Recipe by ANGELOFRAA
"Easy to make, great for potluck picnics, and you make it the night before so you can grab and go."
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1 1/2 cups
shredded Cheddar cheese
green onions, chopped
1 (15.5 ounce) container
ranch-style dip (such as T. Marzettis®)
This is a great recipe. I was in a huge hurry, so instead of cooking bacon, I used an entire bottle of real bacon bits. I also used an entire bottle of "Hidden Valley" ranch dressing, which ended up being 16 oz. I dumped an entire bag of shredded cheddar cheese, which is about 2 cups and mixed it all together. I was only able to refrigerate it for about 2 hours and it was still delicious. I'm sure it will be even better after it has set overnight.
awesome and simple! Everyone in the house loved it!
I doubled the bacon and the green onions and I used my own ranch dip. I didn't have time to refrigerate it overnight but I did make it early this morning before it got hot and stuck it to set in the fridge all day until dinner. This was good but I think it all depends on how spiced up your ranch is. Make sure you taste test it to make sure it dosen't need more spices before you serve it.
Very good! Easy and I love recipes you can make ahead. It was a big hit at a recent graduation party.
Very easy to make. I halved the recipe and didn't have time to let it sit overnight, and it was still very tasty. I will be making this again!
This was pretty good. May have been better with a better quality ranch dip. Next time I will use Hidden Valley.
At first I was worried but once I tried it after it chilled for awhile....YUMMMMMM!!! I really hope everyone likes it because if they don't I'll eat it all. Very easy and quick to make!
I made this for a BBQ this summer. Everyone loved it and I get requests for it now. Its totally yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Ranch Red Skin Potato Salad
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 178
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