Ranch Red Skin Potato Salad10 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 1 hr 45 min
“Easy to make, great for potluck picnics, and you make it the night before so you can grab and go.” - by ANGELOFRAA
Original recipe yields 10 servings
- 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.
- 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.
- Combine the cooked potatoes, crumbled bacon, Cheddar cheese, and green onions in a large bowl. Fold in the ranch dip. Refrigerate overnight.
Amount Per Serving (10 total)
- 415 cal
- 19.8 g
- 47.3 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"This is a great recipe. I was in a huge hurry, so instead of cooking bacon, I used an entire bottle of real bacon bits. I also used an entire bottle of "Hidden Valley" ranch dressing, which ended up..." See more being 16 oz. I dumped an entire bag of shredded cheddar cheese, which is about 2 cups and mixed it all together. I was only able to refrigerate it for about 2 hours and it was still delicious. I'm sure it will be even better after it has set overnight."
"I doubled the bacon and the green onions and I used my own ranch dip. I didn't have time to refrigerate it overnight but I did make it early this morning before it got hot and stuck it to set in the f..." See moreridge all day until dinner. This was good but I think it all depends on how spiced up your ranch is. Make sure you taste test it to make sure it dosen't need more spices before you serve it."
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