Ingredients
Scale
Potatoes
- 3 pounds red potatoes, washed and cut into small cubes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons dry ranch seasoning mix (1 packet)
- 2 teaspoons black pepper
Salad
- ½ cup (120 g) ranch dressing
- ½ cup (116 g) mayonnaise
- 3 tablespoons (60 g) apple cider vinegar
- ¼ teaspoon black pepper
- 1 small red onion, finely diced
- 8 slices bacon, cooked and diced (reserve some for garnish)
- 2 medium jalapeno peppers, diced
- 1 cup sharp cheddar cheese, finely shredded
Instructions
- Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper and spray with nonstick cooking spray.
- In a large bowl, combine the potatoes, olive oil, dry ranch seasoning mix, and black pepper. Toss to coat evenly. Spread the potatoes on the prepared sheet pan and bake uncovered for 45-60 minutes, flipping after 30 minutes, until crispy. Let cool for 15 minutes.
- In a large mixing bowl, whisk together ranch dressing, mayonnaise, apple cider vinegar, and black pepper until smooth.
- Add diced red onion, bacon (reserving some for garnish), jalapenos, and cheddar cheese. Mix well.
- Gently fold in the cooled roasted potatoes until evenly coated. Garnish with reserved bacon and serve warm or chilled.
- Prep Time: 20 minutes
- Cook Time: 45–60 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 360 per serving