RANCH POTATO SALAD

INGREDIENTS

•  2 pounds red potatoes, cut into 1-inch pieces
•  2 cups sour cream (plain or low-fat)
•  1 (1-ounce package) ranch dressing mix, dry ( Note 1).
• Freshly ground paprika, to taste
•  1 1/2 cups freshly grated cheddar cheese
•  14-16 bacon strips
• 1 cup chopped onion

RANCH POTATO SALAD

INSTRUCTIONS FOR USE

1 POTATO IT: Red Leave the potatoes in their skins and cut into 2.5 cm cubes. Place the diced potatoes in a large saucepan and cover with water, about 1 inch deep. Bring to a boil over high heat and season with salt.(I add 1 teaspoon for every 4 cups of water.) Once it’s boiling, reduce the heat to medium (low) and cook, uncovered, for 8 to 15 minutes, or until potatoes are tender (lightly prick with a fork). Check regularly to avoid overcooking the potatoes as this will make the salad mushy.
2. POTATOES CONTINUED: Drain potatoes and cover with cold water. Allow to dry completely before adding to the salad.
3. DRESSING: Meanwhile, mix one packet of ranch dressing (see note 1) with the cream. Beat until smooth.
4. BACON: Cook and drain the bacon; chop coarsely.
5. SALAD: Place the completely cooled potatoes in a large bowl. Add the chopped bacon (see note 2), chopped cheddar cheese, and chopped green onions.Pour the vinaigrette over everything and mix gently. Add ground paprika powder to taste.
6. SHOCK CHILL: Cover and refrigerate at least 30 minutes (preferably 1 hour) before serving.