Bacon Cheddar Ranch Potato Salad

Ingredients

• 3 pounds baby redskin potatoes (washed and towel dried)
• 1.5 tablespoon olive oil
• kosher salt
• 8 slices center cut bacon (cooked and crumbled plus)
• 1 tablespoon bacon fat (reserved)
• 3 green onions (sliced)
• 1/2 cup ranch dressing (more or less to taste)
• 6 ounces sharp cheddar cheese (freshly grated)

Instructions

1. 1

   Preheat your oven to 400℉ (or 200℃).

2. 2

   Place the potatoes onto a rimmed metal sheet pan. Drizzle with olive oil, season with 3/4 teaspoon of kosher salt.

3. 3

   Roast for 30 minutes or until fork tender. Allow the potatoes to cool completely before assembling the potato salad.

4. 4

   Meanwhile, cook the bacon until crispy. Drain on paper towels and chop.

5. 5

   Cut larger potatoes in half and add to a large bowl Add in the reserved bacon fat and toss to coat.

6. 6

   Next add in the chopped bacon, green onions, cheddar and ranch. Toss until even coated.

7. 7

   Serve immediately at room temperature or chill until ready to serve.