Description
A creamy, savory, and tangy potato salad loaded with crispy bacon, cheddar cheese, and ranch dressing. It comes together in about 30 minutes and is perfect for BBQs, picnics, or quick weeknight dinners.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, cut into 1-inch cubes
- Water for boiling
- 1 tablespoon salt (for boiling water)
- 12 slices thick-cut bacon
- 6 stalks green onions, sliced (white parts for mixing, green parts for garnish)
- 1 cup sharp cheddar cheese, shredded
- 1 cup full-fat mayonnaise
- 1/2 cup sour cream
- 1 packet (1 ounce) dry ranch dressing mix
- 1/4 cup buttermilk
- 1 teaspoon garlic powder
- 1 tablespoon dried parsley
- 1/2 teaspoon black pepper
Instructions
- Wash and cube the potatoes into 1-inch pieces. Place in a large pot, cover with cold water by an inch, and add 1 tablespoon of salt.
- Bring to a boil over high heat, then reduce to a simmer. Cook for 12-15 minutes until tender but holding their shape.
- Drain the potatoes in a colander and let them cool for 10 minutes until warm, not hot.
- While potatoes cook, fry bacon in a skillet over medium heat until crispy (5-7 minutes). Transfer to a paper towel-lined plate to drain, then crumble into bite-sized pieces.
- In a small bowl, whisk together mayonnaise, sour cream, ranch dressing mix, buttermilk, garlic powder, dried parsley, and black pepper until smooth.
- In a large mixing bowl, combine the warm potatoes, crumbled bacon, sliced green onions, and shredded cheddar cheese.
- Pour the ranch dressing over the mixture and gently fold until potatoes are evenly coated. Avoid mashing the potatoes.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
- Serve cold or at room temperature, garnished with extra green onions and bacon bits if desired.
Notes
Do not skip salting the boiling water to season the potatoes from the inside out. Ensure potatoes are warm, not hot, when adding dressing to prevent cheese from clumping and mayo from separating. This salad tastes even better the next day as flavors meld. It does not freeze well due to the mayo and sour cream separation. For a lighter version, substitute mayonnaise and sour cream with Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 380
- Sugar: 2
- Sodium: 650
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 3
- Protein: 12
Keywords: potato salad, bacon ranch, summer side dish, BBQ recipe, quick dinner, creamy potato salad, picnic food