Ranch Red Skin Potato Salad

Ranch Red Skin Potato Salad

10 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    1 h 45 m
ANGELOFRAA
Recipe by  ANGELOFRAA

“Easy to make, great for potluck picnics, and you make it the night before so you can grab and go.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 servings

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.

Share It

Reviews (10)

Rate This Recipe
LISA
21

LISA

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 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.

Tabby1216
12

Tabby1216

awesome and simple! Everyone in the house loved it!

Sarah Jo
10

Sarah Jo

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 fridge 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.

More Reviews

Similar Recipes

New Red Potato Salad
(327)

New Red Potato Salad

Red Potato Salad with Sour Cream and Chives
(67)

Red Potato Salad with Sour Cream and Chives

Mom's Dill Potato Salad
(36)

Mom's Dill Potato Salad

Roasted Red Potato Salad
(35)

Roasted Red Potato Salad

Beaumont Ranch Potato Salad
(33)

Beaumont Ranch Potato Salad

Hot Red Potato Salad
(11)

Hot Red Potato Salad

Nutrition

Amount Per Serving (10 total)

  • Calories
  • 415 cal
  • 21%
  • Fat
  • 19.8 g
  • 30%
  • Carbs
  • 47.3 g
  • 15%
  • Protein
  • 11.6 g
  • 23%
  • Cholesterol
  • 29 mg
  • 10%
  • Sodium
  • 524 mg
  • 21%

Based on a 2,000 calorie diet

Top

<

previous recipe:

New Red Potato Salad

>

next recipe:

Red Potato Salad with Sour Cream and Chives