Loaded Tater SaladPrint Recipe
- 20 minutes Prep | 10-20 minutes Cooking
- 6 Servings
Wash potatoes and boil whole with skins on. Mix ranch dip with sour cream and mayo and refrigerate. When potatoes are al dente, remove from heat and drain, then dice with skin still on into bite size chunks. Mix dip mix, adding more Duke’s Mayo and sour cream until you get a creamy texture. Add bacon, cheese, and green onions. Mix well.