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This is next-level potato salad, y’all! SO DELICIOUS!

  •     8 medium red potatoes, peeled, cooked and diced
  •     1 1/2 cups mayonnaise
  •     2 tablespoons apple cider vinegar
  •     ¼ cup ranch dressing
  •     1 tablespoon yellow mustard
  •     1 teaspoon salt
  •     1/2 teaspoon pepper
  •     2 ribs celery, diced
  •     1 tsp. celery seeds
  •     1/2 cup onion, diced
  •     5 hard-boiled eggs, diced
  •     ½ lb, bacon fried crispy, crumbled
  •     4 oz cheddar cheese, diced
  •     2 green onions, diced (optional)


  1. Place  potatoes in a large pan and cover with cold salted water. Over high heat bring to a boil then lower heat and gently boil until tender. Drain and allow to cool to room temperature. I spread them out on a cookie sheet for quicker cooling.
  2. While the potatoes are cooling, in a large bowl mix together the  mayonnaise, ranch dressing, apple cider vinegar, mustard, salt, pepper and the celery seeds.
  3. Add the potatoes to the mixture and stir with a wooden spoon until potatoes are coated.
  4. Add the diced celery, onions, bacon and cheese, mix well. Stir in the eggs. Chill for an hour before serving.
  5. Garnish green onion, optional.

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