With a can of crushed pineapple and basic cake ingredients, it’s simple to make this delicious, fruity granny cake from scratch. It has a delicious, milky coating on top.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 45 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 11 red potatoes
- 6 slices bacon
- 1 ½ cups shredded Cheddar cheese
- 3 green onions, chopped
- 1 (15.5 ounce) container ranch-style dip (such as T. Marzettis®)
Instructions
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat. Reduce heat and simmer until tender, about 20 minutes. Drain and refrigerate until cold, then cut into bite-size pieces.
- While the potatoes simmer, cook the bacon. Place the bacon in a large skillet; cook over medium-high heat until brown and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble.
- Combine the cooked potatoes, crumbled bacon, Cheddar cheese, and green onions in a large bowl. Fold in the ranch dip. Refrigerate overnight.
Nutrition Facts
| Calories | 415 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 4 g |
| Protein | 12 g |
| Saturated Fat | 10 g |
| Sodium | 524 mg |
| Sugars | 4 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I love this salad! So easy to make, and it requires zero eggs. I had to replace the bacon with beef summer sausage and it’s GOOD!!!
This is a huge hit with my family. Been making this potato salad for years. Although I have never put cheese in the recipe. And I used a pound of bacon in each salad. Yum.
I doubled the bacon and the green onions and I used my own ranch dip. I didn’t have time to refrigerate it overnight but I did make it early this morning before it got hot and stuck it to set in the fridge all day until dinner. This was good but I think it all depends on how spiced up your ranch is. Make sure you taste test it to make sure it dosen’t need more spices before you serve it.
Very easy to make. I halved the recipe and didn’t have time to let it sit overnight, and it was still very tasty. I will be making this again!
This is a great recipe. I was in a huge hurry, so instead of cooking bacon, I used an entire bottle of real bacon bits. I also used an entire bottle of “Hidden Valley” ranch dressing, which ended up being 16 oz. I dumped an entire bag of shredded cheddar cheese, which is about 2 cups and mixed it all together. I was only able to refrigerate it for about 2 hours and it was still delicious. I’m sure it will be even better after it has set overnight.
awesome recipe and I made it just as it was written. The bad part is now that my friends tried and loved it, they have said at our next party, my job is to bring this great salad!!
This was pretty good. May have been better with a better quality ranch dip. Next time I will use Hidden Valley.
I made this for a BBQ this summer. Everyone loved it and I get requests for it now. Its totally yummy!
At first I was worried but once I tried it after it chilled for awhile….YUMMMMMM!!! I really hope everyone likes it because if they don’t I’ll eat it all. Very easy and quick to make!
awesome and simple! Everyone in the house loved it!
Very good! Easy and I love recipes you can make ahead. It was a big hit at a recent graduation party.