Bacon, Ranch Potato Salad
Author: Vixen's Kitchen
Cuisine: American
Serves: 8-10
- 3 pounds red potatoes, scrubbed well and cut into bite size pieces
- 1 (16 oz) container, sour cream
- 1 packet, ranch dip mix (I use either Simply Organic Ranch Dip Mix or Hidden Valley Ranch Dip)
- ½ pound bacon, diced
- 8 hard boiled eggs, chopped (Click HERE for eggs that peel effortlessly)
- 3 ribs of celery, diced
- ½ small red onion, diced
- ⅓ cup parsley, chopped
- Salt and pepper to taste
- In a medium size bowl combine the sour cream and ranch mix. Stir until completely incorporated. Cover and chill in the refrigerator.
- In a large pot, boil potatoes until fork tender. Strain the potatoes, and set aside to cool.
- In a large sauté pan, cook bacon until crisp. Place on a paper towel lined plate, and set aside.
- In a large bowl, combine the potatoes, ranch dip, bacon, eggs, celery, onion and parsley. Stir well, and season with salt and pepper.
- Cover and chill in the fridge for one hour or more, for the flavors to meld. Enjoy!!
Recipe by Vixen's Kitchen at https://www.vixenskitchen.com/bacon-ranch-potato-salad/
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