Loaded Ranch Baked Potato Salad
A potato salad with all the decadence of a baked potato that makes the perfect lunch or side dish to your warm weather cookout.
Course: Salad, Side Dish
Cuisine: American
Keyword: Baked Potato Salad, Potato, Potato Salad, Ranch Potato Salad
Servings: 6
- 4 lbs. yukon gold potatoes, diced
- 4 tsp. apple cider vinegar
- 3/4 c. sour cream
- 1/4 c. mayonnaise
- 1-2 T. Hidden Valley Ranch Dressing Mix (taste and add more/less to your taste)
- 1 t. garlic powder
- 1/4 - 1/2 c. chicken stock (use as needed to loosen up potato salad)
- 12 oz. bacon, cooked, cooled and chopped
- 1/3 c. chives, finely chopped
- 1 1/2 c. cheddar cheese, shredded
- salt & pepper (to taste)
Boil a large pot full of water and add 2 tablespoons of salt. When water comes to a rolling boil, add potatoes and cook for 15-20 minutes until fork tender.
Once the potatoes are fork tender, drain potatoes in a colander and toss gently with the apple cider vinegar. COOL POTATOES COMPLETELY.
While potatoes are boiling, make the dressing. Add sour cream, mayonnaise, ranch mix, garlic powder and 1/4 c. chicken stock in a a bowl and mix well. Set dressing aside.
Add cooled potatoes and toss with dressing. Add bacon, chives and cheese and toss gently. If the potatoes seem to thick, add chicken stock in 1 T. increments to moisten to your liking..
Serve and enjoy!