Ranch Red Skin Potato Salad

Easy to make, great for potluck picnics, and you make it the night before so you can grab and go.

Step: 1

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat. Reduce heat and simmer until tender, about 20 minutes. Drain and refrigerate until cold, then cut into bite-size pieces.

Step: 2

While the potatoes simmer, cook the bacon. Place the bacon in a large skillet; cook over medium-high heat until brown and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble.

Step: 3

Combine the cooked potatoes, crumbled bacon, Cheddar cheese, and green onions in a large bowl. Fold in the ranch dip. Refrigerate overnight.

Per Serving: 415 calories; protein 11.6g; carbohydrates 47.3g; fat 19.8g; cholesterol 29.2mg; sodium 523.7mg.

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