Recipe courtesy of Nona Flye
Print
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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Potato Salad

Recipe courtesy of Patti LaBelle

Spicy Smoked Sweet Potato Salad

Recipe courtesy of Kelsey Nixon

Baked Potato Salad

Recipe courtesy of Alex Guarnaschelli

Potato and Pickle Salad

Recipe courtesy of Tiffani Thiessen

Mesa Grill's Southwestern Potato Salad

Recipe courtesy of Bobby Flay

Indian Potato Salad

Recipe courtesy of Bal Arneson

Cold-Fashioned Potato Salad

Recipe courtesy of Alton Brown

Spit-Roasted Pig with Nona's Rub and Basting Sauce

Recipe courtesy of Nona Flye

Creamy Dijon-Dill Potato Salad

Recipe courtesy of Dave Lieberman

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here