Cheddar Bacon Ranch Potato Salad Food

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!

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.

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).

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.

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.

CHEDDAR BACON RANCH POTATO SALAD

Steps:

• Cut potatoes into bite sized chunks. Place in a pot of cold water. Bring pot to a boil and throw in a palmful of salt. Let the potatoes boil until cooked through (they should be easily pierced) about 10 minutes.
• Drain potatoes and toss with vinegar. Let cool.
• Toss bacon, cheese and green onions with potatoes.
• Mix ranch and sour cream together and pour over potatoes, stir to coat.
• Chill for at least a couple of hours

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.

LOADED BACON, CHEDDAR, AND RANCH POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 13X9-inch baking pan with cooking spray or butter.
• Combine hash browns, sour cream, bacon, ranch mix, and 1 cup Cheddar cheese in a large bowl; stir until well mixed. Spread into baking pan; cover with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove foil; sprinkle remaining Cheddar cheese evenly across potatoes. Bake until cheese is bubble and lightly browned around the edges, about 15 minutes.

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.