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Backyard Bacon-Ranch Potato Salad

Backyard Bacon-Ranch Potato Salad

with Cheddar Cheese and Green Onions

Get Up To 20 Free Meals + Free Sides for Life

Get Up To 20 Free Meals + Free Sides for Life

Calories

:

600 kcal

Protein

:

17g protein

Total

:

20 minutes

Difficulty

:

Medium

Allergens:

Egg
Mustard
Milk
Sulphites
May contain traces of allergens
Crustaceans
Fish
Gluten
Milk
Mustard
Sesame
Soy
Sulphites
Wheat
Tree nuts
Egg
Peanuts

This creamy, dreamy potato salad is stuffed to the brim with crowd-pleasing cheddar cheese, herby green onions and the smoky flavour of crisp bacon. It's easy to throw together and will go great with whatever you're grilling up!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

2 tbsp

Mayonnaise

(Contains: Egg, Mustard May be present: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

2 tbsp

Ranch Dressing

(Contains: Egg, Milk May be present: Fish, Mustard, Sesame, Soy, Sulphites, Wheat, Tree nuts)

1 tbsp

White Wine Vinegar

(Contains: Sulphites May be present: Fish, Milk, Mustard, Sesame, Soy, Wheat, Egg)

300 g

Red Potato

100 g

Bacon Strips

2 unit(s)

Green Onion

½ cup

Cheddar Cheese, shredded

(Contains: Milk)

6 g

Smoked Paprika-Garlic Blend

(Contains: Sulphites May be present: Milk, Mustard, Sesame, Soy, Wheat, Tree nuts, Peanuts)

Not included in your delivery

0.13 tsp

Salt*

0.06 tsp

Pepper*

Nutrition Values

Calories600 kcal

Fat42 g

Saturated Fat14 g

Carbohydrate29 g

Sugar3 g

Dietary Fiber4 g

Protein17 g

Cholesterol70 mg

Sodium880 mg

Trans Fat0.5 g

Potassium900 mg

Calcium550 mg

Iron2.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Measuring Spoons

•Large Non-Stick Pan

•Slotted Spoon

•Large Bowl

•Whisk

•Colander

Cooking Steps

Boil potatoes and prep

1

Quarter potatoes.
Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 8-10 min.
Meanwhile, thinly slice green onions.

Cook bacon

2

Meanwhile, cut bacon crosswise into 1/4-inch strips.
Heat a large non-stick pan over medium heat.
When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.**
Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate.

Cool potatoes and make dressing

3

Meanwhile, drain, then rinse potatoes under cold water until cool.
Add mayo, ranch dressing, half the vinegar and 1 tsp Smoked Paprika-Garlic Blend to a large bowl. Season with salt and pepper, then whisk to combine.

Finish and serve

4

Add green onions, cooled potatoes, cheese and half the bacon to the bowl with dressing. Gently toss to combine.
Sprinkle remaining bacon over top.

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