CHEDDAR BACON RANCH POTATO SALAD
Such an easy flavorful potato salad recipe! Just cook potatoes in boiling water, drain and toss with ranch, cheese and green onions. A new summertime staple!
Provided by Jaclyn
Categories Side Dish
Time 45m
Number Of Ingredients 6
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).
Nutrition Facts : Calories 373 kcal, Carbohydrate 26 g, Protein 5 g, Fat 25 g, SaturatedFat 8 g, Cholesterol 38 mg, Sodium 533 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CHEDDAR AND BACON POTATO SALAD RECIPE - (4.3/5)
Provided by á-48383
Number Of Ingredients 10
Steps:
- 1. Boil potatoes until perfectly tender. Drain and allow to cool to warm-- they shouldn't be hot enough to melt the cheese. 2. Peel (if desired-- I like to leave the peel on) and cube potatoes and place in a large serving bowl. Sprinkle with seasoning salt. Mix gently. 3. In a separate bowl whisk together the sour cream, pepper, mayo, garlic salt, and mustard. 4. Add bacon, onion, and cheese to the potatoes. Mix gently. Stir in the dressing mixture. 5. Cover and refrigerate this 4th of July picnic recipe at least 3 hours before serving.
CHEESY POTATO SALAD
This is a different type of potato salad, made with Cheddar cheese, bacon, green onions and sour cream, It's not your grandma's potato salad!
Provided by KENNEDY5976
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
- In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.
Nutrition Facts : Calories 496.9 calories, Carbohydrate 46.5 g, Cholesterol 48.8 mg, Fat 30.7 g, Fiber 3.6 g, Protein 11.1 g, SaturatedFat 12.2 g, Sodium 313.7 mg, Sugar 10.8 g
KRISTEN'S BACON RANCH POTATO SALAD
This is the easiest recipe because it can be altered in so many ways. Add a little taco seasoning to spice it up -- or you can add other veggies for texture.
Provided by KristenB
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 2h35m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 484.2 calories, Carbohydrate 27.1 g, Cholesterol 83.1 mg, Fat 32.5 g, Fiber 3.4 g, Protein 21.8 g, SaturatedFat 16.8 g, Sodium 1101.2 mg, Sugar 2.7 g
BACON CHEDDAR RANCH POTATO SALAD
This is everyone in my house's favorite summertime salad. It's just as good if you use your favorite pasta instead of potatoes. :) Cooking time includes chilling.
Provided by StaciJane
Categories Potato
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil the potatoes until tender and rinse under cold water. Mix the mayo, ranch dressing mix and mustard until blended. Combine the remaining ingredients and chill.
Nutrition Facts : Calories 467.7, Fat 29.3, SaturatedFat 10.9, Cholesterol 190.7, Sodium 634.8, Carbohydrate 35, Fiber 3, Sugar 4.9, Protein 17.1
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- Place potatoes in a large pot with enough cool water to cover by 1 to 2 inches. Add 1 teaspoon salt and bring to a boil over medium-high heat. Reduce heat and simmer for 8-12 minutes (depending on how large of a cut you're using), until potatoes are fork tender, but not falling apart. Drain well and cool to just slightly warm or room temperature. (You don't want to melt the cheese when you assemble the salad.)
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- Add the potatoes to the dressing, gently tossing to coat. (Don't worry if the salad looks a little "saucy" at this point; it thickens as it chills.) Fold in cheddar and season to taste with additional salt and pepper.
- Cover and refrigerate until well-chilled, at least 2 hours. Serve, garnished with remaining bacon, additional sliced scallions, and cheddar.
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