Ranch Red Skin Potato Salad recipe
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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®)
Nutrition Info
- 415.1 caloriescarbohydrate: 47.3 gcholesterol: 29.2 mgfat: 19.8 gfiber: 3.9 gprotein: 11.6 gsaturatedFat: 10.4 gservingSize: -sodium: 523.7 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Ranch Red Skin Potato Salad
Directions
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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.