A delicious side dish that combines tender potatoes with a creamy ranch dressing, loaded with crispy bacon bits and a generous amount of cheese.
Ingredients
Scale:
2 pounds of red potatoes, diced
1 cup of shredded cheddar cheese
1 cup of cooked and crumbled bacon (about 8 slices)
1/2 cup of diced red onion
1/2 cup of chopped green onions
1 cup of creamy ranch dressing
1/2 cup of sour cream
1 tablespoon of apple cider vinegar
Salt and pepper to taste
Instructions
In a large pot, add the diced red potatoes and cover with water. Bring to a boil over medium-high heat and cook until tender, about 10-15 minutes. Check for doneness by piercing a potato with a fork; it should slide in easily.
Once cooked, drain the potatoes in a colander and let them cool for about 15 minutes. This step is crucial to ensure your salad doesn't become mushy.
While the potatoes are cooling, cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes. Remove from the skillet and let it drain on paper towels before crumbling into bits.
In a mixing bowl, combine the creamy ranch dressing, sour cream, apple cider vinegar, salt, and pepper. Stir until well blended. Adjust seasoning to taste depending on your preference.
In a large mixing bowl, combine the cooled potatoes, crumbled bacon, shredded cheddar cheese, diced red onion, and chopped green onions.
Pour the ranch dressing mixture over the potato mixture. Gently fold the ingredients together until everything is evenly coated, taking care not to break the potatoes.
Cover the salad with plastic wrap and refrigerate for at least 1 hour before serving. This allows the flavors to meld beautifully. Before serving, give the salad a gentle stir and adjust seasoning if necessary.
