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Loaded Ranch Bacon Potato Salad

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This savory potato salad combines crispy bacon, ranch seasoning, sharp cheddar, and green onions for a creamy, crowd-pleasing side dish. Perfect for parties, potlucks, or family dinners, it’s easy to make and packed with bold flavor.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 8 slices thick-cut bacon
  • 1 cup shredded cheddar cheese
  • 4 green onions, sliced
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 2 packets ranch seasoning mix (about 2 oz total)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly cracked black pepper
  • Optional: 1 tablespoon fresh dill, chopped
  • Optional: 1/2 cup chopped celery
  • Optional: 1/4 cup pickled jalapeños, diced
  • Optional: extra shredded cheese for topping
  • Optional: extra bacon bits for garnish

Instructions

  1. Place potatoes in a large pot and cover with cold, salted water (about 1 tablespoon salt). Bring to a boil over medium-high heat, then reduce to simmer. Cook for 12-15 minutes until fork-tender but not mushy.
  2. Drain potatoes in a colander and let cool for 10 minutes. (Spread on a baking sheet for faster cooling.)
  3. While potatoes cool, cook bacon in a skillet over medium heat, flipping occasionally, until golden and crispy (8-10 minutes). Remove bacon with a slotted spoon and drain on paper towels. Reserve 1 tablespoon bacon fat if desired.
  4. In a large bowl, whisk together mayonnaise, sour cream, ranch seasoning, lemon juice, salt, pepper, and reserved bacon fat (optional).
  5. Chop cooled bacon into bite-size pieces. Slice green onions, shred cheddar cheese, and prep any optional add-ins.
  6. Add cooled potatoes to the bowl with dressing. Gently toss to coat. Fold in bacon, cheddar, and green onions. Add optional ingredients if desired.
  7. Taste and adjust seasoning. If salad feels dry, stir in 2-3 tablespoons milk or extra sour cream.
  8. Sprinkle extra cheese, bacon bits, and chopped herbs on top for garnish.
  9. Cover and refrigerate for at least 1 hour before serving to let flavors meld.
  10. Serve cold or at room temperature. Stir gently before serving.

Notes

For best results, use Yukon Gold potatoes for their buttery texture. Mix potatoes while slightly warm for better flavor absorption, but avoid mixing when steaming hot to prevent a gluey texture. Chill for at least 1 hour before serving. Customize with optional add-ins like dill, celery, or jalapeños. For a lighter version, substitute Greek yogurt for sour cream and use turkey bacon. Always taste and adjust seasoning before serving.

Nutrition

Keywords: potato salad, ranch, bacon, cheddar, party food, picnic, crowd-pleaser, easy side dish, gluten-free option

Find it online: https://forkifyfun.com/loaded-ranch-bacon-potato-salad-recipe-easy-crowd-pleaser-for-parties/