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Tuesday, June 23, 2009

Yummy Potato Salad

I had the recipe for this potato salad laying out on Sunday because I was making it, and it has somehow disappeared. Luckily I found it on the website I got it from.

Ranch Red Skin Potato Salad
Serves 8-12


* 11 medium red potatoes
* 1 (15 1/2 ounce) container t marzettis ranch dip
* 1 1/2 cups shredded cheddar cheese
* 6 slices bacon, cooked and crumbled
* 3 stalks green onions, sliced,using all white and most of the green (scallions)

Cook the potatoes and let cool, then cut into quarters or smaller if pieces are to big.
Then add cooled potatoes and the rest of the ingredients in a large bowl and mix.
Let sit overnight in the fridge to soak up the flavor.
Serve cool.

My way: I couldn't find the ranch dip at Wal-Mart, so I bought a container of fat free sour cream and a ranch packet (in the salad dressing aisle) and mixed up my own ranch dip. I had no idea how to cook the potatoes, and the recipe doesn't give any detail. I called my expert chef (Nanny) and she said cover the potatoes in water, bring to a boil, cover and boil about twenty minutes, or until you can easily stick a fork into the center of the potato.

This really turned out great. I was going to try to make my own original recipe for my goal list of this, but decided not to because I had so much else going on on Sunday. It was good, but I'll try a different recipe next time.

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