3lbs of RED SKINNED POTATOES- no exceptions!
1 pound of bacon, rendered and cut into pieces
1/4 cup grated sweet onion (if you actually LIKE onion, which I do not, you could finely chop 1/4 cup red onion. You’ll find all my recpies have onion for the flavor, not the texture. I’m weird, I get it)
2-3 cups Hidden Valley Ranch Dressing (again, no exceptions)
8 ounces shredded cheddar cheese
1 cup Sour cream
2 tsp garlic powder
2 tsp onion powder
1 tsp dillweed (can omit if you dont have it, but dont omit it darnit!)
1 tsp black pepper
Wash the pototoes well. Leave skins on and cut into 1 inch cubes. Boil JUST UNTIL FORK TENDER, don’t let them get mushy or you will have a mess.
Drain and let them cool.
While cooking your potatoes, combine all remaining ingredients other than the cheese. Set aside.
When the potatoes have cooled, add the sauce and bacon. Stir. Allow to chill for at least 4 hours. Add cheese directly before serving. If the salad looks dry (sometimes the taters really suck up the sauce) add more sour cream or ranch.