Ah, potato salad—a humble dish, yet so complex in its simplicity. This Creamy Cheddar Bacon Ranch Potato Salad is like a comforting hug from an old friend, with each bite bringing back nostalgic summer memories. Imagine the smoky crispness of bacon dancing with the sharp tang of cheddar; it’s a dish everyone will love, even your ever-picky aunt who claims she “doesn’t like anything new.
Steps
- Dice the red potatoes into 1-inch chunks and place them in a pot. Cover with water, bring to a boil over medium-high heat, then reduce to medium and cook for about 10 minutes or until tender.
- Drain the potatoes using a colander and let them cool down. For faster cooling, you can run cold water over them.
- In a large mixing bowl, combine the cooled potatoes with ranch dressing, crumbled bacon, shredded cheddar cheese, and sliced green onions. Mix everything together until the ingredients are well-coated.
- Taste the potato salad and add salt and pepper if necessary. You can serve it immediately or cover and refrigerate for up to 24 hours. If you prefer crispy bacon, add it just before serving.
- Optionally, set aside some bacon and green onions to garnish the salad before serving for added presentation.
Ingredients
- Red potatoes, diced into 1-inch chunks
- Bacon, cooked and crumbled
- 1 bottle of Hidden Valley Simply Ranch Dressing
- Green onions, sliced
- Shredded cheddar cheese
Nutritional Values
Calories: 2238 | Calories from Fat: 1350 | Fat: 150g | Saturated Fat: 48g | Cholesterol: 228mg | Sodium: 3198mg | Potassium: 4602mg | Carbohydrates: 156g | Fiber: 12g | Sugar: 12g | Protein: 30g | Vitamin A: 1590IU | Vitamin C: 89.4mg | Calcium: 978mg | Iron: 9mg
FAQ
- How long should I boil potatoes for making this potato salad?
- For this recipe, dice the red potatoes into 1-inch pieces and boil them for about 10 minutes. Start with a pot of cold water, add the potatoes, and bring it to a boil for perfectly tender potatoes.
- Can I use a different type of cheese in this potato salad?
- Yes, you can substitute with any shredded cheese you have available. However, sharper cheeses like cheddar are recommended to ensure the flavors aren’t overpowered by other ingredients.
- How can I keep the bacon crispy in the potato salad?
- To maintain the crispiness of the bacon, serve the salad immediately after preparation. If you prefer to prepare it in advance, add the bacon just before serving.
- Can I prepare this potato salad in advance?
- Yes, you can make the potato salad up to a day before serving. Store it in the refrigerator, but if you prefer crispy bacon, add it just before serving.
- What is a good garnish for this potato salad?
- To elevate the presentation, you can reserve some crumbled bacon and sliced green onions to sprinkle over the top as a garnish before serving.
Tips
- For the crispiest bacon, add it to the salad right before serving. The dressing can make the bacon lose its crunch if it sits too long.
- Consider setting aside a small portion of the crumbled bacon and sliced green onions to use as a garnish, adding a fresh touch to the dish.
- Customize the salad by experimenting with different types of cheese. While cheddar is a classic choice, using a sharp variety can enhance the flavor profile.
- After mixing all the ingredients, taste the potato salad and adjust the seasoning with salt and pepper as needed to suit your preference.
Equipment
- Large Pot – for boiling the potatoes.
- Colander – for draining the boiled potatoes.
- Large Mixing Bowl – to toss together the ingredients.
- Chef’s Knife – for chopping the potatoes and green onions.
- Cutting Board – for chopping ingredients.
