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Best Easy Loaded Bacon Ranch Potato Salad Recipe

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This loaded bacon ranch potato salad is creamy, crunchy, tangy, and salty all at once, with enough bacon and cheese to win over even the most skeptical eaters. It’s the perfect side dish for barbecues, weeknight dinners, and family gatherings.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes (about 6 medium)
  • 8 slices thick-cut bacon
  • 1 cup shredded sharp cheddar cheese
  • 3/4 cup sour cream
  • 1/2 cup mayonnaise
  • 1 packet (1 ounce) ranch seasoning mix
  • 1/4 cup chopped fresh chives
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

Instructions

  1. Cook the bacon first. Preheat your oven to 400°F. Line a rimmed baking sheet with foil (optional). Lay the bacon strips in a single layer. Bake for 15-20 minutes, until the bacon is deep golden brown and crispy. Transfer to a paper towel-lined plate to cool. Once cool, crumble into small pieces. Set aside.
  2. Boil the potatoes. Scrub the potatoes clean (leave skins on for texture). Cut into 1-inch cubes. Place in a large pot and cover with cold water by about an inch. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 12-15 minutes, until fork-tender but still holding shape.
  3. Drain and cool the potatoes. Drain in a colander and rinse briefly with cold water. Let sit in the colander for a few minutes to steam dry. They should be cool to the touch but not refrigerator-cold.
  4. Make the dressing. In a small bowl, whisk together the sour cream, mayonnaise, and ranch seasoning mix until smooth. Taste and adjust thickness if needed.
  5. Combine the ingredients. In a large mixing bowl, add the cooled potatoes, crumbled bacon (reserve a small handful for garnish), shredded cheddar cheese, and chopped chives. Pour the dressing over the top. Gently fold together with a silicone spatula until evenly coated.
  6. Season and adjust. Taste and add black pepper and additional salt if needed. Go easy on salt as bacon and cheese are already salty.
  7. Chill before serving. Cover the bowl and refrigerate for at least 1 hour (2-3 hours is even better). Before serving, give it a gentle stir and top with reserved bacon and extra chives.

Notes

Don’t add dressing while potatoes are still hot; let them cool to room temperature. For best results, make a day ahead to let flavors meld. Reserve some bacon for garnish to keep it crispy.

Nutrition

Keywords: potato salad, bacon ranch potato salad, loaded potato salad, easy potato salad, barbecue side dish, summer recipe

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