Ingredients
- 6 to 8 large red potatoes
- 1/4 c. red onion – diced small
- 5 slices bacon
- 1/2 c. Dorothy Lynch (or fat-free)
- Prep time: 10 Minutes
- Cook time: 20 Minutes
- Serves: 6
The Method
- Chop potatoes into 1 inch cubes, (or leave the skin on the potatoes for color).
- Boil until tender but not mushy. Do not over cook.
- Cool potatoes in cold water and drain well and place in large bowl.
- Fry bacon till crisp, drain on paper towel, and crumble.
- Add diced onion and crumbled bacon to potatoes.
- Pour Dorothy Lynch over potato mixture and stir well.
- Chill until serving.
The Original One
Home Style
The original that’s as reliable as a good ol’ Midwestern handshake. Drizzle it, dip it, mix it – no matter how you use it, our tangy flavor has been winning over taste buds since back when folks still knew all their neighbors. This one’s comfort in a bottle – plain and simple.
Light & Lean
The No Regrets One
All the flavor without the fuss – kinda like Sunday supper, but lighter on the waistline. It’s lean, mean, and Midwest clean, because who says you can’t have it all?
Dorothy Ranch
The Creamy One
A new spin on a classic, as bold as a summer storm rolling in over the plains. Creamy and rich, with that unmistakable Dorothy Lynch kick that’ll have ranch lovers saying, “Well, I’ll be!”
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- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Serves: 8
