Our tangy, creamy ranch dressing features all the same classic herbs and seasonings as the bottled version.
In a pinch, you’ve got the option to swap it out for store-bought.
Then we use just enough succulent, crispy bacon to add that salty, porky flavor.
Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
Besides that sharp Cheddar tang, the cheese also adds calcium and protein to this salad.
Keep reading for cooking success tips, like how to verify your bacon doesnt end up limp and gummy.
Reduce heat to medium-high and boil, stirring occasionally, until the potatoes are fork-tender, about 8 minutes.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
Drain the potatoes in a colander; let cool for 20 minutes.
Transfer to a paper-towel-lined plate.
Reserve 2 tablespoons bacon for garnish.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
Top with the reserved bacon and the remaining 1/4 cup scallions.
To make ahead
Cover and refrigerate for up to 12 hours.
Whole potatoes could take about twice as long.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
If you’re free to easily slide a sharp knife into the potato, its done.
Now is a perfect time to use fresh herbs, particularly if you have a garden.
On a hot day, the time for safe consumption gets shorter.
Anything grilled, such assteaksand hamburgers, chicken,pork chopsand ribs, would be excellent.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
