Kristens Bacon Ranch Potato Salad Recipe 445 Food

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.

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.

KRISTEN'S BACON RANCH POTATO SALAD RECIPE - (4.4/5)

Steps:

• 1.) 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. 2.) 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.

KITTENCAL'S RANCH POTATO SALAD OR MACARONI SALAD

Steps:

• In a large bowl, combine the cooked cubed potatoes or cooked pasta with peas. celery, green onions, cheddar cheese and chopped eggs; toss to combine.
• In a small bowl, combine relish, mayo, ranch salad dressing and mustard and garlic powder (if using) mix well then add to macaroni mixture; toss to coat then season with salt and pepper.
• Add in chopped yum yum pickles if using; mix to combine.
• Season with more salt and black pepper to taste.
• Cover and refrigerate for 3 or more hours to blend flavors (the longer chilling time the better!).
• Delicious!

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.