Cheddar Cheese and Bacon Potato Salad

This stacked potato salad is full of the familiar flavors of a stuffed baked potato, complete with cheddar cheese, bacon and ranch dressing.

Prep Time: 15 min
Cook Time: 20 min

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

1 1/2 pounds red baby potatoes, cut into medium dice
3/4 cups fresh peas
1/2 teaspoon salt
5 slices sweet hickory smoked bacon, cooked crisp
1⁄4 cup yellow onion, diced
1⁄4 cup red onion, diced
1 cups smoked cheddar cheese, grated, divided use
2 tablespoons parsley, chopped
1/2 cup ranch dressing
1⁄2 cup micro greens

Allergens:

Milk

Nutritional Information

Directions:

Bring a pot of water to boil and cook the potatoes until soft, about 15 minutes. Remove the pan from the heat and drain the water from potatoes. Let the potatoes cool to room temperature before refrigerating.
In a small sauce pan, add the peas and ½ teaspoon of salt. Cook for approximately 5 minutes. Remove the pan from the heat and drain water from the peas. Let the peas cool to room temperature.
Crumble the slices of bacon. In a large bowl, combine the potatoes, yellow onion, red onion, 3/4 cups grated cheese, parsley, 1/2 cup of English peas, and all but 2 tablespoons of the ranch dressing. Toss gently and reserve under refrigeration until needed.
Combine the remaining 2 tablespoons of ranch dressing with 2 tablespoons of water. Reserve under refrigeration until needed.
Mound 1/2 cup of potato salad in the center of a plate. Drizzle the potato salad with some of the thinned dressing. Scatter some of the reserved peas around the plate. Top the potato salad with 1 tablespoon of the remaining grated smoked cheddar, some bacon crumbles, and some of the micro greens. Serve immediately.