Ready for an awesome summer picnic? Nothing completes the basket like a hefty dose of delicious potato salad. Check out this tasty recipe by IFM reader Julie Beck:
Ingredients
2 pounds red potatoes
8 ounces ranch salad dressing
4 ounces shredded cheddar cheese
2.8 ounces real bacon bits
1/4 teaspoon pepper
Dash of garlic powder
Directions
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat, then cover and simmer for 20-25 minutes or until tender.
In a large bowl, combine the remaining ingredients. (Dressing will be thick.) Drain potatoes and cut into cubes; add to the dressing and gently toss to coat. Cover and refrigerate for 2 hours or until chilled. Refrigerate leftovers. Yields 6-8 servings.
I used a cheese blend and also cooked my bacon fresh and chopped it before putting it in the salad.