Instructions:
Cook the Potatoes:
Wash the Russet potatoes thoroughly and cut them into bite-sized pieces. Leave the skin on for that authentic baked potato feel.
Boil the potatoes in salted water until they are fork-tender, about 10-15 minutes. Be careful not to overcook; you want them to hold their shape in the salad.
Drain the potatoes well and allow them to cool completely. To speed up the cooling process, you can spread them out on a baking sheet.
Prepare the Dressing:
In a large mixing bowl, combine the sour cream, mayonnaise, and ranch dressing. Add garlic powder if using. Whisk together until smooth.
Season the dressing with salt and pepper to taste.
Assemble the Salad:
Once the potatoes have cooled, add them to the bowl with the dressing. Toss gently until all the potatoes are evenly coated.
Add the shredded cheddar cheese, crumbled bacon, chives, and green onions to the bowl. Fold gently to distribute the ingredients throughout the salad.
Taste and adjust the seasoning if necessary.
Chill Before Serving:
Cover the bowl with plastic wrap and refrigerate the potato salad for at least an hour before serving. This allows the flavors to meld together.
Serving:
Give the salad a gentle stir before transferring it to a serving dish. Garnish with additional chives, green onions, shredded cheese, and bacon crumbles if desired.
Serve chilled as a side dish to complement your favorite main courses.
Tips for Success:
Choosing Potatoes: Russet potatoes are ideal for this recipe because of their texture and ability to absorb flavors, but you can also use Yukon Gold potatoes for a creamier texture.
Cooking Potatoes: Make sure to cook the potatoes just until tender. Overcooking will result in a mushy salad.
Cooling Potatoes: Cooling the potatoes before adding them to the dressing ensures they don’t become mushy and that the dressing stays thick and creamy.
Customizing: Feel free to customize this salad by adding extra ingredients like diced hard-boiled eggs or a pinch of paprika for a smoky flavor.
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