You know those days that you just get caught up being a wife, mommy, coach, referee, maid.... the list is endless? Then out of the blue - you go to the mail box and YEAH - your favorite magazine is waiting for you. It sits in your mailbox patiently waiting like a mini surprise party just for you - just because! That is how I feel about my Southern Living subscription. No matter how hard a day has been, when I get that little gift in the mail - I know it is going to be a great night. I snuggle up in bed and peruse the pages. I put sticky notes on the pages of the recipes I intend to try. Half the time I never make it back to try those scrumptious treats - but this potato salad recipe was different. The minute I saw it - I knew I had to make it - and SOON! This comes out of my April 2004 Southern Living. At this point, my copy of the recipe looks like it has been to the front lines of battle - but it is always victorious!
2 Tablespoons olive oil 2 Pounds small red potatoes, diced 1/2 medium-sized onion, chopped 2 teaspoons minced garlic 1 teaspoon coarse salt 1/2 teaspoon freshly ground pepper 8 to 10 cooked crisp bacon slices, crumbled 1 bunch green onions, chopped 3/4 cup prepared Ranch dressing Salt and pepper to taste
Place oil in a 15 x 10 inch jellyroll pan; add potatoes and the next 4 ingredients, tossing to coat. Arrange potato mixture in a single layer. Bake at 425 for 30 to 35 minutes (if you like your potatoes crispier, bake about 10 minutes longer, stirring once). Transfer to a large bowl. Toss together potatoes, bacon, green onions, and dressing. Add salt and pepper to taste. Serve immediately or cover and chill until ready to serve.
If I am serving a steak dinner - sometimes I will substitute Blue cheese dressing in place of the Ranch - And lets face it - can you ever really have enough Blue Cheese?