Shelly's Recipe

Bacon Ranch Potato Salad

Category: Potato Salads

•3 pounds small red potatoes
•1/2 cup mayonnaise
•1/4 cup ranch dressing
•1 teaspoon kosher salt
•1/2 teaspoon fresh ground pepper
•1/8 teaspoon garlic powder
•6 slices bacon, cooked crisp and crumbled
•1/2 cup chopped celery
•1/2 cup chopped sweet onion
•1/4 cup chopped red bell pepper
•1/4 cup chopped green bell pepper
•1/4 cup wedge-cut black olives

Steam or gently boil red potatoes (skin on) in salted water until tender but not mushy. Drain and let cool. Cut into 1-inch chunks.

In a large bowl, whisk together mayonnaise, ranch dressing, salt, pepper, and garlic powder until combined.

Add potatoes, bacon, celery, sweet onion, bell peppers, and olives. Toss gently until well-combined.

Refrigerate potato salad at least 4 hours or overnight for flavors to blend.

Yield: 16 servings or about 8 cups