Best Ever Potato Salad Recipe


3 lbs. Signature Farms Red Potatoes, skin peeled and diced
1 1/4 cup sour cream
1/2 cup Signature Kitchens Extra Virgin Olive Oil Mayo
1/4 -1/2 cup ranch seasoning powder
1/2 cup chives, finely chopped
1 lb. Signature SELECT bacon
16 ounces freshly grated sharp cheddar cheese

  1. Cook bacon according to package directions. Once completely cooked & cooled, coarsely chop into small chunks.
  2. In a small mixing bowl, stir together sour cream, mayo, cheese, coarsely chopped bacon, chives and ranch seasoning powder {start with 1/4 cup & add more if you desire a stronger ranch taste, we use 1/2 cup, sounds like a lot but once it is all together it is perfect}. Set aside.
  3. Place potatoes in a large pot of boiling water, add salt if desired. Bring to a boil and let them simmer 8-12 minutes, or until potatoes are tender or easy to pierce with a fork.
  4. Drain the potatoes and allow to completely cool. I rinse the potatoes with cold water to stop the cooking process and speed up the cooling.
  5. Once potatoes are completely cool add the sour cream mixture; stir together to combine.
  6. Add salt and pepper to taste. Cover and set in the fridge until ready to serve.
  7. If you would like your potato salad a little less chunky, use an electric mixture and beat the potato salad on medium for 1-2 minutes. This will break up any large chunks, and give you a smoother texture. I do this to give the potato salad a little more creamy, but left enough chunks to give it some depth.

Original recipe visit: Best Ever Potato Salad @

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