |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Easy to make, great for potluck picnics, and you make it the night before so you can grab and go. Ingredients:
11 red potatoes |
6 slices bacon |
1 1/2 cups shredded cheddar cheese |
3 green onions, chopped |
1 (15.5 ounce) container ranch-style dip (such as t. marzettis®) |
Directions:
1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat. Reduce heat and simmer until tender, about 20 minutes. Drain and refrigerate until cold, then cut into bite-size pieces.
2. While the potatoes simmer, cook the bacon. Place the bacon in a large skillet; cook over medium-high heat until brown and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble.
3. Combine the cooked potatoes, crumbled bacon, Cheddar cheese, and green onions in a large bowl. Fold in the ranch dip. Refrigerate overnight.
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