Ingredients
Scale
- 3 pounds red potatoes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons (1 packet) dry ranch seasoning mix
- 2 teaspoons pepper
- 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
- 8 pieces turkey bacon
- 2 medium jalapeno peppers
- 1 cup sharp cheddar cheese
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, toss cubed red potatoes with olive oil, ranch seasoning mix, and pepper until evenly coated.
- Spread the seasoned potatoes on a baking sheet and roast for 30–35 minutes until golden brown and crispy, stirring halfway through.
- While the potatoes roast, whisk together ranch dressing, mayonnaise, apple cider vinegar, and black pepper in a separate bowl.
- Once the potatoes are done roasting and have cooled slightly, combine them with diced red onion, diced turkey bacon, jalapenos, and cheddar cheese in a large bowl. Pour over the dressing mixture and gently fold until well combined.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg
Keywords: To adjust spice levels, remove jalapeno seeds for milder heat. Feel free to experiment with different cheeses or add fresh herbs for added flavor. This salad can be made ahead of time; just store it in an airtight container in the fridge.