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Tuesday, February 3, 2015

Bacon Cheddar Ranch Potato Salad

     Matt really loves potato salad (as long as it is a good one... and he'll let me know if it's not!), so I try to make it for him every once in a while.  This time I was in the mood for something a little different.  So, I scoured the fridge and decided ranch would be wonderful!  We like a lot of eggs in our potato salad. And we like bacon!!  And we love cheese! So, really how could this not be good?

   We were having some people over for dinner, so this was a perfect make ahead!  You can make it the night before or the morning of.  Then there is no cooking or cleanup when the guests arrive.  The first time I tried it, I felt it was a bit too heavy.  So I added some sour cream and the results were pretty darn tasty if I do say so myself.



Bacon Cheddar Ranch Potato Salad

3 lbs red potatoes (russets would be fine too)
2-3 T salt
2-3 T white wine vinegar
1/2 pound of bacon, cooked and crumbled
3 hard boiled eggs, chopped
1 cup shredded cheddar
1/2 cup sliced green onions
1 cup ranch dressing
1 cup sour cream



  1. Cut potatoes into bite sized chunks.  Place in a pot of cold water.  Bring pot to a boil and throw in a palmful of salt.  Let the potatoes boil until cooked through (they should be easily pierced) about 10 minutes.
  2. Drain potatoes and toss with vinegar.  Let cool.
  3. Mix eggs, bacon, cheese and green onions with potatoes.  
  4. Mix ranch and mayonnaise together and pour over potatoes.
  5. Chill for at least a couple of hours

Turns out this is a LOT of potato salad!  But, as Matt was eating it on day 2 he gave it two thumbs up.  If it is still a winner on it's second day in a row, that is a good sign!

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