Bacon. Ranch. Cheddar. Potatoes. Need I say more?
This Bacon Ranch Potato Salad is one of my all-time absolutely favorite side dishes. Made with fresh cheddar cheese, crispy bacon, a pop of green onions, and creamy ranch dressing, it’s the perfect flavor combination if you ask me. I’ve been making this recipe for friends and family for years. It’s an old favorite of mine and it’s way too good not to share.
I’m obsessed with bacon ranch anything but you add potatoes to the mix… and Katy bar the door. I could eat the whole damn dish with just a cold beer and fork. Even if you’re not as ranch obsessed as I am, I promise, this recipe is so good, you’ll love it just as much as I do. It’s
This potato salad is also super easy to make and gets even better after an hour in the fridge. It’s the perfect compliment for all your summer barbecues and pool parties, for the football watching and tailgate parties in the fall, and any other get together all year round.
It starts with perfect ranch…
I love how simple this recipe is to throw together. In order to keep things as low-key as possible, I love to used pre-mixed ranch seasoning. And my hands down absolute favorite is Hidden Valley Ranch Seasoning. They’re sold in one or two packs at the grocery stores. You just mix it with the creamy base of your choice, and it makes the absolute best tangy, flavorful ranch dip or dressing. For this recipe, use a mix of mayo, Greek yogurt and sour cream to create a balanced creamy, tangy flavor.
If you want to make the recipe lighter, you can swap out the mayo for more Greek yogurt, or use lower fat versions of that and the sour cream. As long as you’ve got your seasoning, you can’t go wrong.
Making Bacon Ranch Potato Salad
There are just a few simple steps to making this heavenly potato salad.
The recipe starts with red potatoes. They have a yummy, earthy flavor and keep their skin on for this recipe, adding a ton of great texture. Rinse and dice the potatoes and add them to a pot of salted boiling water. Cook until the potatoes are fork tender, but not mushy. Remove them from the heat, drain immediately and let them cool completely.
While those potatoes are cooking, prep the bacon. Cut up about four strips of bacon into small pieces (I use kitchen scissors to do this, and it’s way easier than a knife). Cook the bacon in a skillet over medium high heat until it’s super crispy and most of the fat has rendered out. Transfer the bacon to lined paper towel to drain and cool.
Next, time to make your ranch dressing. Mix one package of Hidden Valley Ranch seasoning with equal parts mayonnaise, Greek yogurt and sour cream. For the perfect flavor balance, add a dash of vinegar, a squeeze of yellow mustard, and some some garlic powder. Chop up a handful of fresh parsley for a pop of bright, herbal notes. Then whisk everything together until the dressing is smooth.
Finish the prep work by shredding up a bunch of cheddar cheese, and chopping up half an onion and a couple of scallions.
Finally, bring everything together. Add all the ingredients to big mixing bowl along with the dressing and toss until its all totally combined.
For the best results, pop the potato salad in the fridge for at least 30 minutes to an hour before serving. It will keep in the fridge for up to a week.
Let me know if you give this Bacon Ranch Potato Salad a try! I love to hear from you in the comments, or tag me on instagram @eat.think.live and let me see your creation! Plus, you can check out the rest of my recipes HERE.
Bacon Ranch Potato Salad
- 3 strips thick cut bacon cut into small pieces
- 6-8 medium red potatoes diced
- 1 packet Ranch Dressing seasoning mix
- 1/2 cup Mayonnaise
- 1/2 cup Greek Yogurt
- 1/2 cup Sour cream
- 1 tbsp Mustard
- 2 tsp Distilled white vinegar
- 1 tsp garlic powder
- Salt & pepper To taste
- 1/2 white onion Diced
- 3 scallions Chopped
- 1 Tbsp Fresh Parsley Chopped
- 1 cup cheddar cheese freshly shredded
- Bring a pot of salted water to boil. Add the potatoes and cook until soft, but not mushy (about 7-10 min). Drain and let the potatoes cool completely.
- Meanwhile, add the bacon to a skillet over medium high heat. Cook until fat is rendered out and pieces start to crisp up (about 5-10 minutes). Place on a paper towel lined plate to drain and set aside.
- While potatoes are cooking, mix together the ranch packet with the mayo, Greek yogurt, sour cream, mustard, vinegar and garlic powder. Add salt and pepper to taste. Let the mixture sit in the fridge until you’re ready for it.
- Add the drained and cooled potatoes to a bowl, along with the cooked bacon, diced onions and scallions, and shredded cheddar.
- Add the dressing mixture and toss to coat completely.
- Let the potato salad cool in the fridge for at least 30-60 minutes before serving.