Salade de pommes de terre au bacon et à la sauce ranch

Ingrédients

• 3 pounds russet potatoes (or Yukon gold)
• 16 ounces sour cream
• 1 cup mayonnaise
• 2 packets ranch dip mix
• 3/4 cup cooked chopped bacon
• 3/4 cup chopped green onions
• 2 tablespoons lemon juice
• Salt and pepper

Préparation

1. 1

   Cut the potatoes into quarters and place them in a large 6-8 quart pot. Fill the pot with cold water until it reaches 1 inch over the potatoes. Then place over high heat and add 1 tablespoon of salt to the water. Once the potatoes start to boil, set the timer for 13 minutes. At the 13-minute mark, test one of the potatoes. If it's fully fork-tender turn off the heat. If not, boil for another couple minutes then turn off the heat.

2. 2

   Carefully pour the hot potatoes into a colander and allow them time to cool and dry.

3. 3

   Once the potatoes are cool enough to handle, peel off as much skin as you prefer. I usually peel most of it off but leave a little bit on for texture. Then cut the potatoes into 3/4-inch cubes.

4. 4

   Place the chopped potatoes in a large mixing bowl. Add the sour cream, mayonnaise, ranch dip mix, cooked chopped bacon, chopped scallions, and lemon juice. Gently fold and mix the potato salad until each and every piece of potato is well coated in the dressing. Then taste, and salt and pepper as needed.

5. 5

   Cover the potato salad and I'll let it chill until ready to serve. I like to chill potato salad for at least a couple hours, so the flavors have time to mix and mingle, but overnight is even better!