Ingredients
2 lb. baby red potatoes, halved (or quartered if large)
6 slices bacon
1 oz. 1 16-oz. tub sour cream
Juice of 2 lemons
1/2 package ranch seasoning
Kosher salt
Freshly ground black pepper
1 c. shredded cheddar
1/2 c. freshly chopped chives
Preparation
Step 1In a large pot of boiling water, cook potatoes until fork tender, about 15 minutes. Drain and rinse under cold water, then transfer to a large bowl.Step 2Meanwhile, in a large nonstick skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then crumble.Step 3In a small bowl, stir together sour cream, lemon juice, and ranch seasoning. Season with salt and pepper.Step 4Add sour cream mixture to potatoes and toss until combined. Add cheddar, chives, and cooked bacon and toss until combined. Step 5Refrigerate at least 1 hour before serving.
