Ranchtastic Potato Salad #RSC

Name: Ranchtastic Potato Salad #RSC
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4-6 serving(s)
Ingredients: 16 ounces baby red potatoes; 8 -10 ounces Hidden Valley® Original Ranch® Dressing; 1 tablespoon Greek yogurt; 2 tablespoons chopped fresh dill; 2 tablespoons chopped chives; 2 small celery ribs, chopped; 2 small shallots, chopped; 4 -5 hardboiled egg, chopped; 6 slices cooked bacon, crumbled; salt and pepper

Submitted by Jennifer Peterson

"Ready, Set, Cook! Hidden Valley Contest Entry. I absolutely love ranch dressing and almost equally love potato salad. I heard Emiril Lagasse added ranch dressing to his potato salad and had to try it. I tried it with my favorite potato salad ingredients and could not believe the difference in flavor. I like it warm, but you can eat it either warm or cold and the next day it tastes even better!"

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Ready In:: 25mins
Ingredients:: 10
Serves:: 4-6

ingredients

16 ounces baby red potatoes
8 -10 ounces Hidden Valley® Original Ranch® Dressing
1 tablespoon Greek yogurt
2 tablespoons chopped fresh dill
2 tablespoons chopped chives
2 small celery ribs, chopped
2 small shallots, chopped
4 -5 hardboiled egg, chopped
6 slices cooked bacon, crumbled
salt and pepper

directions

Cut the potatoes in half, all roughly the same size and place in a pot of cold water, just covering the tops of the potatoes. Bring to a boil and cook until tender, 10-12 minutes or so. Mix the ranch dressing and greek yogurt. Drain potatoes, place in a bowl and pour the dressing over. Add the rest of the ingredients and stir until combined, being careful not to break up the potatoes too much. I like to eat the potato salad while it's warm but you can certainly put it in the fridge until cold or ready to eat.