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This Bacon Ranch Potato Salad is not your average potato salad and that is why it is a standout! With tender red potatoes, crispy bacon, sharp cheese, and a thick and tangy homemade dressing, it is a guaranteed crowd-pleaser on any summer cookout menu.
While my Papa stood by his Hellmann's Potato Salad recipe and I can't get enough of my mayo-free Italian Potato Salad on hot summer nights, this loaded version is the one I turn to when I want people to drool.
Key Takeaways: Bacon Ranch Potato Salad
- Serves: 10; easy to scale down for weeknight meals or up for a potluck
- Time Needed: 10 minute prep + 20 minute cook + 4 hours to chill; 4 hours and 30 minutes total
- Note on Prep: Start by baking the bacon and making a simple homemade ranch seasoning blend OR use shortcut ingredients like bacon bits and Hidden Valley Ranch Seasoning to speed up prep.
- Why This Recipe: I go beyond just opening a bottle of ranch dressing to dress the potato salad. With mayonnaise and sour cream and dried seasonings, the dressing is creamy, tangy, and coats the potatoes perfectly. Plus the added benefit of cheese and bacon! 😉
In This Post
Kristen's Keys
After decades of making this recipe, these are the things you want to pay attention to. These tips will help ensure your potato salad is rich and creamy rather than bland, soggy, or watery.
- Don't overcook the potatoes. You want them fork-tender, not falling apart. Think sturdy enough to hold dressing, not mashed potatoes in disguise.
- After draining, return the potatoes to the hot pot for 1 minute to cook off excess moisture. This keeps the dressing thick and creamy instead of watered down.
- Cool the potatoes slightly before dressing them. Adding hot potatoes to the dressing can make it separate, which is not our goal here. I spread them out on a sheet pan to speed up the process, just like I do for pasta when making my Italian pasta salad.
- Stir in the bacon and chives right before serving so they stay crisp and fresh. Same trick I use in my BLT Pasta Salad for the best texture.
Happy Cooking! xo Kristen
Notes on Ingredients
- Potatoes: Their creamy, waxy texture holds up beautifully in potato salad and there is no need to peel them. Russets tend to fall apart.
- Sour Cream + Mayonnaise: Use full-fat or reduced fat sour cream and mayonnaise, not fat-free versions, as fat-free versions have added stabilizers that change the texture and flavor.
- Ranch Seasoning: Use your favorite packet of ranch seasoning or my homemade ranch seasoning blend which is made with dried herbs you likely have on hand, reduces overall sodium levels, and saves you money in the process.
- Sharp Cheddar Cheese: I recommend grating the cheese from a block rather than using bagged shredded cheese, which can be dry and a bit gritty.
- Bacon: Cook and crumble your favorite sliced bacon or take a shortcut and use bacon bits.
- Chives: Optional, but this fresh herb adds a nice mild onion flavor to the potato salad.
Recipe Variations
- Skip the Bacon: Leave it out for a vegetarian version that still has plenty of flavor.
- Add Extra Crunch: Stir in diced celery or green onions.
- Use Hidden Valley Ranch Seasoning Packet: Use 2 tablespoons of s store-bought packet of ranch seasoning mix in place of dried seasonings.
How to Make Bacon Ranch Potato Salad
I like to start by baking the bacon. While it cooks, I boil the potatoes, shred the cheese, and whisk together the dressing, so everything comes together at once. You can also make the bacon while the potato salad chills, if that works better for your timeline.
- Prepare Bacon. Bake bacon on a rack over a rimmed sheet pan until crispy. Let cool slightly, then chop into bite-sized pieces. Alternatively, dice bacon into-bite sized pieces and pan-fry over medium heat until crispy.
- Boil Potatoes. Cut the potatoes into evenly sized chunks and place them into a large pot of cold, salted water. Bring to a boil and cook for 10-15 minutes, or until fork-tender. We don't want the potatoes falling apart, just soft enough a fork will pierce them easily.
- Dry Potatoes. Drain the potatoes, then return them to the hot pot for 1 minute to remove excess moisture. Don't skip this step! It is key to a thick, creamy potato salad.
- Cool Potatoes. Spread cooked potatoes on a sheet pan to cool quickly to room temperature.
