Ranch Red Skin Potato Salad
This easy potato salad is studded with cheese, bacon, and onions and dressed with a creamy ranch dip.
Place the potatoes into a large pot and cover with salted water.
Bring to a boil over high heat.
Reduce heat and simmer until tender about 20 minutes.
Drain and refrigerate until cold then cut into bite-size pieces.
While the potatoes simmer cook the bacon.
Place the bacon in a large skillet; cook over medium-high heat until brown and crisp about 10 minutes.
Drain the bacon slices on a paper towel-lined plate; crumble.
Combine the cooked potatoes crumbled bacon Cheddar cheese and green onions in a large bowl.
Fold in the ranch dip.