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This recipe is that amazing recipe for me that I just cannot get enough of. I have scaled back a bit these days and do not serve it with every meal because my husband does like variety with his meals, but I still eat it daily. Just imagine, a potato salad, loaded with bacon and then topped with a perfect ranch flavor. I mean, could this get any better? I do not think so. This is a keeper of a recipe for many years to come!
Check out what our friends over at Yellowbliss Road had to say about this:
I haven’t made it in quite awhile and thought it would be the perfect side dish for our Hot Ham and Cheese Sandwiches. It’s perfect when you want a different kind of potato salad or for those people who don’t like traditional potato salad.
I can assure you, EVERYONE at Anne’s party was clamoring over this the whole time!
2-2½ lb. red potatoes, cut into bite-size pieces
1 container (16 oz.) Daisy sour cream
1 pkg. (1 oz.) Hidden Valley ranch dressing mix
1 pkg. (12-16 oz.) bacon, cooked and crumbled
1½ cups (6 oz.) Kraft Cheddar cheese, shredded
1 bunch green onions, thinly sliced
Place the potatoes in a large pot and cover with water. Season the water with salt, if desired. Bring the water to a boil over high heat, then reduce heat to medium-low, cover and allow the potatoes to cook until tender – about 15-20 minutes. Drain the potatoes in to a colander and run under cold water to cool.
In a large bowl, combine the sour cream and ranch dressing mix. Add the potatoes, bacon, Cheddar and green onions. Gently stir the mixture until it is well combined. Cover and refrigerate at least two hours before serving.
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Quick Tip: Add any of your favorite veggies into this.
Thanks again to Loved Bakes Good Cakes for this amazing recipe.