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September 13, 2012 – 5:11 pm | 165 views

WREATHS! Oh boy do I love wreaths!  And, just look at this one!  It’s so easy and fun and SPOOKY – how could you not want one all for yourself?

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Bacon Ranch Potato Salad

Submitted by on September 3, 2012 – 11:00 am2 Comments | 841 views

This is not your run of the mill mayo and mustard potato salad.  Creamy ranch, bacon pieces and green onions merge together over tender potatoes creating a melt in your mouth dish.

Bacon Ranch Potato Salad is so easy and delicious, it’s sure to become a favorite.  I dare you to bring it to a potluck or gathering – see how many people ask you for the recipe or beg you to bring it to the next event too.

This pairs perfectly with anything BBQ, especially some ribs or chicken breast.

Ingredients

1  packet  Dry Ranch Dressing Mix (1 oz)
1/2 cup Mayonnaise
3 lbs small red potatoes, peeled and cubed
4 -5 slices bacon
1 bunch green onion, chopped

Directions

Fry bacon, crisp.  Set aside and let cool.

Boil potatoes until just tender.  It’ll take about 15 minutes.  You want to be able to put a fork in them, but don’t want them to crumble.

Drain potatoes.  Set aside.

In large bowl mix together mayonnaise, ranch mix and green onion.  Crumble bacon in to mix and stir. Add potatoes and toss until covered.

Refrigerate for at least 1-2 hours before serving.

Here’s the printable version of the recipe, so you can add it to your cookbook.

Bacon Ranch Potato Salad
Prep time: 
Cook time: 
Total time: 

Serves: 4-6
 

Ingredients
  • 1 packet Dry Ranch Dressing Mix (1 oz)
  • ½ cup Mayonnaise
  • 3 lbs small red potatoes, peeled and cubed
  • 4 -5 slices bacon
  • 1 bunch green onion, chopped

Instructions
  1. Fry bacon, crisp. Set aside and let cool.
  2. Boil potatoes until just tender. It’ll take about 15 minutes. You want to be able to put a fork in them, but don’t want them to crumble.
  3. Drain potatoes. Set aside.
  4. In large bowl mix together mayonnaise, ranch mix and green onion. Crumble bacon in to mix and stir. Add potatoes and toss until covered.
  5. Refrigerate for at least 1-2 hours before serving.

Linked at: Menu Plan Monday

 

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