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The best of a baked potato in cold potato salad form. Fabulous for those summer picnics or family gatherings.
In a medium pot, place chunked potatoes and cover with 1” of water. Bring potatoes to a boil over high heat and reduce to medium, allowing potatoes to simmer for 10 minutes, or until the potatoes are fork-tender.
When potatoes are done, drain them and place on a lined baking sheet. Immediately sprinkle with the packet of ranch dip and fold potatoes over with a spatula until the dip mix is evenly distributed. Place baking sheet of potatoes into the fridge for approximately 30 minutes, or until the potatoes are cool.
While potatoes are chilling, fry (over medium heat until crispy) and then chop 5 slices of bacon and shred the cheddar cheese.
In a large bowl, whisk together sour cream, mayo, pepper, garlic, mustard, and cilantro.
When potatoes are cool, pour them into the large bowl of sour cream mixture. Fold in the shredded cheddar cheese and bacon. Sprinkle chives on top of potato salad.
Chill for two hours until flavors meld. Devour.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!