4 to 6 russet (or 8 to 12 small red skin) potatoes
1/4 cup imitation bacon bits (gives you a smoky flavor)
1 handful of dill hamburger sliced pickles
1/2 cup shredded cheese
1 regular sized bottle of your favorite ranch dressing (HIDDEN VALLEY® is my favorite)

Wash potatoes. Chop potatoes in bite size pieces. Boil potatoes. Chill potatoes overnight.

Chop pickles. In a large mixing boil mix all ingredients. Place in refrigerator to let settle for approx 1 to 2 hours.

Note: If using real bacon, cook till a crisp and crumble.

Serves 6 to 8

Submitted by: Darla Biggerstaff