Ingredients
- 3 pounds red potatoes halved or quartered
- 8 ounces sour cream
- 1/2 cup mayonnaise
- 1 ounce Ranch seasoning mix
- 1 1/2 cups shredded cheddar cheese
- 3 green onions sliced
- 6 slices bacon cooked and crumbled
Instructions
- Place the red potatoes in a large pot and cover them with water. Set the pot over high heat and bring the water to a boil. Reduce the heat to medium and let the potatoes simmer for about 15 minutes, or until they are tender when pierced with a fork. Drain the potatoes well and allow them to cool.
- In a large mixing bowl, combine the sour cream, mayonnaise, and Ranch seasoning mix. Stir the mixture until it is smooth and well blended.
- Add the cooled potatoes to the bowl with the ranch mixture. Sprinkle in the shredded cheddar cheese and sliced green onions.
- Stir everything together until the potatoes are evenly coated with the dressing and the cheese and onions are well distributed.
- Top the potato salad with the crumbled bacon, distributing it evenly over the surface. Cover the bowl with plastic wrap and refrigerate the potato salad for 1 hour before serving.
