Cook 6 bacon slices in advance. I like to cook a pack of bacon in the oven, then freeze the other half for future recipes. Bake at 400°F for 16-20 minutes or until it reaches desired crispiness (You can also cook it in a frying pan on the stove).
Lay bacon on a paper towel to absorb excess grease. Use kitchen scissors or knife to chop and crumble small.
Boil Potatoes:
Scrub the outsides of potatoes, then slice into quarters. Fill the pot with enough water to cover potatoes. Bring to a boil, then reduce heat and let simmer until potatoes are slightly tender when poked with a fork. Drain water.
Assemble Salad:
Add cooked potatoes, crumbled bacon, green onion, dill pickles, grated cheese and ranch dressing to a bowl. Toss everything together.
Serve immediately, or let chill in fridge until ready to eat. Leftovers can be stored in fridge for up to 1 week.
Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.
Get The Free AndiAnne NewsletterSubcribe To My Newsletter For New Recipes Delivered To Your Inbox Weekly.