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Creamy Loaded Baked Potato Salad with Bacon Ranch

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A creamy, flavorful potato salad featuring roasted baked potatoes, crispy bacon, and tangy ranch dressing. Perfect for gatherings or a comforting weeknight side.

Ingredients

Scale
  • 4 large baking potatoes (Yukon Gold or Russet)
  • Salt, to taste
  • 8 slices thick-cut bacon, cooked and crumbled
  • 1 cup mayonnaise
  • 1/2 cup sour cream (or Greek yogurt for lighter option)
  • 1/4 cup buttermilk
  • 2 tablespoons ranch seasoning mix
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup shredded sharp cheddar cheese
  • 4 green onions, thinly sliced
  • Freshly ground black pepper, to taste
  • Optional: chopped chives or parsley for garnish

Instructions

  1. Wash and peel the potatoes, then cut into roughly 1-inch cubes.
  2. Place potatoes in a large pot, cover with cold salted water, bring to a boil, then simmer for 10-12 minutes until just tender.
  3. Drain potatoes well and let sit for a couple of minutes to steam off excess moisture.
  4. Transfer potatoes to a baking sheet lined with parchment paper or lightly greased.
  5. Roast in a preheated oven at 425°F (220°C) for 15-20 minutes, turning halfway through until golden edges form.
  6. While potatoes roast, cook bacon in a skillet over medium heat until crisp, then drain and crumble.
  7. In a medium bowl, whisk together mayonnaise, sour cream, buttermilk, ranch seasoning, garlic powder, and onion powder until smooth.
  8. When potatoes are slightly cooled but still warm, transfer to a large bowl.
  9. Add crumbled bacon (reserve a tablespoon for garnish), shredded cheddar, and sliced green onions.
  10. Pour dressing over the salad and gently fold to combine.
  11. Season with freshly ground black pepper to taste.
  12. Cover and refrigerate for at least 1 hour to let flavors meld.
  13. Before serving, garnish with reserved bacon and optional chives or parsley.

Notes

Do not skip roasting the potatoes; it adds a crispy texture and caramelized flavor. Use warm potatoes when mixing with dressing for best absorption. Cook bacon until crisp but not burnt. Let the salad chill for at least 1 hour or overnight for best flavor. For vegetarian option, omit bacon and add smoked paprika or crispy fried onions. For dairy-free, substitute mayo and sour cream with vegan alternatives and use dairy-free ranch seasoning.

Nutrition

Keywords: potato salad, baked potato salad, bacon ranch, creamy potato salad, summer side dish, picnic recipe, barbecue side

Find it online: https://juliamadeit.com/creamy-loaded-baked-potato-salad-with-bacon-ranch-recipe-easy-and-perfect/