Bacon Ranch Potato Salad

5 from 16 votes

Loaded with tender red potatoes, crispy bacon, sharp cheese, and a thick and tangy ranch dressing, this recipe is easy to make and a guaranteed crowd-pleaser.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

Baking Sheet with Rack

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.

Video

Notes

For Ranch Seasoning: In place of the parsley, dill, garlic powder, onion powder, basil, and salt, use 2 tablespoons of store-bought or homemade ranch seasoning mix.

Storage: This ranch potato salad can be stored in the refrigerator for 3 days after preparation.

Bacon: Feel free to use turkey bacon, bacon bits, or omit the bacon altogether.

To prepare in advance: Prepare the potato salad up to 3 days before serving. But keep in mind that it is best to mix the cooked bacon and chives into your salad right before serving so that the bacon stays crisp and the chives stay fresh.

Nutrition