- Make Dressing. In a large bowl, whisk together the mayonnaise, sour cream, ranch seasoning, and vinegar until smooth and creamy.
- Dress Potatoes. Add the cooled potatoes and shredded cheese right to the mixing bowl and gently toss with the dressing to evenly coat. I find a spatula works best here to prevent overworking or mashing the potatoes.
- Chill. Cover and refrigerate for at least 4 hours to allow flavors to develop.
- Finish and Serve. Just before serving, stir in chopped bacon and chives to keep them fresh and crisp.
Serving Suggestions
This bacon ranch potato salad is designed for backyard cookouts and casual summer dinners.
It pairs beautifully with any of the following entrees:
- The Best Burger Recipe (seriously, a few tips make this the best!)
- Grilled BBQ Chicken Breasts
- Grilled Shrimp Skewers
- Grilled Marinated Honey Lime Chicken Thighs
For a full cookout spread, add a fresh side like Cucumber Tomato Salad or Corn and Tomato Salad and finish dinner with Homemade Peach Crisp with Oat Topping served with a scoop of homemade no-churn vanilla ice cream. That is the kind of summer meal people remember.
Make-Ahead + Storage Tips
- To Prepare in Advance: Prep up to 3 days ahead of serving, keeping in mind it is best to stir the bacon and chives into the salad right before serving.
- Storage: Leftover potato salad can be stored in airtight container in the refrigerator for up to 4 days.
Bacon Ranch Potato Salad FAQs
Red potatoes and Yukon gold potatoes work best because they hold their shape and remain creamy after cooking.
Usually the potatoes were overcooked or not dried well after boiling. Returning the potatoes to the hot pot for 1 minute helps remove excess moisture
No. Bottled ranch is much too thin and won't coat the potatoes in the same way that sour cream and mayonnaise together do. Adding ranch flavor with ranch seasoning, rather than ranch dressing is the way to go.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Bacon Ranch Potato Salad
Video
Ingredients
- 6 strips thick-cut bacon, or ⅓ cup of bacon bits
- 3 pounds red potatoes, scrubbed and quartered
- 1 cup sour cream, full-fat or reduced-fat, not fat-free
- ½ cup mayonnaise, full-fat or reduced-fat, not fat-free
- 2 teaspoons white vinegar
- 2 teaspoons dried parsley
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt, + more for cooking potatoes
- ¼ teaspoon dried basil
- 1 cup sharp cheddar cheese, shredded
- 1 tablespoon minced chives
Instructions
- For the bacon, preheat the oven to 400℉ (200℃). Line a rimmed cookie sheet with foil and place a wire cooling rack on the cooking sheet. Lay the bacon slices evenly across the baking rack, so not overlapping. Bake until crispy, about 13-16 minutes. Remove the bacon from the oven and let cool. Once cooled, crumble the bacon into tiny bits. Store the bacon bits in an airtight container in the refrigerator until ready to serve the potato salad.
- Place the potatoes into a large pot and cover with cold water and season with 2 teaspoons of kosher salt. Bring the water to a rapid boil over medium-high heat and continue to cook until the potatoes easily pierce with a fork, but not falling apart.
- Drain the potatoes in a colander and then return them to the hot pan and gently toss the potatoes around in the pan, until any excess water has been evaporated from the potatoes. It will just take a minute or two.
- Spread the potatoes out onto a sheet pan to allow them to cool quickly. The potatoes just need to cool until slightly warm, not hot, to the touch.
- While potatoes are cooling, combine 1 cup sour cream, ½ cup mayonnaise, 2 teaspoons white vinegar, 2 teaspoons dried parsley, 1 teaspoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon kosher salt and ¼ teaspoon dried basil in a large mixing bowl and mix until combined.
- Add the cooled potatoes and shredded cheese to the ranch dressing and gently fold together until well combined.
- Cover the potato salad and refrigerate for at least 4 hours, overnight is best, before serving. Right before serving, stir the chives and bacon into the potato salad.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved the ranch flavor with the potatoes. Easy to make...doubling the batch is necessary to meet the potato salad demands in my home. So good!
Love hearing you need to double this recipe 🙂 That is always a sign of a winner! And thanks for taking the time to leave a review.
I LOVE this delicious bacon ranch potato salad recipe! made it for the 4th and it was a hit.
I love hearing you all enjoyed.