Easy No-Peel Loaded Potato Salad

 

by Kara Kimbrough 

2 pounds new red potatoes, cut into bite-size pieces
16 ounce container sour cream
1-ounce package ranch dressing mix
6-8 slices cooked bacon, crumbled, or cup of Bacon or other bacon bits; reserve 1/2 cup
1-1/2 cups shredded Cheddar cheese
+2 bunches green onions, thinly sliced
  

Thoroughly scrub 2-4 pounds of new potatoes and cut off any growths or rough spots. Boil until tender, and with skins on, half and quarter the cooled potatoes and place in a large serving bowl.
   

Combine sour cream and ranch dressing mix in a small bowl until well-blended. Add sour cream mixture, bacon, Cheddar cheese, and green onions to the cooled potatoes and stir until well blended, being careful not to break up the potatoes. Cover and refrigerate for about 2 hours before serving. Sprinkle with more bacon bits.

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