Ranchtastic Potato Salad #RSC

Ready, Set, Cook! Hidden Valley Contest Entry. I absolutely love ranch dressing and almost equally love potato salad. I heard Emiril Lagasse added ranch dressing to his potato salad and had to try it. I tried it with my favorite potato salad ingredients and could not believe the difference in flavor. I like it warm, but you can eat it either warm or cold and the next day it tastes even better!

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 16  ounces baby red potatoes
• 8 -10  ounces  Hidden Valley® Original Ranch® Dressing
• 1  tablespoon  Greek yogurt
• 2  tablespoons  chopped fresh dill
• 2  tablespoons  chopped chives
• 2  small celery ribs, chopped
• 2  small shallots, chopped
• 4 -5  hardboiled egg, chopped
• 6  slices  cooked bacon, crumbled
•  salt and pepper

Directions

1. Cut the potatoes in half, all roughly the same size and place in a pot of cold water, just covering the tops of the potatoes. Bring to a boil and cook until tender, 10-12 minutes or so. Mix the ranch dressing and greek yogurt. Drain potatoes, place in a bowl and pour the dressing over. Add the rest of the ingredients and stir until combined, being careful not to break up the potatoes too much. I like to eat the potato salad while it's warm but you can certainly put it in the fridge until cold or ready to eat.