My sister-in-law made this potato salad this past weekend for a belated 4th of July celebration. It was a nice twist on potato salad which, let’s face it, can be a little boring.
The recipe originally comes from Betty Crocker’s website.
- 1 1/2 lb small red potatoes, quartered
- 1/2 tsp salt
- 1 cup grape tomatoes, halved
- 1/2 cup celery, chopped
- 1/4 cup chives or green onions, chopped
- 1/4 cup bacon, crumbled
- 1/2 cup ranch dressing
- salt and pepper, to taste
In a medium sauce pan, place the potatoes and salt. Add just enough water to cover the potatoes. Heat the water until it boils. Reduce the heat and then simmer 10-15 minutes, or until the potatoes are tender. Drain and rinse with cool water.
Put potatoes in a large bowl. Add the tomatoes, celery, chives/green onions, and bacon. Stir in the ranch dressing. Salt and pepper to taste.
This can be served warm or cold.