Ranch Red Skin Potato Salad
Description
This easy potato salad is studded with cheese, bacon, and onions and dressed with a creamy ranch dip.
Ingredients
•
11 red potatoes
•
6 slices bacon
•
1 1/2 cups shredded Cheddar cheese
•
3 green onions, chopped
•
1 (15 1/2 ounce) container ranch-style dip (such as T. Marzettis®)
Directions
1
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.
2
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.
3
Combine the cooked potatoes, crumbled bacon, Cheddar cheese, and green onions in a large bowl. Fold in the ranch dip. Refrigerate overnight.