Bacon Ranch Potato Salad | Potato Salad Recipe | Side Dish| Holiday Dish | Cooking Show Cooking tips

ranch dressing

🥗Healthier: Greek yogurt

💰Cheaper: mayonnaise

Greek yogurt reduces calories while maintaining creaminess

Fill a pot with cold water and add the boiled eggs, ensuring they are covered.

Bring the water to a boil and cook the eggs for 12-15 minutes.

Remove the eggs and place them in cold water to cool before peeling.

Peel the red potatoes and cut them into medium-sized cubes.

Place the cubed potatoes in a bowl of water to prevent browning.

Fry about 7 slices of bacon in a non-stick skillet until crispy, then drain on paper towels.

Crumble the cooked bacon into small pieces.

In a large bowl, combine the cubed potatoes, crumbled bacon, chopped green onions, and chopped boiled eggs.

In a separate bowl, mix the sour cream, ranch dressing, Dijon mustard, and salt until smooth.

Pour the dressing mixture over the potato mixture and gently stir to combine.

Fold in the shredded cheddar cheese.

Adjust seasoning with additional salt if needed.

Cover and refrigerate for at least 1 hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens