BACON RANCH POTATO SALAD

BACON RANCH POTATO SALAD 2 lb. baby red potatoes, halved (or quartered if large) 6 slices bacon 1 oz. 1 16-oz. tub sour cream Juice of 2 lemons 1/2 package ranch seasoning Kosher salt Freshly ground black pepper 1 c. shredded cheddar 1/2 c. freshly chopped chives In a large pot of boiling water, cook potatoes until fork tender, about 15 minutes. Drain and rinse under cold water, then transfer to a large bowl. Meanwhile, in a large nonstick skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then crumble. In a small bowl, stir together sour cream, lemon juice, and ranch seasoning. Season with salt and pepper. Add sour cream mixture to potatoes and toss until combined. Add cheddar, chives, and cooked bacon and toss until combined. Refrigerate at least 1 hour before serving.