Ranch Potato Salad
The original recipe calls for boiling the potatoes whole, but to save time I went ahead and cut them into one inch cubes to speed up the process. I boiled seven potatoes for about 20 minutes and they were perfectly tender.
While the potatoes were going I cooked my bacon. Low and slow is the saying for perfectly crispy bacon. Keep the temperature low and don’t try to rush it or you’ll end up with burned bacon. Once your bacon has cooked, set the pieces on a paper towel to drain, cool and crisp up.
Next, drain and cool your potatoes completely. I let them sit for at least 30 minutes. This is an important step otherwise your cheese will melt into a gooey mess on top of hot potatoes, which normally wouldn’t be a bad thing, but it’s not what you want for this recipe. While these were cooling I chopped up my bacon into small pieces.
Once everything is cooled off, add the crumbled bacon, diced red onion, cheddar cheese, salt, pepper and garlic powder and mix thoroughly. Finally, add the ranch dressing and mix again.
The last step is to let everything chill in the refrigerator for at least a couple of hours. Then you’re ready to package it for a picnic or lunch by the pool!
Recipe courtesy of Litehouse Foods.
- 6 to 8 large Idaho potatoes
- 8 slices bacon cooked and crumbled
- 1 small red onion chopped
- 1 cup grated cheddar cheese
- Salt and pepper to taste
- Dash of garlic powder
- 1 cup Ranch Dressing & Dip or Homestyle Ranch Dressing
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Cook the potatoes with skin on until fork tender. Drain and allow potatoes to cool completely.
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Cut the potatoes into 1" cubes.
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Cook the bacon until crisp and drain on paper towels.
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Combine and toss all ingredients except dressing. When mixed well, add dressing and refrigerate for two hours.
