First, Cut red potatoes into small to medium sized chunks and boil in lightly salted (boiling) water until just fork tender (Its important for the consistency to take them out while they are still firm but fork tender).
Once they have reached desired consistency, strain and set aside to cool (I spread them out on a large cookie sheet to cool).
In Large mixing bowl combine Sour cream, Mayo, Bacon Bits, ranch DIP seasoning (Its best to add half of the ranch dip mix and taste to get the preferred amount of ranch flavor, I usually use a little more than half the package) and salt and pepper to taste.
Once this mix is to taste add Potatoes and ¾ of the green onions and mix until covered. Sprinkle the rest of the green onions on top and some of the paprika for color and refrigerate then enjoy :)
Hope you enjoy
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (5g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 9 (75%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0.8mg||0 %|
|Sodium 21.2mg||1 %|
|Potassium 6.5mg||0 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.8g|
|Protein 0.1g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 12
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I recommend pairing it with this recipe
"My Sweet and Tasty BBQ Baby Back ribs paired with this zesty steakhouse potato salad makes a perfect dinner, especially in the summer time. " —
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