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.