Bacon Ranch Sour Cream Potato Salad Recipe 445

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.

BACON RANCH POTATO SALAD

Steps:

• Bring a large pot of water to boil over high heat add the potatoes and reduce the heat to medium high and boil for 12-15 minutes or until fork tender. Drain and rinse under cold water.
• In a small bowl whisk together the sour cream and ranch packet until blended. In a large bowl, add potatoes, bacon, cheddar cheese and green onions. Stir in the sour cream ranch mixture until blended and coated well. Refrigerate for 2 hours before serving.

BACON RANCH SOUR CREAM POTATO SALAD RECIPE - (4.4/5)

Steps:

• Place the potatoes and garlic in a pot of cold water. Bring to a boil over medium-high heat. Boil for 10 to 15 minutes or until the potatoes are just done (test them by piercing a chunk with a bamboo skewer). Drain the potatoes, rinse with cold water to cool, and drain again. Refrigerate the potatoes until completely chilled. Combine the sour cream, mayonnaise and Ranch mix. Toss the chilled potatoes with 2 tablespoons of sour cream mixture at a time, until potatoes are just coated. Fold in the chives and bacon, then season with salt & pepper to taste. Chill until ready to serve, adding additional dressing to taste as needed just before serving.

BACON RANCH POTATO SALAD RECIPE - (4.4/5)

Steps:

• Wash and cut potatoes into about 1-inch chunks. Place the potatoes in a large pot with just enough water to cover them. Add enough salt to make the water taste like ocean water. Place over medium high heat. Bring to a boil and reduce the heat to a simmer. Cook about 15 minutes, or until the potatoes are tender when pierced with a knife, but not mushy. Meanwhile, make the dressing by combining the mayo, sour cream, and ranch dressing mix. Once the potatoes are cooked through, drain them well. If you like your potato salad cold, spread the potatoes on a baking sheet and chill them in the refrigerator. (If you find that you may have cooked them too long, this also helps firm them up so when you toss them with the dressing, they won't all fall apart.) Combine the potatoes, dressing, green onions, and bacon in a large bowl and toss to coat. Serve immediately or refrigerate until served.

POTATO SALAD WITH BACON

Steps:

• Cut potatoes into 1/2-in. cubes; place in a large Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature., Cut eggs in half; chop egg whites and set aside. In a small bowl, mash egg yolks. Stir in the sour cream, mayonnaise, salt, mustard, garlic powder and pepper; set aside. , In a large bowl, combine the potatoes, bacon, egg whites, celery, onions and Italian dressing. Fold in mayonnaise mixture. Cover and refrigerate for at least 2 hours before serving.

BACON POTATO SALAD WITH RANCH AND SOUR CREAM

Steps:

• Mix potatoes, mayonnaise, sour cream, bacon, green onions, eggs, celery, and dressing mix. Add equal parts of more mayo and sour cream if not moist enough. Put in bowl, chill. Top with bleu cheese and black olives. (They can be optional).
• This recipe also makes a great chicken or turkey salad, substitute the potatoes with the meat, and add some chopped pecans or almonds.

AWESOME BACON RANCH POTATO SALAD

Steps:

• Cook potatoes and drain.
• Add sour cream, mayonnaise, bacon bits, and ranch dressing mix.
• Salt and pepper as desired.
• This is great served warm or cold! Enjoy!