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As the summer sun shines brightly and the days stretch longer, the call for outdoor gatherings, barbecues, and picnics becomes irresistible. Among the classics that grace picnic tables and backyard barbecues, potato salad stands out as a perennial favorite. Its creamy texture and comforting flavor make it a beloved side dish that complements a variety of grilled meats, sandwiches, and fresh salads. Whether it's a family reunion, a neighborhood cookout, or a simple get-together with friends, potato salad is sure to satisfy.

Ranch Potato Salad

Elevate your summer gatherings with this deliciously creamy Ranch Potato Salad, the perfect side dish for barbecues, picnics, and potlucks. Made with baby potatoes, tangy ranch dressing, fresh vegetables, and sharp cheddar cheese, this recipe is both satisfying and flavorful. Easy to make and packed with nutrients, it’s a crowd-pleaser that will leave everyone wanting more. Try it out for your next event! #PotatoSalad #Ranch #SummerRecipes #BBQ #PicnicFavorites
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Ingredients
  

2 pounds baby potatoes, halved

1/2 cup ranch dressing

1/4 cup sour cream

1 cup celery, diced

1/2 cup red bell pepper, diced

1/2 cup green onions, sliced

1/2 cup sharp cheddar cheese, shredded

1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

Salt and pepper to taste

Optional: 4 slices bacon, cooked and crumbled

Instructions
 

Cook the Potatoes: In a large pot, add the halved baby potatoes and cover them with water. Bring to a boil over medium-high heat and cook for about 10-12 minutes, or until the potatoes are fork-tender. Drain and let cool slightly.

    Prepare the Dressing: In a medium bowl, combine the ranch dressing and sour cream. Whisk together until smooth.

      Mix the Vegetables: In a large bowl, combine the cooled potatoes, diced celery, red bell pepper, green onions, and dill. If using bacon, add the crumbled bacon.

        Combine Everything: Pour the ranch dressing mixture over the potato mixture. Gently fold the ingredients together until everything is well coated.

          Season: Taste and season with salt and pepper as needed. Make adjustments to the ranch and sour cream ratio to suit your taste preference.

            Chill: Cover the salad with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.

              Serve: Give the salad a gentle stir before serving, and garnish with additional green onions or dill if desired.

                Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 6-8