I make a killer potato salad that is a hit with everyone that tries it. Bob, this is for you.

INGREDIENTS

5 lbs small to medium red potatoes
1 bunch green onions
1 lb thick sliced bacon (get it from the butcher block)
1 20 oz bottle HIDDEN VALLEY RANCH (don't use any other brand)
2 cloves garlic
2 teaspoons Kosher salt
2 teaspoons fresh ground black pepper
Tapatio or Tabasco about 8-10 shakes


How to make it:

Wash the potatoes, leave the skins on them and cut them into about 1" squares, bring some lightly salted water to a boil and put them in, cover. Cook potatoes about 8-12 mins or until a little less cooked than fork tender. While the spuds are boiling, cut the bacon into small pieces, about 1" or 2" wide, cook the bacon over medium high heat. Finely chop the green onions and garlic.

Once the bacon is cooked, drain off all but about 1 or 2 tablespoons of the fat, save this for later. Remove the potatoes from the heat and get them out of the hot water. Let them cool for a while, until cool to the touch. Grab a big bowl, preferably one with a lid. Put 1/2 of the potatoes in the bowl, add 1/2 of the other ingredients, stir to combine. Add in the rest of the potatoes and ingredients, stir to combine.

You can eat it warm, cool or cold. Put the leftovers in the bowl with the lid on it and put it in the fridge.

Enjoy