I'm sorry to my husband (and anyone else who reads this blog daily!) for the recent lack of posts. Unfortunately, we had some internet connection problems and were several days without internet access. It was actually a nice little mandatory break from the blog for a few days. But I'm back now with lots of recipes to share. Even though I couldn't access the internet I was still busy cooking in the kitchen!
A couple of weeks ago we had some of my husband's old co-workers over for a barbecue. Along with hotdogs for the kids, marinated london broil, and sausage and pepper wedges we made several salads. The first was a potato salad. I'm always looking for new potato salad recipes. This one had ranch and bacon so I thought it couldn't be bad. Unfortunately, I forgot to swap some of the mayo for sour cream which I had meant to do. I knew I had bought sour cream for a reason but couldn't remember what it was for! And the fact that the potatoes were a bit crunchy and not totally cooked all the way through probably didn't help either. However, I wasn't a big fan of the flavors and probably won't be making this again.
recipe from allrecipes.com by 8BREAK
Yield: 16 servings
1 (1 ounce) package ranch dressing mix
2 cups mayonnaise
3/4 cup chopped green onion
1 pound bacon slices
5 pounds unpeeled red potatoes
1.Bring a large pot of lightly salted water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and chop into 1 inch cubes. Transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours.
2.In a small bowl, stir together the ranch dressing mix, mayonnaise and green onion. Cover, and refrigerate for about 2 hours to blend flavors.
3.Wrap bacon in paper towels and place on a plate. Cook in the microwave until crisp, about 15 minutes depending on the power of your microwave. Cool.
4.Stir the mayonnaise mixture into the bowl of potatoes. Crumble bacon into the bowl, and stir to distribute. Serve.
Family Rating: So-so.