This irresistible potato salad is perfect for barbecues, potlucks and buffets.
|2 lb||baby red potatoes|
|2 Tbsp||The Original Louisiana Brand Hot Sauce|
|1 cup||grape tomatoes, halved 1/2 cup ranch dressing|
|8 slice||double-smoked bacon, cut into 1-inch pieces, cooked|
|1||ripe avocado, halved, pitted, peeled and diced|
|½ cup||ranch dressing|
In large pot of boiling salted water, cook potatoes for about 15 minutes or until tender. Let cool slightly and cut in half.
In large bowl, toss potatoes with hot sauce; let cool completely.
Add arugula, tomatoes, bacon, avocado and ranch dressing to bowl; toss gently until well combined.
For make-ahead, prepare the potato salad without arugula and avocado. Refrigerate in an airtight container for up to 1 day. Stir in arugula and avocado just before serving. Top with a sprinkle of freshly cracked pepper.Recipe tags: Louisiana Brand Hot Sauce, easy difficulty, lunch, stovetop