This salad holds up well for days. I prefer to use white or Yukon gold potatoes, something that won't mush up.
If my husband liked onions, I would have used some chopped red onions in this salad.
RANCH BACON POTATO SALAD
5 large (6 cups) POTATOES; Cubed.
1 cup(s) SOUR CREAM
1 package(s) (1 ounce) RANCH DRESSING MIX AND SEASONING MIX; Hidden Valley.
1/2 cup(s) MAYONNAISE
1/2 cup(s) MIRACLE WHIP
5 to 6 slice(s) (1/3 cup) BACON; Cook And Crumble.
3 EGGS; Hard Boiled, Chopped.
4 GREEN ONIONS; Chopped.
SALT; To Taste.
BLACK PEPPER; To Taste.
Cook the potatoes in boiling water until tender.
Let potatoes cool; peel and cube up.
Add cubed potatoes to a large bowl.
Add bacon bits, chopped green onions and chopped up hard boiled eggs.
Combine the sour cream, with the ranch dressing and mix well.
Add sour cream mixture along with the Mayonnaise and Miracle Whip and mix gently.
Season with salt and pepper to taste.
Place in refrigerator for a couple hours before serving.
This tastes better the longer it sits.