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Prep Time10 minutes
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Cook Time25 minutes
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Serv SizeYield 6-8 servings
Delicious potato salad with a tender medley of potatoes, ranch seasoning, red onions, bacon, sharp cheddar and herbs.
Ingredients
Directions
This potato salad brings together everything you want in a crowd‑pleasing side dish: tender baby potatoes, smoky bacon, sharp cheddar, and a cool, creamy dressing with just the right hint of ranch and dill. The mix of red, gold, and purple potatoes adds color and personality, making the bowl as eye‑catching as it is delicious.
Cook 5 pieces of bacon, chop and set aside.
Wash and boil 2 pounds of potatoes until tender (no need to peel), then let them cool completely. I like using a medley of baby potatoes—red, gold, and purple—for their color and naturally buttery flavor.
Mix the dressing by combining 1/2 cup sour cream, 1/2 cup mayonnaise, 1 1/2 teaspoons ranch seasoning, 1/4 teaspoon garlic powder, 1/2 teaspoon dry dill weed, 1 teaspoon lemon juice, and pepper to taste in a small bowl. Stir until smooth and fully blended.
Cut the cooled potatoes into chunks and place them in a large bowl. Add 1/2 cup of finely diced red onion and gently toss to combine.
Add the chopped bacon and 3/4 cup of shredded sharp cheddar cheese, then gently fold everything together.
Pour the dressing over the potato mixture and stir gently until everything is evenly coated. Refrigerate until chilled, then serve with a garnish of fresh parsley.
Enjoy!
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Conclusion
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