Recipe courtesy of Nona Flye
Total:
4 hr 30 min
Active:
20 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

  • 5 pounds russet potatoes
  • 1 cup mayonnaise 
  • 1 cup milk 
  • 1/2 cup (six slices) crumbled, cooked bacon
  • One 1-ounce packet ranch dressing mix 
  • 2 scallions, thinly sliced 

Directions

Put the potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook the potatoes until tender, about 15 minutes. Drain and let cool slightly. Carefully peel and chop the potatoes into 1/2-inch chunks.

In a large bowl, combine the mayonnaise, milk, bacon, ranch dressing mix and scallions and stir together. Add the potatoes to the bowl and toss with the dressing to coat. Let the potato salad cool completely. Cover and refrigerate for at least 4 hours and up to 24 hours before serving. Transfer to a platter and serve.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

IDEAS YOU'LL LOVE

Snow Pea, Scallion and Radish Salad

Recipe courtesy of Ellie Krieger

Potato Salad

Recipe courtesy of Patti LaBelle

Potato Salad

Potato Salad

Recipe courtesy of Tyler Florence

Top Hat Potato Tots with Ranch Dressing

Recipe courtesy of Justine Simmons

Nona Flye's Cole Slaw

Recipe courtesy of Nona Flye

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here