|
1. Salt water and steam or gently boil red potatoes with the skin on.
2. Boil or Steam until the potatoes are tender but not mushy.
3. Drain and let cool.
4. Cut into 1-inch chunks.
5. Whisk together mayonnaise, ranch dressing, salt, pepper, and garlic powder in a large bowl until combined.
6. Add potatoes, bacon, celery, sweet onion, bell peppers, and olives.
7. Toss gently until well-combined.
8. Refrigerate potato salad at least 4 hours or overnight for flavors to blend.
|
