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Creamy Loaded Bacon Ranch Potato Salad (Best Easy Recipe)

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This creamy loaded bacon ranch potato salad is the perfect side dish for cookouts and potlucks. It comes together in under 30 minutes with simple ingredients like potatoes, bacon, and ranch seasoning, and it’s always a crowd-pleaser.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, cut into 1-inch cubes
  • 1 tablespoon kosher salt
  • 1 tablespoon white vinegar
  • 1 cup full-fat sour cream
  • 1/2 cup mayonnaise
  • 1 packet (1 ounce) ranch seasoning mix
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 1 pound thick-cut bacon, cooked and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup green onions, sliced thin
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup red onion, finely diced (optional)

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with foil and lay bacon strips in a single layer. Bake for 15-20 minutes until crispy, flipping halfway. Transfer to paper towels to drain and cool, then crumble.
  2. Place cubed potatoes in a large pot and cover with cold water by 2 inches. Add salt and white vinegar. Bring to a boil, then reduce to a simmer. Cook for 12-15 minutes until fork-tender but still holding shape.
  3. Drain potatoes in a colander and let sit for 5 minutes until warm but not steaming.
  4. In a small bowl, whisk together sour cream, mayonnaise, ranch seasoning, Dijon mustard, garlic powder, black pepper, and smoked paprika until smooth.
  5. In a large bowl, combine warm potatoes with 3/4 of the bacon, 3/4 of the cheese, most of the green onions, and parsley. Pour dressing over and gently fold with a rubber spatula until combined.
  6. Transfer to a serving dish and top with remaining bacon, cheese, and green onions. Cover and refrigerate for at least 1 hour before serving.
  7. Just before serving, gently stir and sprinkle with fresh parsley. If dry, stir in an extra tablespoon of mayo or sour cream.

Notes

For best results, use full-fat sour cream and mayo. Warm potatoes absorb dressing better than cold ones. Reserve some toppings for garnish. Let salad rest at least 1 hour before serving for flavors to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days. Do not freeze.

Nutrition

Keywords: potato salad, bacon ranch, loaded potato salad, creamy potato salad, cookout side dish, easy potato salad

Find it online: https://rowanrecipes.com/creamy-loaded-bacon-ranch-potato-salad-best-easy-recipe/