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Savory Loaded Bacon Ranch Potato Salad

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A creamy, crunchy, and savory potato salad featuring crispy bacon, homemade ranch seasoning, and tender Yukon Gold potatoes. Perfect for summer gatherings and easy to prepare.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes (medium-sized, unpeeled)
  • 8 slices thick-cut bacon
  • 2 medium celery stalks, finely chopped
  • 3 green onions, thinly sliced
  • 4 large hard-boiled eggs, chopped (optional)
  • 1 cup mayonnaise (full-fat preferred)
  • 1/2 cup sour cream
  • 2 tablespoons homemade ranch seasoning (dried dill, garlic powder, onion powder, parsley)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh parsley, chopped (optional garnish)

Instructions

  1. Rinse the Yukon Gold potatoes well. Place them in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to simmer and cook for about 15-20 minutes until the potatoes are fork-tender but not falling apart. Drain and let cool slightly.
  2. While potatoes are cooking, cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain excess grease. Once cooled, crumble into bite-sized pieces.
  3. Place eggs in a small pot, cover with water, and bring to a boil. Once boiling, cover the pot and remove from heat. Let sit for 12 minutes. Then transfer eggs to ice water bath to cool. Peel and chop roughly.
  4. Finely dice celery and slice green onions thinly. Set aside.
  5. In a medium bowl, whisk together mayonnaise, sour cream, ranch seasoning blend, Dijon mustard, apple cider vinegar, salt, and pepper. Taste and adjust seasoning as needed.
  6. Once potatoes are cool enough to handle, cut them into bite-sized chunks (about 1-inch pieces). Place potatoes in a large mixing bowl, add celery, green onions, chopped eggs, and crumbled bacon.
  7. Pour dressing over the potato mixture and gently fold everything together until evenly coated. Avoid overmixing to prevent potatoes from breaking down.
  8. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let flavors meld.
  9. Just before serving, sprinkle freshly chopped parsley on top for color and freshness.

Notes

Start potatoes in cold water and bring to a boil gradually to avoid mushy outsides. Fry bacon until crispy and drain well to prevent greasiness. Fold salad gently to keep potato chunks intact. Chill for at least 1 hour or overnight for best flavor. Optional substitutions include turkey bacon for leaner option and Greek yogurt for sour cream. Avoid microwaving leftovers to prevent watery texture.

Nutrition

Keywords: potato salad, bacon, ranch, summer side dish, picnic, barbecue, creamy potato salad, loaded potato salad

Find it online: https://forkifyfun.com/savory-loaded-bacon-ranch-potato-salad-recipe-easy-perfect-summer-side/