Shelly's Recipe

GARLICY CHEDDAR AND BACON POTATO SALAD

Category: Potato Salads

5 lbs small potatoes, peeled
6 to 7 green onion, chopped
2 large garlic cloves, minced(or use 1-1/2 tsp garlic powder)
2 cups coarsely shredded Cheddar Cheese
2 cups sour cream
1/2 cup prepared ranch dressing (do not use the dry mix)
1/2 cup mayonnaise (do not use salad dressing)
1 tsp seasoned salt
1/2 tsp fresh ground black pepper (more to season with after mixing)
8 bacon slices, cooked and crumbled (or use as much as you like)
Hard-boiled egg wedges (use as many as you like)

Place the whole potatoes on a plate and pierce with fork, microwave on high 15 minutes or until fork tender; cool until almost room temperature, or you may bake in the oven if desired.

In a small bowl mix the sour cream with Ranch dressing, mayonnaise, minced garlic or garlic powder, seasoned salt and black pepper.

Chop the potatoes in half and put in a large serving bowl.

Mix in cooked crumbled bacon, shredded cheddar cheese and green onions.

Pour the dressing over the top; toss gently to combine, then season with more black pepper and salt is needed.

Refrigerate for at least 2 or more hours before serving.

Just before serving place the egg wedges around the inside of the bowl on top of the salad. Serves 8