For this recipe we’re ditching the old and bringing in the new! We’re swapping mayo for zesty ranch dressing and tossing in a healthy handful of cheddar and bacon—a winning combination that you’ll be hard pressed to find someone who doesn’t like.

Plus, the most “difficult” part of this recipe (that’s really not difficult at all) is prepping the potatoes. Once you’ve got those cooked all it takes is a bit of elbow grease to mix the rest of the ingredients together. After that you’ll have a potato salad sure to rival any you’ve had before—and one that just might be your new favorite!

 

Ingredients:

2 lbs petite red potatoes, diced into bite size chunks (about 1-inch)

2/3 cup Ranch Dressing

1 cup shredded cheddar cheese (I used medium)

6 slices bacon, cooked and crumbled (about 1/2 cup)

1/3 cup chopped green onions

Salt and pepper (optional)

 

Directions:

Add potatoes to a pot. Add enough water to cover potatoes by about 2-inches. Bring to a boil over medium-high heat then reduce heat to medium and allow to boil until potatoes are fully tender, about 10 minutes. Carefully pour potatoes into a colander to drain. Set aside to cool (to speed cool them run them under cold water until cool).

Pour cooled potatoes into a large mixing bowl. Add in ranch, cheddar, bacon and green onions (you can set aside a few tablespoons of the bacon and green onions for garnish if desired). Toss to coat, season with salt and pepper to taste. Serve or cover and chill up to 1 day.

 

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Quick tip: If you’re in a hurry you can speed cool the potatoes by running them under cold water after they’re done cooking.

Big thanks to Cooking Classy for this delicious recipe!