Ranch Red Skin Potato Salad
Simple to prepare, perfect for potluck gatherings, and can be made in advance, allowing for a quick grab-and-go option.
Ingredients
- 11 red potatoes
- 6 slices bacon
- 1 ½ cups shredded Cheddar cheese.
- 3 green onions, chopped
- 1 (15.5 ounce) container ranch-style dip (such as T. Marzettis®)
Instructions
- 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.
- 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.
- Combine the cooked potatoes, crumbled bacon, Cheddar cheese, and green onions in a large bowl. Fold in the ranch dip. Refrigerate overnight.
Nutrition
Calories: 415kcalCarbohydrates: 47gProtein: 12gFat: 20gSaturated Fat: 10gCholesterol: 29mgSodium: 524mgPotassium: 863mgFiber: 4gSugar: 4gVitamin C: 28mgCalcium: 137mgIron: 1mg
Tried this recipe?Let us know how it was!