Ingredients

Scale

3 pounds baby/petite yukon gold potatoes
1 tablespoon white vinegar
1 (12 ounce) package bacon cut into small pieces
1/2 cup chopped scallions
1 cup shredded cheddar
1/2 cup mayonnaise
1/2 cup sour cream
1 (1 ounce) packet ranch dressing mix
2 tablespoons bacon fat from frying the bacon
pepper to taste

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Instructions

Cut the potatoes in halves, place them in a pot, and cover with water. Boil until tender, about 15 minutes after boiling starts.
Rinse the cooked potatoes under cold water and drain in a colander. Sprinkle with vinegar and lightly toss. Let cool for about 15 minutes.
In a skillet, cook the bacon over medium heat until crispy, then transfer to a paper towel-lined plate. Reserve 2 tablespoons of bacon fat for dressing.
Prep the remaining ingredients, then mix them in a medium bowl to create the dressing. Adjust seasoning to taste.
Once cooled, add potatoes to a large bowl. Toss with dressing, scallions, cheddar, and bacon. Taste and season with additional salt if needed.
Serve immediately or chill in the fridge (covered) for an hour before serving.

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Notes

Using baby yukon gold potatoes adds a creamy texture without peeling.
Feel free to adjust the amount of bacon or ranch dressing to suit your taste.
This salad can be made ahead of time and stored in the fridge for up to 24 hours.

Author: jeremy
Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Salad
Method: Boiling, Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 2g
Sodium: 600mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 8g
Cholesterol: 30mg