Ingredients
Method
- Prepare the potatoes by cutting them into small 1-inch cubes. Leave the skins on for extra texture and nutrients.3 pounds unpeeled red potatoes
- Place the potato cubes in a large pot and cover them with water. Bring to a boil and cook until the potatoes are fork-tender but still firm enough to hold their shape. Do not let them become mushy.3 pounds unpeeled red potatoes
- Drain the potatoes thoroughly and place them in a large bowl. Move the bowl to the refrigerator and allow the potatoes to chill for at least one hour.3 pounds unpeeled red potatoes
- While the potatoes are cooling, dice the green onions finely. Use the entire onion, including both the white and green parts.4 green onions
- In a small mixing bowl, whisk together the mayo (or Miracle Whip) and the ranch dressing until smooth.3/4 cup Kraft Mayo with Olive oil or Miracle Whip dressing, 1/4 cup Kraft classic or original Ranch dressing
- Remove the chilled potatoes from the refrigerator. Add the diced green onions, crumbled bacon, and shredded cheddar cheese to the bowl.3 pounds unpeeled red potatoes, 4 green onions, 6 slices bacon, 1 cup Kraft finely shredded Cheddar cheese
- Pour the dressing mixture over the ingredients and gently fold everything together until the potatoes are evenly coated.
- Return the salad to the refrigerator and keep it chilled until you are ready to serve.
Notes
Start your potatoes in cold water to help them cook evenly from the inside out. Do not skip the chilling step, as adding dressing to warm potatoes can cause the mayo to separate.
