Updated: Sep 29
I have never been that into regular potato salad, though I will eat it since I do love potatoes (obscene amounts black pepper, each bite). I've always found the mayonnaise too overpowering and potatoes slackened into a sad mush, punctuated with overly large celery hunks that rudely interrupt the light, rhythm of chewing so I end up biting my cheek... If this is you, then you have to try this new and improved with no mayo, roasted version. It is exactly like a loaded baked potato with a non-gloopy ranch-y dressing, and sooo good.
If you love blue cheese, add some. Wowzers.
Notes: Ranch seasoning is Hillshire Farms.
LOADED ROASTED POTATO SALAD
Ingredients: 5 medium Russet potatoes, 1tbsp. olive oil, 1/3 tsp. salt and pepper, 5 green onions-chopped, 1 cup grated cheddar cheese, 8-10 slices cooked bacon-chopped, 1/2 cup sour cream, 1/2-1 whole ranch seasoning packet.
1. Preheat oven to 425*, line a baking sheet with parchment paper.
2. Cut potatoes into bite-sized pieces. Place on sheet and drizzle with olive oil. Season with salt and pepper. Roast for 20-25 minutes until potatoes are fork-tender and browned. Set aside to cool.
3. In a large bowl combine chopped green onion, bacon and cheese. Add in cooled potatoes, stir to combine. In a separate bowl, stir together sour cream and ranch seasoning. Fold into potatoes until well coated. Store in refrigerator until serving.