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Yields:
4
Prep Time:
20 mins
Total Time:
1 hr 20 mins
Bacon and ranch make everything better. That's the rule we follow at Delish — and potato salad is no exception. This is the perfect side dish for any backyard BBQ, whether it be Memorial Day or LDW.
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Ingredients
- 2 lb.
baby red potatoes, halved (or quartered if large)
- 6
slices bacon
- 1 oz.
1 16-oz. tub sour cream
Juice of 2 lemons
- 1/2
package ranch seasoning
Kosher salt
Freshly ground black pepper
- 1 cup
shredded cheddar
- 1/2 cup
freshly chopped chives
Directions
- Step 1In a large pot of boiling water, cook potatoes until fork tender, about 15 minutes. Drain and rinse under cold water, then transfer to a large bowl.
- Step 2Meanwhile, in a large nonstick skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then crumble.
- Step 3In a small bowl, stir together sour cream, lemon juice, and ranch seasoning. Season with salt and pepper.
- Step 4Add sour cream mixture to potatoes and toss until combined. Add cheddar, chives, and cooked bacon and toss until combined.
- Step 5Refrigerate at least 1 hour before serving.
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