Bacon Ranch Potato Salad: Red potatoes, crispy bacon, sharp scallions, and a homemade Ranch dressing made with a bit of mayonnaise and Greek yogurt is sure to become your new favorite pot-luck go-to!
My southern friends are shocked to hear that I am not much of a mayo fan.
I would rather have avocado or mustard on a BLT. And I NEVER put mayo on my Homemade Turkey Sandwiches.
The truth is that I don’t like mayonnaise plain. I need it to be flavored up a bit, or just be the base of a creamy dressing, rather than overtake a dish.
And while I love chicken salad, potato salad and egg salad, I prefer to sub out some of the mayo for Greek yogurt–just like I do in my homemade dill dip.
Not only does using half Greek yogurt cut fat and calories and add protein, it also is a much more neutral flavor than Mayo, so the other flavors can be the star of a dish. Which is absolutely crucial in my Bacon Ranch Potato Salad.
Bacon Ranch Potato Salad
This red potato salad is a winner. Such a winner in fact, my husband choose a second serving of this Bacon Ranch Potato Salad instead of a second burger—um, you guys that is huge! Like really huge!! That man LOVES his burgers.
What makes this salad so good, besides the bacon, is the homemade ranch seasoning.
And come on, let’s be honest, we all like to slather things in ranch–it is NOT just our kids!
How to Make Ranch Potato Salad
Step One: Prepare the potatoes
- Place potatoes in large saucepan.
- Cover with cold water and salt with 2 teaspoons kosher salt.
- Bring to a boil and boil until just fork tender, about 15 minutes.
- Drain and allow to cool slightly.
Step Two: Make the ranch dressing
- While potatoes are cooling, mix together the mayonnaise, yogurt, vinegar and ranch seasoning.
Step Three: Prepare the Bacon
- Bake, or pan fry bacon until crispy.
- Allow to cool.
- Crumble into bacon bits.
Step Four: Toss the Salad together
- Mix the dressing with the cooled potatoes.
- Refrigerate for 4 hours up to 24 hours.
Step Five: Serve Potato Salad
- Right before serving, add bacon and chives and toss to combine.
- You can leave out safely at room temperature for about an hour.
- If it is a really hot day or you are entertaining outside, place a bowl filled with ice on your serving table and nestle your serving dish with the potato salad on top of the bowl of ice. This will keep your potato salad at a safe temperature until the ice melts–just be sure that your serving dish is larger than the ice bowl, so it won’t get water in the potato salad as the ice melts.
Notes on Red Potato Salad with Bacon
- I prefer to use a high quality, nitrate-free pork bacon for optimum flavor, but you can use turkey bacon as well. Just be sure whatever bacon you use, you cook until crisp.
- Do not skip adding salt to the water as your potatoes cook. This is key to helping the potatoes really become flavorful!
- This Bacon Red Potato Salad can be made up to 3 days in advance. But wait to mix the cooked bacon into your salad until right before serving, so that it stays crisp.
- I do prefer red potatoes for ranch potato salad, but you can use yukon gold potatoes or even russet potatoes.
- I use my homemade Greek yogurt in this Potato Salad recipe, but any store bought brand will do as long as it is plain, not flavored, yogurt.
- And of course if you love mayonnaise, you can leave out the Greek yogurt and use all mayo.
More Picnic Worthy Side Dishes
- Mediterranean Chickpea Salad
- BLT Pasta Salad
- Antipasto Pasta Salad
- Grilled Corn Salad
- Creamy Cucumber Salad with Dill
Red Potato Salad with Greek Yogurt Recipe
Bacon Ranch Potato Salad
- Place potatoes in large saucepan. Cover with cold water and salt with 2 teaspoons kosher salt. Bring to a boil and boil until just fork tender. Drain and allow to cool slightly.
- While potatoes are cooling, mix together the mayonnaise, yogurt, vinegar and ranch seasoning. Add potatoes and toss to coat. Refrigerate for at least 4 hours for flavors to blend. It is best overnight.
- Right before serving, mix in the chives and bacon.