Welcome to Spring, friends! In honor of today’s gorgeous sunshine (today’s high is 83 here!) I am sharing a delicious summery potato salad. I’m not normally a huge potato salad kinda girl, but add bacon, ranch and cheese to anything and I am so in, haha! I got this recipe from my mom a couple of years ago and I’ve made it frequently ever since!
Loaded Baked Potato Salad
2 lbs of red potatoes, cut in bite-size pieces
1 (16 oz) carton of sour cream
1 (1 oz) envelope of Ranch dressing mix
1 ¼ cups cooked bacon, crumbled
1 ½ cups shredded cheddar cheese
1. Place potatoes in large pot and cover with water. Bring to boil, then reduce to med-low setting, cover, simmer until tender (about 20 minutes). Drain and run under cold water to cool potatoes.
2. Combine sour cream and ranch mix until blended. Put potatoes, bacon, and cheese in large bowl. Stir in dressing until well-coated. Garnish with a sprinkle of shredded cheese. Refrigerate for 2 hours. Then serve!
In other news, several people have emailed me letting me know that WordPress won’t allow them to comment on my blog. I contacted support so hopefully I will have an answer soon. Until then, thank you so much for hanging with me! You guys are the best! 🙂