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.
- 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
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.