PRE-ORDER MY Brand New COOKBOOK "The Domestic Geek's Meals Made Easy”! Full list of retailers here: https://inspiredentertainment.com/inspired-eats/cookbook/ Fresh Herb Hacks: http://bit.ly/2IsLjR0Summer Salad Recipes: http://bit.ly/2qHlo2sHealthy Breakfast Recipes: http://bit.ly/1OuA1v1Healthy Lunch Recipes: http://bit.ly/1XQuIriHealthy Snack Recipes: http://bit.ly/2aCBfDMFrequently Used & Favorite Items: https://www.amazon.com/shop/thedomesticgeek1Purchase my eBooks here:Healthy Meal Plan 2018 eBook: http://bit.ly/HealthyMealPlans18eBook*eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepeBookBundle*NEW* 30 Days of Smoothies: http://bit.ly/30SmoothieeBookDinner Made Easy: http://bit.ly/DinnerMadeEasyeBookSoup Made Easy: http://bit.ly/SoupMadeEasyeBookFacebook: https://www.facebook.com/thedomesticgeek1Twitter: https://twitter.com/@SaraLynnCauchonInstagram: http://instagram.com/thedomesticgeek1Pinterest: http://www.pinterest.com/TheDomesticGeek/Blog: http://thedomesticgeek.com/Google+: https://plus.google.com/u/0/114903217169599160171/postsBacon Cheddar Ranch Potato SaladDressing:1/2 cup sour cream3 tablespoons apple cider vinegar1 tablespoon freshly chopped parsley1 tablespoon freshly chopped dill1 tablespoon freshly chopped chives1 teaspoon garlic powder1 teaspoon onion powder1/4-1/2 cup milk or cream Salt and freshly cracked black pepperSalad:4 cups halved baby potatoes, steamed1/2 cup shredded cheddar cheese, halved1/3 cup cooked chopped bacon, halvedIn a small bowl, whisk together the sour cream, vinegar, herbs, garlic powder, onion powder, salt and pepper. Thin out the dressing by whisking in milk as needed. Set it aside.In a large bowl, toss together the potatoes, half of the bacon, half of the cheddar and all of the dressing. Transfer the potato salad to a serving dish and top with the remaining cheddar and bacon.French Potato SaladDressing:1/4 cup olive oil3 tablespoons white wine vinegar or champagne vinegar 2 tablespoons Dijon mustard1 shallot, minced1 garlic clove, gratedSalt and freshly cracked black pepperSalad:4 cups halved baby potatoes, steamed1/2 cup cornichons, larger ones sliced in half on the bias1/4 cup chopped fresh tarragon2 green onions, finely sliced2 tablespoons freshly chopped parsleyIn a small bowl, whisk together the dressing ingredients and set it aside.In a large bowl, toss together the potatoes, cornichons, tarragon, parsley and dressing. *For a delicious lunch, try serve with a soft boiled egg.Roast Potato SaladDressing:3 tablespoons olive oil2 tablespoons apple cider vinegar1 teaspoon paprika1 teaspoon garlic powder1/2 teaspoon ground cuminSalt and freshly cracked black pepperSalad:4 cups halved mini red skinned potatoes2 red peppers, diced2 ears of corn 1 jalapeño pepper, seeded and minced1/4 cup sliced green onions2 tablespoons freshly chopped cilantro1 lime, zest and juiceSalt and freshly cracked black pepperPreheat the oven to 400ºF.In a small bowl, whisk together the dressing ingredients. Set it aside.Arrange the potatoes, peppers and corn on a parchment lined baking sheet. Brush the corn with the dressing and pour the remaining dressing over the potatoes and peppers. Mix well. Bake the potato mixture, stirring occasionally, until the potatoes are fork tender and are lightly golden, 40 to 45 minutes. Allow the corn to cool enough to handle before removing the kernels from the cob. Transfer the potatoes and peppers to a large bowl and stir in the corn kernels, lime zest, juice, green onions and cilantro. *SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon