Salade de pommes de terre au bacon et au ranch

Ingrédients

• 3 pounds baby/petite Yukon Gold potatoes
• 1 tablespoon white vinegar
• 1 (12 ounce) package bacon (cut into small pieces)
• 1/2 cup chopped scallions
• 1 cup shredded cheddar
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 (1 ounce) packet ranch dressing mix
• 2 tablespoons bacon fat (from frying the bacon)
• Pepper (to taste)

Préparation

1. 1

   Cut the potatoes into halves, add them to a pot, then cover the potatoes with water and boil over high heat until tender (about 15 minutes from when they start to boil). Once they're cooked, rinse them under cold water and let them drain in a colander for a couple of minutes. Return them to the pot and sprinkle with the vinegar and lightly toss them. Let them finish cooling for about 15 minutes or so.

2. 2

   Meanwhile, cook the bacon in a skillet over medium/medium-high heat until crispy. Transfer the bacon to a paper towel lined plate once it's done. Reserve 2 tablespoons of the bacon fat for the dressing.

3. 3

   Prep your other ingredients and make the dressing by combining the dressing ingredients in a medium bowl. Taste and adjust the dressing as needed.

4. 4

   When the potatoes have cooled, add them to a bowl that is large enough to comfortably toss the ingredients together. Toss the potatoes with the dressing, scallions, cheddar, and bacon. The ranch dressing mix and bacon are pretty salty, so give it a taste before adding any additional salt.

5. 5

   Serve immediately or chill in the fridge (covered) for an hour prior to serving.