3 pounds small red potatoes
1/2 cup mayonnaise
1/4 cup ranch dressing
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/8 teaspoon garlic powder
6 slices bacon (cooked crisp and crum- bled into little pieces)
1/2 cup celery, chopped
1/2 cup sweet onion, chopped
1/4 cup red bell pepper, chopped
1/4 cup green bell pepper, chopped
Salt water and steam or gently boil red potatoes with the skin on. Boil potatoes until they’re tender but not mushy. Drain and let cool.
Next, cut potatoes into 1-inch chunks. Whisk together mayonnaise, ranch dressing, salt, pepper and garlic powder in a large bowl until combined. Add potatoes, bacon, celery, sweet onion and bell peppers. Toss gently until well combined.
Refrigerate potato salad at least 4 hours or overnight for flavors to blend.