Description
This Bacon Ranch Potato Salad features tender potatoes, crispy bacon, and a creamy ranch dressing. It’s easy to prepare and ideal for potlucks or family dinners, delivering mouthwatering flavor in each bite.
Ingredients
Scale
- 3 pounds baby/petite Yukon Gold potatoes
- 1 tablespoon white vinegar
- 1 (12 ounce) package bacon (cut into small pieces)
- 1/2 cup chopped scallions
- 1 cup shredded cheddar
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 (1 ounce) packet ranch dressing mix
- 2 tablespoons bacon fat (from frying the bacon)
- Pepper (to taste)
Instructions
- Cut the potatoes into halves and place them in a pot. Cover with water and boil over high heat until tender (about 15 minutes from boiling). Rinse under cold water, drain, and return to the pot, sprinkling with vinegar and gently tossing. Let cool for about 15 minutes.
- In a skillet, cook the bacon over medium/medium-high heat until crispy. Transfer to a paper towel-lined plate and reserve 2 tablespoons of the bacon fat for the dressing.
- Prepare the remaining ingredients and make the dressing by mixing the dressing components in a medium bowl. Taste and adjust seasoning as needed.
- Once the potatoes have cooled, add them to a large bowl. Toss with the dressing, scallions, cheddar, and bacon. Taste and adjust for salt as needed due to the salty flavor of the ranch dressing mix and bacon.
- Serve immediately or refrigerate for an hour before serving.
Notes
For extra creaminess, add more sour cream or mayonnaise to taste.
This potato salad can be made a day ahead for the flavors to meld together.
Feel free to add in other vegetables like diced bell peppers or celery for extra crunch.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 1g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg