This recipe is the easiest potato salad you’ll ever make! It can be served warm or cold, but we prefer it warm. I make it ahead of time and keep it warm in a slow cooker. It’s a crowd pleaser and you probably won’t have leftovers. When you guests ask for the recipe, you can point them to Kim’s Random Life where they can bookmark or print it for themselves.
Because this is such a loved recipe, I usually start with 5 pounds of potatoes. Use your favorites: Russet, Yukon Gold, Redskin, just whatever you like or have on hand. Just remember if you leave the peeling on the potatoes, please scrub them well.
Boil 5 pounds of large (bite size) potatoes and drain.
To drained, still hot potatoes add:
- 1 stick unsalted butter
- 1/2 to 2/3 cup sour cream (depending on your preference for sour cream)
- 1 package (3 ounce) of real bacon bits. Not the ones in a jar, the ones in a bag
- tops of 2 green onions or chopped chives
- 8 oz shredded cheddar cheese (I prefer sharp cheddar, but have used mild cheddar often)
- Black pepper to taste
Stir all ingredients together, but don’t over mix. Some of the potatoes will cream, but leave as many chunks as you can.
The next step is really a matter of personal liking and taste. Add 1/2 of a packet of your favorite Ranch dressing or dip mix. I use the Aldi store brand for $.59. Stir and taste. If you prefer more ranch flavoring, add as much as you want. Just be very careful because you can make it too salty. Notice that there is no salt in this recipe. That’s because the dressing powder mix offers plenty.
Happy Memorial Day grilling, my fellow foodies! Let me know how you like this recipe after you try it. Be safe!
