I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? For that reason I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!
This week’s recipe is super simply, tasty and perfect for picnics, BBQ’s and other summertime parties. I’m picky when it comes to Potato Salads – I’m not a fan of mayo so I love that this one uses sour cream. I also love that this one is so customizable – you could easily add in more veggies or zest it up with taco seasoning. One thing to note about this recipe is that it gets much tastier the longer it has to refrigerate, so plan to have it chill for at last two hours before serving.
Ingredients:
- 2 pounds red potatoes, cubed
- 1 1/2 cups crumbled bacon
- 1 1/2 cups grated sharp cheddar cheese
- 3 stalks of green onions, thinly sliced
- (1) 16 ounce container of sour cream (you could substitute plain Greek yogurt here as well)
- (1) 1 ounce packet of ranch dressing mix
Clean and chop up your potatoes into bite sized pieces. Toss them in a large pot of salted water and bring to a boil over high heat. Once they begin to boil, reduce the heat to medium-low and simmer until fork tender (about 20 minutes). You want them easily pierced with a fork, but not crumbly. Once done, drain and run under cold water until potatoes are cooled. Drain again and set to the side.
While the potatoes are cooling, combine the ranch seasoning and the sour cream together. In a separate bowl combine the potatoes, bacon, shredded cheese and green onions. Stir in the sour cream/ranch mixture and mix until all ingredients are combined. Cover and refrigerate for 2 hours. Remove from refrigerator just prior to serving.
Enjoy!