Shelly's Recipe

BACON RANCH POTATO SALAD

Category: Salad

8 to 10 medium Russet Potatoes, whole and unpeeled
6 eggs
3/4 to 1 cup celery, diced
1/2 red onion, chopped (or more if desired)
1 cup shredded raw carrots
1 pound bacon, cooked and crumbled
Seasoned Mayonnaise
2 cups mayonnaise
1 package dry ranch dressing mix* (see variation below)
1 Tablespoon cider vinegar
1 teaspoon sugar
2 teaspoons minced garlic

1. Night Before: Place whole, unpeeled potatoes in large pot of water. Bring potatoes to a rolling boil.

Reduce heat to medium and continue cooking for 20 to 25 minutes. Drain potatoes. Put back in "dry" pot, cover pot and let sit (no heat) for an additional 10 minutes. This will continue to steam potatoes, ensuring that they are fork tender, but not too soft for salad preparation. Meanwhile, place eggs in pot of cold water, add 1 teaspoon salt to the water. Bring to rolling boil, continue boiling for 5 minutes.

Remove from heat, cover and let stand for 12 minutes. Drain hot water from pot and continue to add cold water to pot until water is completely cool. Remove eggs from water. Place in small bowl and refrigerate (unpeeled) until next day.

2. Next day: Chop celery, onion and carrots. Cook and crumble bacon. Peel potatoes and chop into bite sized cubes. Peel eggs and mince. In large bowl, alternate layers of potato cubes, hard boiled eggs, celery, onion, carrot and crumbled bacon.

3. In small bowl, combine mayonnaise with dry ranch seasoning packet, cider vinegar, sugar and garlic.

Mix well. Add to potato mixture (start by adding 1 cup of seasoned mayonnaise and continue adding until potatoes are of desired creaminess), stirring until evenly coated. Refrigerate until ready to serve.

Variation: For more traditional potato salad, omit bacon, and substitute 2 teaspoons Old Bay seasoning for the packet of dry ranch dressing.