I am not a fan of potato salad. I know people love it. I even have a friend that eats potato salad sandwiches (he mean’t to do it)! I just don’t like the cold mayonnaise and mustard covered potatoes. All that being said, I loved this potato salad. It uses Ranch dressing instead of of mayonnaise and has crispy bacon tossed in. It reminded me of crack potatoes – all it needed was cheddar cheese. I served this warm with the BBQ Chicken from yesterday’s post. It was absolutely delicious!! I plan on making it again this weekend for Memorial Day.
- 2 1/2 pounds small red potatoes, cut into wedges
- 2 Tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp pepper
- 8 cooked bacon slices, chopped
- 4 green onions, chopped
- 3/4 cup bottled Ranch dressing
Preheat oven to 425°.
Toss together potatoes, oil, salt and pepper; arrange in a 15- x 10-inch jelly-roll pan. Bake 45 minutes. Cool 10 minutes.
Toss together bacon, green onions, Ranch dressing, and potatoes. Serve warm.