Bacon Ranch Potato Salad

1. 1

   Place the potatoes into a large pot and fill with enough water to cover. Bring to a boil and cook until tender enough to pierce with a fork. Drain, cool enough to handle, and cut into cubes.

2. 2

   Meanwhile, cook bacon in a large skillet over medium heat until browned and crisp. Remove from the pan with a slotted spoon and drain on paper towels. Reserve bacon grease.

3. 3

   In a large bowl, combine the potatoes, sour cream, mayonnaise, mustard, green onions, red onion, Italian seasoning and ranch dressing. Crumble the bacon into the bowl and pour 2-3 tablespoons of the reserved bacon grease over all. Stir gently until everything is evenly distributed.

4. 4

   Refrigerate overnight for the best flavor.

* Per serving · 4 servings · Values may vary.

No additional tips available.