Bacon And Ranch Potato Salad Food

BACON & RANCH POTATO SALAD

Steps:

• 1. When potatoes are finished boiling, drain and let cool. Then begin adding the rest of the ingredients saving the bacon for last. I do this to keep the bacon crisp. Another tip I would give is using pre cooked bacon from the grocery store. 30 seconds in the microwave and you have a nice crisp bacon.

BACON-RANCH POTATO SALAD

Steps:

• Mix 2/3 cup mayonnaise, 1/4 cup buttermilk, 2 tablespoons cider vinegar, 1 minced garlic clove, 1/2 cup chopped celery, 2 chopped scallions, 1 teaspoon sugar, and salt and pepper. Toss with 2 pounds boiled cubed red potatoes. Top with 6 slices cooked bacon, crumbled.

CHEDDAR BACON RANCH POTATO SALAD

Steps:

• Chop potatoes into 1/4 inch pieces.
• Dump potato pieces into a large pot.
• Pour cold water over potatoes until water is an inch higher than the potatoes.
• Add 1 tsp of salt to the water.
• Bring the water and potatoes to a boil.
• Boil the potatoes until tender.
• Pour the potatoes into a colander to drain.
• Set the potatoes aside to cool.
• Dump the mayo and ranch dressing into a large mixing bowl.
• Add the salt, pepper, garlic powder and onion powder to the bowl.
• Stir until all of the ingredients are fully combined.
• Once the potatoes are just slightly warm, add them to the bowl with the dressing.
• Stir until all of the potatoes are coated with dressing.
• Add the green onions, crumbled bacon and shredded cheddar cheese to the bowl.
• Stir until all of the ingredients are fully combined.
• Place the bowl in the refrigerator and leave the potato salad to chill for 2 hours.
• Serve and enjoy!

QUICK BACON POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain., In a large bowl, combine the potatoes, onion, bacon and parsley. In a small bowl, combine the remaining ingredients. Pour over potato mixture; toss to coat. Refrigerate for 1 hour or until chilled.

RANCH POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 20-25 minutes., In a large bowl, combine the remaining ingredients (dressing will be thick). Drain potatoes and cut into cubes; add to the dressing and gently toss to coat. Cover and refrigerate for 2 hours or until chilled. Refrigerate leftovers.

EASY RANCH POTATO SALAD

Steps:

• Combine dressing mix with mayonnaise and water.
• You may also use the bottled Ranch dressing.
• in place of the Ranch mix, mayo,& water.
• Add potatoes, celery, bacon, and onions.
• Toss to coat.
• Chill.

MIRACLE WHIP RANCH POTATO SALAD WITH BACON

Steps:

• Mix dressings and seasonings in large bowl.
• Add remaining ingredients; mix lightly.

BACON RANCH POTATO SALAD

Steps:

• Bring a large pot of water to boil over high heat add the potatoes and reduce the heat to medium high and boil for 12-15 minutes or until fork tender. Drain and rinse under cold water.
• In a small bowl whisk together the sour cream and ranch packet until blended. In a large bowl, add potatoes, bacon, cheddar cheese and green onions. Stir in the sour cream ranch mixture until blended and coated well. Refrigerate for 2 hours before serving.

KRISTEN'S BACON RANCH POTATO SALAD

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain, then run under cold water until cool.
• Combine the sour cream and ranch dressing mix in a small bowl until well-blended. Transfer the potatoes, bacon, Cheddar cheese, and green onions to a large bowl. Stir in the sour cream mixture until well-coated. Cover and refrigerate for about 2 hours before serving.

CHEDDAR BACON RANCH POTATO SALAD

Steps:

• Cook potatoes in boiling water: Add potatoes to a pot. Add enough water to cover potatoes by about 2-inches. Bring to a boil over medium-high heat then reduce heat to medium and allow to boil until potatoes are fully tender, about 10 minutes.
• Drain potatoes: Carefully pour potatoes into a colander to drain. Set aside to cool (to speed cool them run them under cold water until cool).
• Toss potatoes with dressing, and mix-ins: Pour cooled potatoes into a large mixing bowl. Add in ranch, cheddar, bacon and green onions, toss to coat.
• Season as desired: season with salt and pepper to taste. Serve or cover and chill up to 1 day (if you like the bacon crispy wait to add it until ready to serve).

BACON RANCH PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
• In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place rotini, bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

BACON AND RANCH POTATO SALAD

Steps:

• Put the potatoes in a large pot and cover with salted water. Bring to a boil, reduce the heat to a simmer, cover and cook until fork-tender, 15 to 20 minutes. Drain and let cool completely. Slice the potatoes into bite-size pieces.
• In a large bowl, combine the mayonnaise, buttermilk, Parmesan, chives, parsley, garlic powder, onion powder and pepper and mix until well blended. Taste and season with salt if needed.
• Add the potatoes to the bowl along with most of the bacon and scallions (reserve some of the bacon and scallions for a garnish) and gently mix. Transfer to a serving bowl or cover with plastic and refrigerate until ready to serve. Garnish with the reserved bacon and scallions before serving.

BACON RANCH POTATO SALAD

Steps:

• Quarter and chop potatoes. Rinse thoroughly and place in a large pot. Add enough water to cover, 1/2 of the salt and bring to a boil, cooking until tender. Drain thouroughly.
• Meanwhile, in a small bowl, mix mayonaise, ranch dressing, bacon, chives and remaining salt and the pepper. Set aside.
• In a large bowl, place potatoes, eggs, and pickles. Add dressing mixture and gently mix until potatoes are coated and ingredients are well mixed. Chill or enjoy warm.