Bacon Ranch Potato Salad

• 3 pounds Small Red Potatoes
• 12 ounces, weight Bacon
• 1-1/2 cup Sour Cream
• 1/2 cups Plus 2 Tablespoons Light Mayonnaise
• 2 Tablespoons Yellow Mustard
• 1 bunch Green Onions, Chopped
• 1/4 whole Red Onion, Minced
• 1 pinch Italian Seasoning
• 2 Tablespoons Ranch Dressing

1. Place the potatoes into a large pot and fill with enough water to cover. Bring to a boil and cook until tender enough to pierce with a fork. Drain, cool enough to handle, and cut into cubes.
2. Meanwhile, cook bacon in a large skillet over medium heat until browned and crisp. Remove from the pan with a slotted spoon and drain on paper towels. Reserve bacon grease.
3. In a large bowl, combine the potatoes, sour cream, mayonnaise, mustard, green onions, red onion, Italian seasoning and ranch dressing. Crumble the bacon into the bowl and pour 2-3 tablespoons of the reserved bacon grease over all. Stir gently until everything is evenly distributed.
4. Refrigerate overnight for the best flavor.

red potatoes, weight bacon, sour cream, light mayonnaise, yellow mustard, green onions, ubc, italian seasoning

Taken from tastykitchen.com/recipes/salads/bacon-ranch-potato-salad-2/ (may not work)