Texas Ranch Potato Salad
5 lbs red potatoes, unpeeled and cut in half
1 cup mayonnaise
1 cup sour cream
1 1-oz package of dry ranch mix
6 green onions, sliced thin
1/2 cup shredded cheddar cheese
8 slices of bacon, cooked until very crisp and crumbled (prepare right before serving)
Bring a large pot of water to a boil. Cook potatoes until tender, but still firm enough to cut, about 15-20 minutes. Cut into small cubes and chill in refrigerator for 3 hours.
In a small bowl combine mayo, sour cream and ranch mix. Let chill in the refrigerator for at least 2 hours.
When ready to serve, toss together potatoes, ranch, green onions, cheddar cheese and bacon. Serve immediately.