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Ranch + bacon + cheddar = an unbeatable combination. Consider this your new go-to summer side.
- 2 lb.
baby red potatoes, halved (or quartered, if large)
-
Kosher salt
- 1 c.
sour cream (8 oz.)
- 2 tbsp.
mayonnaise
- 1 tbsp.
fresh lemon juice
- 1 tbsp.
- 9
slices cooked bacon
- 1 1/2 c.
shredded cheddar (4.5 oz.)
- 1/4 c.
plus 2 tbsp. freshly chopped chives
Directions
-
- Step 1In large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are knife-tender, 8 to 10 minutes. Drain and let cool slightly.
- Step 2In bottom of large bowl, stir together sour cream, mayonnaise, lemon juice, and ranch seasoning. Add cooled potatoes to dressing, season with salt, and toss to combine.
- Step 3Crumble 6 slices of bacon into potato salad and fold in 1 cup of the cheddar and ¼ cup of the chives. Refrigerate at least 1 hour before serving.
- Step 4Serve with remaining 3 slices of bacon crumbled over top, and garnished with the remaining ½ cup of the cheddar, and the remaining 2 tablespoons of chives.
