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
- 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.
- 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.
Ingredients
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- tri-colored baby potatoes
- mayonnaise
- sour cream
- Ranch dressing mix
- bacon, cooked and crumbled
- cheddar cheese, shredded
- scallions, chopped
- salt and pepper, to taste
Equipment
- Large Pot, 8 quart
- Stainless Steel Mixing Bowls
- Measuring Spoons and Cups
- knife
- Cutting Board
- Colander
- Wooden Spoon
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Wash and quarter potatoes. Place them in a large pot of cold water. Be sure to add salt and black pepper to the water for extra flavor.
- Bring the water up to a boil and let the potatoes boil until just fork-tender, about 10-15 minutes.
- Carefully drain the potatoes via a colander. Set them aside to cool.
- In a large mixing bowl combine the mayonnaise, sour cream, and Ranch dressing.
- To that mixture, stir in cooked bacon, shredded cheese, and scallions.
- Gently stir in the potatoes. 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.
Storage
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 refrigerated.
Expert Tips
Expert Tip: When quartering your potatoes, try to cut them into even pieces so they cook evenly.
Frequently Asked Questions
Yes, you can use regular potatoes, but you will need to 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 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 till fork tender.
Any kind of cooked and chopped bacon will work for this recipe. I like to use thick-cut bacon because it has more flavor, but feel free to use whatever you have on hand.
This loaded ranch potato salad is actually best if made ahead of time so the flavors can meld together. Make it at least 2 hours before you plan to serve it, or even the day before.
Variations
- For extra flavor, you can add a tablespoon or two of apple cider vinegar to the dressing.
- If you're not a fan of cheddar cheese, feel free to use your favorite cheese in its place.
- Add-ins like chopped celery, diced red onions, or green peppers would be delicious in this recipe for ranch potato salad.
- No time to make bacon, use some bacon bits.
- You could also add some chopped hard-boiled eggs for extra protein.
- For a little bit of spice, add in a tablespoon or two of diced jalapeños.
- This recipe can easily be doubled or tripled to feed a larger crowd.
- For a vegan potato salad, simply omit the bacon and cheese and use vegan mayonnaise.
Serving Suggestions
- I love to serve this creamy potato salad recipe, with this Instant Pot Roast Chicken recipe they pair so well together.
- Cheesy Green Beans are fresh and cheesy and another great side to serve with this dish.
- This Twix Cheesecake is sweet, creamy, and full of chocolate and caramel flavor and is the perfect sweet treat to end this meal with.
- This cheddar bacon ranch potato salad is perfect to serve a classic burger and hot dogs.
- This salad is a great addition to any menu, it would be great alongside these Citrus Chicken Kabobs.
Similar recipes
- These Scalloped Potatoes are the ultimate cheesy comfort food, your whole family will love this side dish.
- Garlic Herbed Potatoes are fresh, flavorful and so easy to make when you need a simple side dish.
- Air Fryer Twice Baked Potatoes are crispy on the outside, fluffy on the inside, and full of cheesy goodness.
- Next time, make our Macaroni Salad along with this homemade potato salad.
Backstory
This loaded potato salad recipe is a family favorite that we make often for any occasion. Especially perfect for grilling season but we love it year-round.
A great recipe for those days watching the big game. With spring and summer holidays approaching, be sure to add this to your holiday menus.
This is sure to become one of your favorite summer recipes as it's easy but who doesn't love bacon, ranch, and cheese!
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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.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Loaded Potato Salad
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
- knife
Ingredients
- 1 ½ pounds tri-colored baby potatoes
- 1 cup mayonnaise
- 1 cup sour cream
- 1 ounce envelope, Ranch dressing mix
- 12 slices bacon, cooked and crumbled
- 1 cup cheddar cheese, shredded
- 4 scallions, chopped
- salt and pepper, to taste
Instructions
- Wash and quarter potatoes. Place them in a large pot and cover with cold water. Be sure to add salt and black pepper to the water for extra flavor.
- Bring the water up to a boil and let the potatoes boil until just fork-tender, about 10-15 minutes.
- Carefully drain the potatoes via a colander. Set them aside to cool.
- In a large mixing bowl combine the mayonnaise, sour cream, and Ranch dressing.
- To that mixture, stir in bacon, cheese, and scallions.
- Gently stir in the potatoes. 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.
