3.5 Lbs of Red Skinned Potatoes
1 tsp. Garlic Powder
1 tsp. Black Pepper
2 tsp. Dill
1 tsp. Kosher Salt
1 T. Sugar
1 Packet Dry Ranch Dressing Mix
1 LB. Bacon, cooked and crumbled
1 1/2 C. Sour Cream
1 1/2 C. Mayonnaise
1 tsp. Balsamic Vinegar
(Note: This may seem like a lot of dressing to you, that's the key in the Whole Hog Potato Salad- lot's of creamy dressing. However, if you're a fan of a salad with less dressing I would start with a cup each of sour cream and mayo and add more to taste)
Step 1: Bake potatoes in a 350 degree oven for about 45 min to an hour, depending on how large your potatoes are, or until cooked through.
Step 2: Cool potatoes slightly and cut into 1/4 inch disks. (You could cube them too).
Step 3: In a separate bowl combine garlic powder, pepper, dill, salt, sugar, ranch mix, bacon, sour cream, mayo, and vinegar. Add to potatoes and stir until combined well.
Step 4: Cover and chill for a couple of hours- the longer they get to marry with the spices the more flavorful the salad!