Ingredients:
- 5 pounds red potatoes,
- 1 (1 ounce) package of ranch dressing mix
- 2 cups mayonnaise
- ¾ cup chopped green onion
- 1 pound bacon slices
Instructions:
Boil the potatoes: Bring a large pot of salted water to a boil. Add the whole potatoes and cook until tender, about 15-20 minutes. Drain the potatoes and run them under cold water to stop the cooking process. Let them cool completely before chopping. You can chop them into 1-inch cubes.
Make the dressing:
While the potatoes are cooling, whisk together the ranch dressing mix, mayonnaise, and green onion in a small bowl. Cover and refrigerate the dressing for at least 2 hours to allow the flavours to meld.
Cook the bacon:
Microwave the bacon slices on a paper towel-lined plate for 15 minutes or until crisp, depending on the power of your microwave. Alternatively, you can cook the bacon in a skillet over medium heat until crispy. Drain and let the bacon cool before crumbling it.
Assemble the salad:
In a large bowl, combine the chilled potatoes, dressing, and crumbled bacon. Stir gently to coat everything evenly. Season with salt and pepper to taste (optional, since the ranch dressing and bacon already have some saltiness).
Chill and serve:
Refrigerate the potato salad for at least 1 hour before serving. This allows the flavours to develop further and for the potatoes to become nice and cold.
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Tips:
- For a richer flavor, you can use sour cream instead of mayonnaise in the dressing.
- If you don’t have a ranch dressing mix, you can make your own by combining dried herbs like dill, chives, garlic powder, onion powder, and paprika.
- Add other chopped vegetables to the salad, such as celery, bell peppers, or jalapenos for a bit of a kick.
- Leftovers can be stored in the refrigerator for up to 3 days.
