Bacon Ranch Potato Salad

 A cool and creamy summer side dish for your next barbeque.

As a bonus, this is dairy free.

INGREDIENTS

2 pounds gold potatoes (if large, peel; if small, there is no need to peel the potatoes)

1/2 cup mayonnaise

1 tsp. dried dill weed

1 tsp. garlic powder

1 tsp. onion powder

3/4 tsp. salt

1/2 tsp. black pepper

1 Tablespoon cider vinegar

4 strips of bacon, cooked and crumbled

1/2 cup sliced green onions

2 Tablespoons sliced chives

1 Tablespoon minced fresh dill

INSTRUCTIONS

Place potatoes in a large pot and cover with water. Add one teaspoon salt. Bring to boil and cook until potatoes are fork tender. Drain, cool, and slice into bite size pieces.

Cook bacon until crispy. Drain fat on paper towels and crumble.

Whisk together mayonnaise, herbs, spices and vinegar until smooth and creamy.

Combine potatoes, sliced green onions, bacon and mayonnaise mixture in large bowl. Stir gently to combine. Cover and refrigerate at least 30 minutes before serving.