Bacon Ranch Potato Salad
Ingredients:
2 lbs small red or Yukon Gold potatoes (cut into bite-sized pieces)
6 slices bacon (cooked and crumbled)
1/2 cup ranch dressing
1/2 cup mayonnaise
1 teaspoon Dijon mustard (optional, for a tangy kick)
1/4 cup chopped fresh chives or green onions
1/4 cup chopped fresh parsley (optional)
1 teaspoon garlic powder
Salt and pepper to taste
Optional garnish: shredded cheddar cheese or additional bacon crumbles
Instructions:
Cook the potatoes:
Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
Bring to a boil, reduce heat to a simmer, and cook for 10–15 minutes, or until the potatoes are fork-tender.
Drain and let the potatoes cool slightly.
Cook the bacon:
While the potatoes cook, fry the bacon in a skillet until crispy. Drain on a paper towel-lined plate, then crumble into small pieces.
Make the dressing:
In a large mixing bowl, whisk together ranch dressing, mayonnaise, Dijon mustard (if using), garlic powder, salt, and pepper. Adjust seasoning to taste.
Combine the salad:
Add the warm, cooked potatoes to the bowl with the dressing. Toss gently to coat.
Fold in crumbled bacon, chives or green onions, and parsley. If desired, sprinkle with shredded cheddar cheese for extra flavor.
Chill and serve:
Cover and refrigerate for at least 1 hour to allow the flavors to meld. Serve cold or at room temperature.