Picnic Perfect Potato Salad With Ranch

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• 2 oz. Toby’s Ranch
• 1 lb. bacon, cooked
• 2 1/2 lbs. potatoes
• 2 bunches green onions
• 2 tsp. seasoning of choice
  we used Bragg’s Organic Seasoning Mix
• 12 oz. sour cream
• 1 1/2 cups cheddar cheese
• Olive oil
• Fresh dill, to taste
• Salt and pepper, to taste

Preheat oven to 415 degrees Fahrenheit. While the oven warms, wash and dry potatoes. Cut potatoes into quarter pieces (pictured below). Add to large bowl and drizzle with olive oil. Add 2 tsp of Bragg Organic Sprinkle Seasoning. Finish with salt and fresh cracked pepper to taste*. Toss. * I use Jacobsen Salt Co. Hand-Harvested Pure Flake Sea Salt which is another local company in Oregon.

Lightly oil a cookie sheet or use a Silpat non-stick silicone baking mat over a cookie sheet for easy removal of potatoes once baked. Place potatoes in oven for approximately 30-35 minutes depending on the oven. I like to check periodically to see the progress. Change cooking time accordingly.

While potatoes are cooking, fry bacon until done. Set aside to cool.

In a small bowl, whisk together the sour cream and Toby’s Ranch dressing. Optional – add fresh dill to this mix as desired, for additional flavor.

Remove potatoes from oven and allow to cool before handling. Once potatoes are cool, in large bowl add potatoes, bacon, cheddar cheese and green onions. Stir in the Toby’s Ranch and sour cream mixture until blended and coated well.

Refrigerate 1 hour before serving.

Top with more green onions (if desired) and fresh cracked pepper.

Serve and enjoy your Picnic Perfect Potato Salad!