Bacon Ranch Potato Salad

• 3 pounds Small Red-skinned Potatoes
• 2 Tablespoons Olive Oil
• 1/2 teaspoons Kosher Salt
• 4 strips Thick-Cut Applewood Smoked Bacon
• 1 Tablespoon Reserved Bacon Fat
• 3 whole Green Onions (Light And Dark Green Parts), Trimmed And Sliced
• 1/2 cups Homemade Buttermilk Ranch (See My Recipe Box), More Or Less To Taste
• 3/4 cups Cheddar Cheese, Freshly Grated

1. Preheat oven to 400u0b0F and place the potatoes onto a rimmed metal sheet pan. Drizzle with olive oil, season with 3/4 teaspoon of kosher salt. Roast for 30 minutes or until fork tender. Allow the potatoes to cool completely before assembling the potato salad.
2. Meanwhile, cook the bacon until crispy. Drain on paper towels and chop.
3. Place the potatoes into a large bowl, cut larger potatoes in half if large. Add in the reserved bacon fat and toss to coat.
4. Next add in the chopped bacon, green onions, cheddar and ranch. Toss until even coated.
5. Serve immediately at room temperature or chill until ready to serve.

redskinned potatoes, olive oil, kosher salt, bacon, bacon, green onions, buttermilk, cheddar cheese

Taken from tastykitchen.com/recipes/salads/bacon-ranch-potato-salad/ (may not work)