FAST AND EASY POTATO SALAD
If you like ranch dressing, this salad is for you. Here’s my adaptation from one a student gave me. Nice for a Memorial Day celebration. The dressing is plenty for 3 pounds, and if you want to cook up 4 pounds of potatoes, I still think there will be plenty of dressing to cover.
Today we have so many varieties of onions to choose from. This recipe for a yummy potato salad uses green onions, sometimes called scallions. All onions are good for your cardiovascular system and circulation.
3 pounds or so red or gold potatoes, peeled or unpeeled and cut into chunks (if all you have are Idaho/baking potatoes, that’s OK but they will be a bit more crumbly when cooked due to their high starch content)
16 oz. sour cream
1 oz. ranch dressing mix (1 pouch)
1 nice bunch green onions, thinly sliced, green and white part both
Cooked bacon, crumbled: anywhere from 1/2 to 1# – that’s up to you!
1-1/2 cups shredded Cheddar or Taco blend cheese
Cook potatoes in enough salted water to just cover. Bring to a gentle boil and cook until done but not mushy, about 20 minutes. When you can insert a knife into one and it slips out easily even though potato is a bit firm, they’re done.
Meanwhile mix up the dressing. I like to pour it over potatoes while they are still warm to soak up the dressing. The dressing is pretty thick so use a light hand. Cool a couple of hours before serving.
Tips from Rita’s kitchen:
· You can leave out the bacon if you like.
· Worried about carbs? Cold potatoes are absorbed more slowly into your body than hot potatoes – we call that “starch resistant” so by eating the potato salad cold, you’re not getting a real fast rush of carbs.