Barbeque season is among us and it seems like potato salad is always a great choice. I'm not a big fan of mustard-y potato salad, so this Ranch style is right up my alley. We mixed this one up as a side for our Mother's Day meal and it was a big hit all around.
It's a simple dish to make and is great served warm or cold. Red potatoes mixed with chopped green onions, crisp bacon, a few chives and Ranch dressing... it's a creamy addition to any meal.
Ranch Potato Salad
2 pounds small red potatoes, cooked
1/2 cup chopped green onions
1 cup Ranch salad dressing
6 strips bacon, cooked crisp and crumbled
salt & pepper
Cut slightly cooled potatoes into 1" cubes. In a large bowl, combine all ingredients. Serve warm or at room temperature.
Boil the potatoes until you can stab them easily with a fork, about 20 minutes depending on the size of the potatoes.
You can make the salad ahead of time and keep it in the refrigerator until it's time to eat. Take it out 15 or 20 minutes ahead of time to take a bit of the chill off.