Rancher’s Potato Salad

30 Minutes8 People

This recipes yields enough food for an average of 8 portions.


  • 2 pounds red potatoes, halved or quartered into like-size pieces
  • 8 ounces thick-sliced bacon
  • ½ cup parsley leaves, chopped
  • ¾ cup chopped red onion
  • 1 cup diced celery
  • 1 cup Borden Ranch Sour Cream Dip
  • 2 tablespoons red wine vinegar, or more to taste
  • Salt and pepper to taste


Heat a large pot of water to boiling, add potatoes, reduce to simmer and cook until fork-tender. Drain, and cut into bite-size pieces. In a skillet, fry the bacon until crisp, drain and chop. In a large bowl, combine the potatoes, bacon, parsley, red onion and celery. In a small bowl, whisk together Ranch Sour Cream Dip and red wine vinegar. Gently fold into the potato/bacon mixture. Add more vinegar and salt and pepper to taste.