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Savory Loaded Bacon Ranch Potato Salad No Mayo Recipe Easy and Perfect for BBQ

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A smoky, tangy, and addictive potato salad without mayo, featuring crispy bacon, ranch seasoning, and cheddar cheese. Perfect for BBQs and picnics, this salad is easy to make with pantry staples and stays fresh longer without mayo.

Ingredients

Scale
  • 3 pounds Yukon Gold or red potatoes, scrubbed and cut into bite-sized chunks
  • 8 slices bacon, cooked crisp and crumbled
  • 4 stalks green onions, thinly sliced
  • 1 cup shredded sharp cheddar cheese (optional)
  • 2 tablespoons ranch seasoning blend
  • 1 cup sour cream (full-fat or Greek yogurt substitute)
  • 2 tablespoons milk (whole or 2%)
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper to taste (start with 1 teaspoon salt)
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Place the cut potatoes in a large pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to simmer. Cook for 12-15 minutes, or until potatoes are tender but still hold their shape when pierced with a fork. Drain and let cool slightly.
  2. While potatoes cook, fry bacon slices in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to paper towels to drain excess fat, then crumble into bite-sized pieces. Reserve a tablespoon of bacon fat if desired.
  3. In a medium bowl, whisk together sour cream, ranch seasoning blend, milk, apple cider vinegar, salt, and pepper. Adjust seasoning to taste.
  4. In a large bowl, gently toss the warm potatoes with the dressing until evenly coated. Add the crumbled bacon, shredded cheddar, and sliced green onions. Mix lightly to combine without breaking the potatoes.
  5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. Just before serving, sprinkle with fresh parsley.

Notes

Start boiling potatoes in cold water to cook evenly. Avoid overcooking potatoes to prevent mushiness. Use medium heat to crisp bacon without burning. Baking bacon in the oven at 400°F for 15 minutes is a good alternative. Toss potatoes while warm to better absorb dressing. Chill salad at least 1 hour for flavors to meld. Add reserved bacon fat to dressing for smoky flavor. If salad seems dry after chilling, stir in a splash of milk or sour cream.

Nutrition

Keywords: potato salad, bacon, ranch, no mayo, BBQ side dish, easy potato salad, loaded potato salad, picnic recipe

Find it online: https://forkifyfun.com/savory-loaded-bacon-ranch-potato-salad-no-mayo-recipe-easy-and-perfect-for-bbq/