Saturday, May 9, 2009

Ranch Potato Salad

Today I am going to get the most bang for my buck, er, post. I love to join Katie at A Listmaker's Life for Saturday Salads and I also want to show some love to Heidi at Sacred & Profane for Iron Chef: Blog Style.

I found this yummy recipe on Taste of Home's website that I can't wait to try. The Iron Chef Challenge:May is Potatoes, white or gold, but since I WON last month's challenge I figure the fact that my recipe calls for red potatoes is all good because I am a guest judge this month and can't enter the competition anyway.

This is where showing Heidi some love comes in - her link up ends Tuesday and she needs at least 3 recipes but as of today there is only one. One? Is it possible bloggers don't have awesome potato recipes to share? Or could it be that you are all too modest and don't realize how super awesome your potato recipe really is? How am I gonna judge that? I have a hungry family to try these out on and just one recipe sort of defeats the purpose of judging - right?

So I urge you to visit Sacred and Profane and link up your favorite potato recipe so I have something yummy to make my family this month {just look at those poor boys, wasting away}. An added bonus is the riot you'll have reading Heidi's blog. You only have until Tuesday so show me whatcha got!

Ranch Potato Salad


2 pounds red potatoes
1 bottle (8 ounces) ranch salad dressing
1 cup (4 ounces) shredded cheddar cheese
1 package (2.8 ounces) real bacon bits
1/4 teaspoon pepper
Dash garlic powder

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender.
In a large bowl, combine the remaining ingredients (dressing will be thick). Drain potatoes and cut into cubes; add to the dressing and gently toss to coat. Cover and refrigerate for 2 hours or until chilled. Refrigerate leftovers. Yield: 6-8 servings.


  1. What a funny picture. Thanks for linking your salad recipe. The only potato recipe I have if your amazing potato soup (which I made myself today as an early Mother's Day present!!)
    Do you care if I enter it??

  2. Hi Shelby, This is the only potato salad I like -- U. Raul likes it too. Hope this helps:

    2 pounds red potatoes, cut in 1-inch cubes
    1 bunch green onions, sliced thin
    4 hard boiled eggs, sliced
    6 bacon strips, cooked crispy and crumbled
    1 cup mayon
    1/2 tsp salt
    1 c. shredded cheddar (optional)

    Place potatoes in a greased 15 x 10 baking pan. Bake uncovered at 400 degrees for 25-30 minutes or until tender and golden brown, stirring occasionally. Cool, then transfer to a large bowl; add onion, eggs, bacon, mayonnaise, salt (add pepper, if desired) - toss to coat. Cover and refrigerate for several hours or overnight. Add cheese before serving if desired.

  3. You are so sweet!! Thanks for the love, yo.