This Bacon Ranch Potato Salad recipe is the perfect side dish for all your summer BBQs and potlucks! It's loaded with all the best ingredients, crispy bacon, ranch dressing, and potatoes, and it comes together in just minutes. Everyone always loves this salad, so be sure to make plenty!
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Why you'll love this recipe
- Ranch Potato Salad is total comfort food. This creamy salad features all of your favorite loaded baked potato toppings in one delicious dish.
- Tender potatoes are tossed with crisp bacon, sharp cheddar cheese, and green onions, then coated in a creamy dressing to make this delicious loaded potato salad
- Perfect for a potluck, picnic, summer cookout, or family gathering.
- This salad can be made ahead of time and chilled until you’re ready to serve.
- Some call this salad "Crack Potato Salad".
Ingredient List
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- tri-colored baby potatoes
- mayonnaise
- sour cream
- Ranch dressing mix
- crispy bacon, cooked and crumbled
- cheddar cheese, shredded
- scallions/green onions, chopped
- salt and black pepper
Equipment
- Large Pot, 8 quart
- Stainless Steel Mixing Bowls
- Measuring Spoons and Cups
- knife
- Cutting Board
- Colander
- Wooden Spoon
How to make Bacon Ranch Potato Salad
This is an overview of the recipe. The full instructions are below in the recipe card.
- Wash and quarter potatoes. Place potatoes in a large pot of cold water. Add salt and black pepper to the water for extra flavor.
- Bring the water over medium-high heat to a boil. Boil potatoes until just fork-tender, about 10-15 minutes.
- Carefully drain the potatoes by using a colander. Set them aside to cool.
- Combine mayonnaise, sour cream, and Ranch dressing in a large mixing bowl.
- Stir in cooked bacon, shredded cheese, and scallions to the mayonnaise mixture
- Gently stir in the potatoes and season with salt and black pepper to taste. Everything should be well combined.
- Cover and chill the potato salad for at least 2 hours before serving.
Tip: Right before serving, taste the potato salad again for seasoning. If needed, adjust seasonings.
Make-ahead, storage, and freezer tips
Leftover potato salad should be stored in an airtight covered container in the refrigerator for up to 3-4 days.
This dish will not freeze well. Any mayonnaise-based recipe should not be frozen.
Eileen's Tips for Success
- When quartering the potatoes, try to cut them into even pieces so they cook evenly.
- Be sure to season the potato water to add flavor to the entire salad.
- Taste the potato salad before serving and reseason, if needed. The potatoes will absorb some of the dressing, so I always give it a quick taste before serving.
Variations
- Additional seasonings: Add a tablespoon of apple cider vinegar.
- Cheese: Use any of your favorite types of cheese.
- Add-ins: Chopped celery, diced red onions, fresh herbs, or green peppers.
- Onion: No fresh onion available, add Ā½ teaspoon of onion powder for flavor.
- Shortcut: Use some bacon bits.
- Protein: Add chopped hard-boiled eggs.
- Spice: Add a tablespoon of diced jalapeños.
- Vegan option: Omit the bacon and cheese, and use vegan mayonnaise.
- This recipe can easily be doubled or tripled to feed a larger crowd.
Serving Suggestions
Similar recipes
- Bacon Ranch Pasta Salad
- Scalloped Potatoes
- Garlic Herbed Potatoes
- Air Fryer Twice Baked Potatoes
- Macaroni Salad
- Tuna Pasta Salad
Frequently Asked Questions
Regular potatoes can be used, but adjust the cooking time. Cut them into 1-inch pieces and boil for 15-20 minutes or until fork-tender.
Any starchy potato, such as Yukon Gold, Red Potatoes, or Russet, can be used. Just be sure to cut them, remember to adjust the cooking time depending on the size of the pieces.
Season the water with salt and pepper and cook until they are fork tender.
Any cooked and chopped bacon will work for this recipe. I use thick-cut bacon because it has more flavor.
This loaded ranch potato salad is best made ahead of time to let the flavors blend.
Make the potato salad at least 2 hours before you plan to serve it, or even the day before.
I love any comments or questions, please feel free to leave them below.
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Eileen xo
If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.
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Loaded Potato Salad
Equipment
Ingredients
Instructions
- Wash and quarter 1 ½ pounds tri-colored baby potatoes. Place potatoes in a large pot and cover with cold water (enough water to cover potatoes by 1 inch). Sprinkle 1 teaspoon kosher salt and 1 teaspoon black pepper into the water.
- Bring the water up to a boil and let the potatoes boil until just fork-tender, about 10-15 minutes.
- Use a colander and drain the potatoes. Set them aside to cool.
- In a large mixing bowl, whisk 1 cup mayonnaise,1 cup sour cream1 ounce envelope, Ranch dressing mix
- To the dressing, stir in 12 slices bacon (cooked and crumbled), 1 cup cheddar cheese (shredded), 4 scallions (chopped), ½ teaspoon kosher salt, and ½ teaspoon black pepper
- Gently stir in the potatoes.
- Cover and chill the potato salad for at least 2 hours before serving. Taste for seasoning, if needed, reseason to taste.
