Ranch Potato Salad


  • 3 pounds of red potatoes, well-scrubbed and diced
  • 8 ounces sour cream
  • ½ cup mayonnaise
  • 1 package Hidden Valley Ranch seasoning/dressing mix
  • 1 ½ cups cheddar cheese
  • 1 pound bacon, cooked and crumbled
  • 3 green onion thinly sliced

Cook potatoes in a large pan of water until tender but still somewhat firm. Drain and cool.

In a bowl, mix together sour cream, mayo and ranch dressing mix.

Mix together potatoes, ranch dressing mix, cheddar, onions and bacon.  Refrigerate for at least 2 hours before serving. 

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