This is a great potato salad to take to family gatherings or on picnics. Roasting the potatoes gives them a depth of flavor that cannot be achieved through the standard method of boiling. Start off with just half the package of the Ranch dip mix and taste before deciding if you want to add more. It can overpower and make the dish too salty if you use too much.
Definitely not a low-carb dish, but my family loves it.
Stuffed Baked Potato Salad
3 lb small red potatoes
2 tbsp olive oil
½ pkg Hidden Valley Ranch dip mix
1 ½ c sour cream (I use low-fat or fat-free)
1 ½ c mayonnaise (try this mayo substitute)
½ to 1 c. green onions, green part only, sliced thin
1 pkg precooked bacon, 14-16 slices, chopped
1 c. shredded Colby-Jack cheese
Preheat oven to 400 degrees. Cut potatoes into quarters. If potatoes are very small, cut them in half – they should be bite size. Toss potatoes in olive oil and spread out on a large baking sheet. Roast for 25-30 minutes, just until potatoes are tender and light golden in color. Remove from oven and allow to cool.
Combine half the package of Ranch dip mix, sour cream, mayonnaise, green onions and bacon and in a large bowl. Taste to see if you want to add more of the ranch dip mix. Add cooled potatoes and stir gently until combined. Top with shredded cheese. Chill until ready to serve.