Bacon Cheddar Ranch Potato Salad
At your next barbecue why not whip up a batch of bacon cheddar ranch potato salad? Homemade buttermilk ranch dresses roasted baby potatoes and tossed with crispy Applewood smoked bacon, sliced green onions and extra sharp cheddar cheese.
3 pounds baby redskin potatoes washed and towel dried olive oil kosher salt 4 slices thick-cut applewood smoked bacon cooked and crumbled plus 1 tablespoon bacon fat reserved 3 green onions sliced 1/2 cup buttermilk ranch dressing more or less to taste 3/4 cup extra sharp cheddar cheese freshly grated
Preheat your oven to 400° and place the potatoes onto a rimmed metal sheet pan. Drizzle with olive oil, season with 3/4 teaspoon of kosher salt. Roast for 30 minutes or until fork tender. Allow the potatoes to cool completely before assembling the potato salad.
Meanwhile, cook the bacon until crispy. Drain on paper towels and chop.
Place the potatoes into a large bowl, cut larger potatoes in half if large. Add in the reserved bacon fat and toss to coat.
Next add in the chopped bacon, green onions, cheddar and ranch. Toss until even coated.
Serve immediately at room temperature or chill until ready to serve.
Serving: 1 serving | Calories: 332 kcal | Carbohydrates: 26 g | Protein: 7 g | Fat: 23 g | Saturated Fat: 7 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 20 mg | Sodium: 425 mg | Potassium: 657 mg | Fiber: 3 g | Sugar: 2 g | Vitamin A: 327 IU | Vitamin C: 29 mg | Calcium: 114 mg | Iron: 1 mg