Cracked Out Potato Salad
Potato salad so good it's as addictive as crack. Bacon, potato, cheese, sour cream, I mean what's not to love?
Ingredients
- 4-5 large russett potatoes
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 tbsp Ranch seasoning
- ½ cup shredded cheddar cheese, reserve some for garnish
- 6 strips cooked and crumbled bacon, reserve some for garnish
- 4 stalks sliced green onion, white and green parts separated
- salt & freshly cracked black pepper
Instructions
- Cook bacon till crisp. Crumble and set aside.
- Rinse potatoes and place them in a large saucepan. Cover with water.
- Cover pan and bring water to a boil over medium high heat.
- Cook for 30-45 minutes or until potatoes are fork tender.
- Remove potatoes and allow them to cool to room temperature.
- Once potatoes are cool enough to handle peel and cut them into ½ inch thick slices.
- Place sliced potatoes in a large mixing bowl and add sour cream, mayo, Ranch seasoning, shredded cheddar cheese, crumbled bacon and the white parts of the onions.
- Stir to combine.
- Taste and season with salt and freshly cracked black pepper.
- Refrigerate for 2 hours to allow flavors to combine.
- Garnish with reserved shredded cheese, crumbled bacon and the green tops of the onions to serve.