Hey there– I’m a little picky about potato salad. I think a lot of people are. Some people love big chunks of egg or spoonfuls of pickle relish. And then there’s hot German potato salad. But to my way of thinking, this potato salad is practically perfect. Ranch dressing flavors the sauce and bits of bacon and cheddar play against the firm starchiness of the golden potatoes.
My sis Lulu and I spent a morning peeling a mountain of potatoes (21 pounds!!) to make potato salad for the party for our John and Laurel last weekend. I think it turned out pretty and delicious!
RANCH POTATO SALAD
3 pounds golden yellow potatoes
8 slices of bacon (about 1/2 pound)
1/2 cup sour cream
1/2 cup mayonnaise
2 1/2 tab. dijon mustard
1 oz. package Ranch Dressing Seasoning Mix
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 1/2 cups grated cheddar
4 green onions, cut in thin slices
Cook the unpeeled potatoes in a large pot of salted water 15 to 20 minutes until a knife slides in easily, but they are still firm. Pour them potatoes in a strainer to get rid of the water and let them cool completely. Peel them and cut them into polite little chunks.
While the potatoes are cooking, cook the bacon, cool it and crumble it to little bits.
In a large mixing bowl stir together the sour cream, mayonnaise, mustard, Ranch seasoning mix, salt, pepper and cheddar. Add in the potatoes and stir until they are all coated with dressing.
Keep the mixed potato salad in the fridge until you are ready to serve it up– Then fold in the green onion & bacon and set it on the table. Enjoy!