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1
Place diced potatoes in a large pot add enough cold water to cover.
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2
Bring potatoes to a boil and boil for about 15 minutes or until tender.
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3
You want them soft but not to soft, then they turn to mush and we aren't making mashed potatoes.
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4
I like to set up an ice bath for my potatoes to stop the cooking process.
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5
An ice bath is when you fill a bowl with water and ice.
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6
After the potatoes are tender transfer them to the ice bath.
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7
Let them sit for about 2 minutes then remove to an empty bowl.
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8
Put the potatoes in the fridge for at least 30 minutes to an hour.
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9
After the potatoes are in the fridge dice the bacon and cook in a skillet on med heat until crispy.
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10
Transfer to a plate lined with paper towel to drain and set aside.
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11
Mix mayonnaise, ranch dressing and sour cream.
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12
Mix together potatoes, cheese and bacon.
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13
Add desired amount of dressing mixture to the potatoes, cheese and bacon.
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14
My kids prefer creamier so I usually use all the dressing mixture, some people don't.
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15
Use seasoning salt, salt and pepper to taste.
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16
When I serve mine I like to offer a bowl of extra cheese, diced green onion and diced cherry tomato for people to add as extra toppings.
