RANCH POTATO SALAD

By Beefman-2

Ingredients

• 2 LB RED POTATOES PEELED AND CUT INTO BITE SIZE PIECES
• 1/2 LB BACON COOKED AND CRUMBLED
• 3 TBSP BACON DRIPPINGS
• 1/3 CUP MAYONNAISE
• 1/3 CUP SOUR CREAM
• 1/3 CUP CREAMY RANCH SALAD DRESSING
• 1/3 CUP CHEDDAR CHEESE
• 1 TBSP DIJON MUSTARD
• 3 GREEN ONIONS CHOPPED

Preparation

Step 1

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until tender.

Meanwhile, cook bacon in a large skillet over medium heat, until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings.

Drain potatoes and place in a large bowl. Add bacon and reserved drippings; toss to coat. Refrigerate until chilled.

Whisk the mayonnaise, dressings, sour cream and mustard in a small bowl. Pour over potato mixture; toss to coat. Stir in onions and cheese. Sprinkle with pepper if desired. Yield: 8 servings.