Ingredients
The following ingredients have 8 Servings
- 6 red potatoes (cut into bite-sized pieces (2 pounds))
- 5 strips thick cut bacon (diced)
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 tablespoon yellow mustard
- 1 ounce packet ranch dressing mix
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/2 cup cheddar cheese (shredded)
- 3 tablespoons green onion (thinly sliced)
Instruction
- Bring a large pot of water to a boil. Add the potatoes and cook until fork tender, about 8 to 10 minutes. Drain and set aside.
- While the potatoes are cooked, cook the bacon in a large skillet over medium-high heat until crispy, about 8 minutes. Remove to a paper towel-lined plate to drain. Set aside.
- In a large mixing bowl whisk together the mayo, sour cream and mustard until combined and smooth. Add the ranch dressing mix, salt, pepper, onion powder, and paprika. Whisk to combine.
- Add the potatoes to the dressing and stir with a wooden spoon until the potatoes are evenly coated in the dressing.
- Add almost all of the cheese, bacon, and green onion to the potatoes. (Reserve a little of each to garnish the top of the salad.) Gently mix everything together.
- Transfer the potato salad to a serving bowl, and garnish with the reserved cheese, bacon, and green onion.
- Serve immediately (if you don't mind a warm potato salad) or cover with plastic wrap and refrigerate until ready to serve.