Bacon-Ranch Potato Salad
Ingredients
- 2 lb. baby red potatoes halved (or quartered if large)
- 6 slices bacon
- 16 oz. tub sour cream
- Juice of 2 lemons
- 1/2 package ranch seasoning
- kosher salt
- 1 c. shredded Cheddar
- 1/2 c. freshly chopped chives
Instructions
- In a large pot of boiling water, cook potatoes until fork tender, about 15.
- Drain and rinse under cold water, then 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.