Saturday, June 6, 2009

Buttermilk Ranch Potato Salad


4 large (6 medium) Russet potatoes
6 slices of bacon
2 stalks of celery
3 green onions, thinly sliced
1 Tbs dried dill
1 cup Buttermilk Ranch Dressing


Wash and scrub potatoes. Fill a large pot with cold water. Cut potatoes into 3/4 inch pieces and place in water as you go. Boil potatoes for 8 - 10 minutes - until a fork easily goes in and out (do not overcook them!)

While potatoes are cooking, slice green onions, cut celery into 1/4 inch pieces, cook and crumble bacon. Add these ingredients to the bottom of a large mixing bowl. Add the dill and salad dressing. Mix well.

When potatoes are done, drain and rinse them under cold water for a couple minutes. Add the potatoes to the bowl with the dressing and toss. Chill for at least 1 hour before serving

Serves 4

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