Loaded Ranch Potato Salad

A creamy salad made with pantry staples the whole family will love

Course: Main Course, Salad, Side Dish

Cuisine: American, Western

Diet: Gluten Free

Prep Time: 8

Cook Time: 15

Servings:

Calories: 409kcal

Add potatoes in a saucepan, cover with salted water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender.
In the meantime, mix together the ranch dressing, sour cream and mayonnaise and set aside.
Immediately drain potatoes and rinse under cold water and transfer into a bowl.
Roughly cut potatoes into large chunks and mix in the bacon, cheese and green onions, followed by the salad dressing.
Refrigerate for a couple of hours, until chilled, before serving.

Don't over-boil the potatoes. Otherwise, they end up waterlogged and fall apart.
Cook the potatoes in salted water for a little bit of flavor.
Drain potatoes well otherwise excess water will dilute the dressing and make it less tasty.
Add heat - If you love spicy food, add a bit of crushed red pepper or diced jalapenos to the salad.
Add other meats - feel free to add in some shredded cooked chicken or ham.
Storage - keep in airtight container inside the fridge for up to 4 days.