Backyard Bacon-Ranch Potato Salad as an extra
Serves 2
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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 tbsp
Ranch Dressing
(Contains Egg, Milk)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
360 g
Red Potato
100 g
Bacon Strips
2 unit
Green Onion
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites)
Not included in your delivery
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. 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.
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.
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.
Add green onions, cooled potatoes, cheese and half the bacon to the bowl with dressing. Gently toss to combine. Sprinkle remaining bacon over top
