Ingredients
Potatoes
- 3 pounds red potatoes, halved or quartered
Dressing
- 1 (8-ounce) container sour cream
- 1/2 cup mayonnaise
- 1 (1-ounce) package Ranch seasoning mix
Add-ins
- 1 1/2 cups shredded cheddar cheese
- 3 green onions, sliced
- 6 slices bacon, cooked and crumbled
Instructions
- Cook the Potatoes: Place the halved or quartered red potatoes in a large pot and cover them completely with water. Bring the water to a boil, then reduce to a simmer. Cook for about 15 minutes or until the potatoes are fork-tender. Drain thoroughly and allow the potatoes to cool to room temperature.
- Prepare the Dressing: In a large mixing bowl, combine the sour cream, mayonnaise, and the entire package of Ranch seasoning mix. Stir well until all ingredients are fully incorporated and the mixture is smooth.
- Assemble the Salad: Add the cooled potatoes to the dressing mixture. Then sprinkle in the shredded cheddar cheese and sliced green onions. Gently fold all ingredients together until the potatoes are evenly coated with the creamy dressing and the add-ins are well distributed.
- Add the Bacon and Chill: Top the salad with the crumbled cooked bacon. Cover the bowl and refrigerate the salad until it is thoroughly chilled, allowing flavors to meld—at least 2 hours before serving.
Notes
- For a spicy kick, add a pinch of red pepper flakes or cayenne pepper to the dressing.
- Prepare the salad at least 2 hours in advance for the best flavor integration.
- Store leftovers in an airtight container in the refrigerator for up to 4 to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
