Ingredients

The following ingredients have 7 Servings
  • 3 pounds baby redskin potatoes (washed and towel dried)
  • olive oil
  • kosher salt
  • 4 slices thick-cut applewood smoked bacon (cooked and crumbled plus)
  • 1 tablespoon bacon fat (reserved)
  • 3 green onions (sliced)
  • 1/2 cup buttermilk ranch dressing (more or less to taste)
  • 3/4 cup extra sharp cheddar cheese (freshly grated)

Instruction

  • Preheat your oven to 400° and place the potatoes onto a rimmed metal sheet pan. Drizzle with olive oil, season with 3/4 teaspoon of kosher salt.
  • Roast for 30 minutes or until fork tender. Allow the potatoes to cool completely before assembling the potato salad.
  • Meanwhile, cook the bacon until crispy. Drain on paper towels and chop.
  • Place the potatoes into a large bowl, cut larger potatoes in half if large. Add in the reserved bacon fat and toss to coat.
  • Next add in the chopped bacon, green onions, cheddar and ranch. Toss until even coated.
  • Serve immediately at room temperature or chill until ready to serve.