Salade de pommes de terre au four bien garnie

Ingrédients

• 3 lb bag russet potatoes or small red potatoes (1-inch cubes)
• 1 tsp salt
• 1 cup real mayonnaise
• 1/2 cup sour cream or unflavored Greek yogurt
• 1/2 cup buttermilk
• 1 0.4 oz package dry buttermilk Ranch dressing mix (i.e. Hidden Valley)
• 1 tsp lemon pepper
• 1/2 tsp freshly cracked black pepper
• 10 slices bacon (cooked and crumbled)
• 1 cup green onion (thinly sliced)
• 1 1/2 cup shredded sharp cheddar cheese

Préparation

1. 1

   Place the cubed potatoes in a large pot and cover with cold water. Add 1 tsp salt. Bring to a boil and cook for 15 minutes or until fork tender.

2. 2

   Drain cooked potatoes in a colander and allow to cool for 5 minutes while you make the dressing.

3. 3

   In a large mixing bowl whisk together the mayonnaise, sour cream, buttermilk, Ranch seasoning, lemon pepper and black pepper.

4. 4

   Add the potatoes, bacon and green onion. Toss to coat. (Reserve 2 Tbsp each of bacon and green onion for garnishing)

5. 5

   Chill for about 20-30 minutes then add 1 1/4 cup shredded cheese. Mix well.

6. 6

   Serve warm or chilled garnished with reserved bacon, green onion and shredded cheese.