Bacon Ranch Potato Salad

1. 1

   Preheat oven to 400u00b0F and place the potatoes onto a rimmed metal sheet pan. Drizzle with olive oil, season with 3/4 teaspoon of kosher salt. Roast for 30 minutes or until fork tender. Allow the potatoes to cool completely before assembling the potato salad.

2. 2

   Meanwhile, cook the bacon until crispy. Drain on paper towels and chop.

3. 3

   Place the potatoes into a large bowl, cut larger potatoes in half if large. Add in the reserved bacon fat and toss to coat.

4. 4

   Next add in the chopped bacon, green onions, cheddar and ranch. Toss until even coated.

5. 5

   Serve immediately at room temperature or chill until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.