Chicken Bacon Ranch Potato Salad

Steps

• 1

  Boil 3 large baking potatoes (about 2 1/2 lb) in large pot of water until fork easily pierces with little resistance. Drain; cool completely on cooling rack (about 1 hour).
• 2

  Peel potatoes; cut into bite-size pieces. Place in large bowl.
• 3

  In separate bowl, beat 1/2 cup mayonnaise and 1/2 cup ranch dressing with whisk. Fold into potatoes. Add 6 strips thick-cut bacon, crisply cooked and cut into bite-size pieces, and 5 deli-fried chicken tenders (boneless), cut into bite-size pieces. Fold again to lightly coat with sauce.
• 4

  Season with salt and pepper to taste. Refrigerate until ready to serve.
• source:allrecipes.com