Cheddar And Bacon Potato Salad Food

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 AND CHEDDAR POTATO SALAD

Steps:

• In a 4-quart saucepan, cover potatoes with water and bring to a boil over high heat. Reduce heat to low and simmer uncovered 10 minutes or until potatoes are tender; drain and cool slightly.
• While potatoes are cooking, combine remaining ingredients in a large bowl. Add potatoes and toss to coat. Season, if desired, with salt and ground black pepper.

BACON CHEDDAR RANCH POTATO SALAD

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.