Bacon-Ranch Potato Salad

Bacon and ranch make everything better.


2 lb. baby red potatoes, halved or quartered if large
6 slices bacon
1 (16-oz.) tub sour cream
Juice of 2 lemons
1/2 package ranch seasoning
kosher salt
1 c. shredded Cheddar
1/2 c. Chopped chives


In a large pot of boiling water, cook potatoes until fork tender, about 15 minutes. Drain and rinse under cold water. Transfer to a large bowl.
Meanwhile, in a large skillet over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate to drain, then crumble.
In a small bowl, stir together sour cream, lemon juice, and ranch seasoning. Adjust seasoning if necessary.
Add sour cream mixture to potatoes and toss until combined. Add cheddar, chives, and bacon and toss until combined. Refrigerate at least 1 hour before serving.

READY IN: 30mins SERVES: 6

8 Yukon Gold potatoes, cubed (half peeled or half with skin)
2 teaspoons salt
6 slices bacon, diced & crisp cooked
6 green onions
2 cups cheddar cheese, shredded
16 ounces sour cream
1⁄4 teaspoon pepper
1 cup Miracle Whip or 1 cup mayonnaise

Cube and boil potatoes with salt (about 15 minutes)
Crumble bacon and slice onions (including tops).
Combine sour cream, pepper and Miracle Whip.
Add to potatoes.
Add bacon, onions and cheese (reserve some of each for top).
Mix with potatoes.
Pour into baking dish.
Top with reserved cheese, onions, and bacon.
Bake 350 for 10-15 minutes (until cheese melts).