Backyard Bacon-Ranch Potato Salad
Serves 2 | with Cheddar Cheese and Green Onions
This creamy, dreamy potato salad is stuffed to the brim with crowd-pleasing cheddar cheese, herby green onions and the smoky flavour of crisp bacon. It's easy to throw together and will go great with whatever you're grilling up!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
2 tbsp
Ranch Dressing
(Contains Egg, Milk May contain Sulphites, Wheat, Fish, Mustard, Sesame, Soy)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
350 g
Red Potato
100 g
Bacon Strips
2 unit(s)
Green Onion
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
Not included in your delivery
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Quarter potatoes.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 8-10 min.
- Meanwhile, thinly slice green onions.
- Meanwhile, cut bacon crosswise into 1/4-inch strips.
- Heat a large non-stick pan over medium heat.
- When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.**
- Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
- Meanwhile, drain, then rinse potatoes under cold water until cool.
- Add mayo, ranch dressing, half the vinegar and 1 tsp Smoked Paprika-Garlic Blend to a large bowl. Season with salt and pepper, then whisk to combine.
- Add green onions, cooled potatoes, cheese and half the bacon to the bowl with dressing. Gently toss to combine.
- Sprinkle remaining bacon over top.