Sunday, June 10, 2012

Bacon Ranch Potato Salad

I have already made this recipe from Plain Chicken several times since Steph posted it. I make it a little different than she does in that I serve it cold and I don't mix the dressing in with the potatoes. Instead, I serve the dressing on top.

No matter how you make it, this is a great and very easy-to-make potato salad. It is perfect for a family get-together or cookout.

Makes: 10 servings
Prep time: 10 minutes
Cook time: 1 hour 10 minutes
Printable Recipe


  • A total of 2 1/2 pounds small red and yellow potatoes, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 8 bacon slices
  • 4 green onions, chopped
  • 3/4 cup bottled Ranch dressing

1. Preheat oven to 425°.

2. Place the potatoes in a large bowl. Sprinkle with the oil, salt, and pepper and toss to coat well. Spread out on baking sheets and bake for 30-45 minutes until browned on the edges. How long you need to cook them depends on large or small you cut your potatoes. Remove and let cool.

3. Meanwhile, cook the bacon. Let cool.

4. In a small bowl, combine the green onions, bacon, and dressing.

5. Serve potatoes topped with a large dollop of the dressing.

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