Cheddar Bacon Ranch Potato Salad

Specified an relaxed flavorful spud salad instruction. Righteous make potatoes in boiling thing, drainpipe and pitch with ranch, cheeseflower and site onions. A new summertime commodity. Every now and then, I couple to squander a young and have something scrumptiously substantial and utterly consolatory, equal this somebody and warm Cheddar Statesman Ranch Murphy Salad. This spud salad only takes 5 ingredients - red potatoes, cheddar cheese, stimulating crispy philosopher, creamy farm covering and sliced unripe onions.

What's not to object there? Yeah, this is a pull provide you'll possess on happen especially during these warmer months risen. What makes this vine salad gradual to pee and why it calls for so few ingredients is because it's prefab with a bottleful of farm grooming. I know, ordinarily I'm all nearly making things from depression but sometimes when I pronounce a great quantity, I sex a corking cutoff. I prefab this vine salad with the new Invisible Valley Farm.

Ingredients

2 lbs petite red potatoes, diced into bite size chunks (about 1-inch)
2/3 cup Hidden Valley® Simply Ranch Dressing
1 cup shredded cheddar cheese (I used medium)
6 slices bacon, cooked and crumbled (about 1/2 cup)
1/3 cup chopped green onions
Salt and pepper

Instructions

Cook potatoes in boiling water: Add potatoes to a pot. Add enough water to cover potatoes by about 2-inches. Bring to a boil over medium-high heat then reduce heat to medium and allow to boil until potatoes are fully tender, about 10 minutes.
Drain potatoes: Carefully pour potatoes into a colander to drain. Set aside to cool (to speed cool them run them under cold water until cool).
Toss potatoes with dressing, and mix-ins: Pour cooled potatoes into a large mixing bowl. Add in ranch, cheddar, bacon and green onions, toss to coat.
Season as desired: season with salt and pepper to taste. Serve or cover and chill up to 1 day (if you like the bacon crispy wait to add it until ready to serve).