Loaded Ranch Potato Salad
Creamy golden potatoes dressed in a spicy brown mustard and ranch, sour cream dressing. Loaded with sharp cheddar cheese, green onions, and bacon, this delicious potato salad is a new twist on a classic summertime dish. Serve during holidays, summer parties, barbecues and family get-togethers.
Servings 10 people
Ingredients
- 48 ounces golden yellow potatoes
- 8 slices bacon
- 16 ounces sour cream (about 1 + 1/2 cups)
- 2 + 1/2 tablespoons French’s® Spicy Brown Mustard
- 1 ounce ranch seasoning mix
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1/3 cup fresh curly parsley, chopped
- 2 cups sharp cheddar cheese, grated
- 4 stalks green onions, diced
Instructions
- In a large pot, boil water on stove top. Peel potatoes then place in boiling pot of water and boil for 20-30 minutes.
- Meanwhile, cook 7 strips of bacon until crispy then place on paper towel to absorb grease.
- Chop green onions, parsley, and bacon; set aside.
- In a small bowl, mix sour cream, French’s® Spicy Brown Mustard, ranch seasoning powder, parsley, green onions, red pepper flakes, salt, and pepper.
- In a large bowl, slightly mash potatoes, leaving it chunky.
- Add sour cream mixture and mix well.
- Fold in cheddar cheese and chipped bacon.
- Flavors will become enhanced the longer it sits refrigerated.
Notes
If potato salad is dry, stir in a little milk or extra sour cream.
Flavors will become enhanced the longer it sits refrigerated.