Bacon. Ranch. Cheddar. Potatoes. Need I say more?
This is one of my all-time absolutely favorite side dishes. And it’s also super easy to make. It’s the perfect compliment for all your summer barbecues and pool parties.

I didn’t’ get the cleanest pictures of this recipe, as we were whipping it up on Cinco De Mayo last week, after sipping several cocktails. 😎 But 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.

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.

Trust me, you will want to make this easy potato salad all summer long.

Print Recipe

Bacon Ranch Potato Salad

This is my go-to side dish for all cookouts, backyard parties, summer pot lucks and family reunions. Creamy ranch, crispy bacon, cheddar cheese and just the right amount of tang. I literally can never eat another potato salad.

Total Time1 hr

Course: Salad, Side Dish

Keyword: bacon, cheddar, easy recipe, easy side dish, potato salad, potatoes, quick and easy recipe, ranch, ranch seasoning, side dish, summer salad

Ingredients

3 strips thick cut bacon cut into small pieces
6-8 medium red potatoes
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 cup cheddar cheese freshly shredded

Instructions

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.
Boil potatoes in water until soft (but not mushy!) About 7-10 minutes. Drain and let the potatoes cool completely.
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.