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Easy Loaded Bacon Ranch Potato Salad

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A quick and easy loaded bacon ranch potato salad that’s perfect for weeknights or potlucks. Creamy, crunchy, and packed with flavor, this recipe is a crowd-pleaser that comes together in about 30 minutes.

Ingredients

Scale
  • 2 pounds (900g) Yukon Gold potatoes
  • 1 tablespoon (15g) salt
  • 1 cup (240ml) full-fat sour cream
  • 1/2 cup (120ml) mayonnaise
  • 1 packet (1oz or 28g) ranch seasoning mix
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) Dijon mustard
  • 8 slices (about 8oz or 225g) thick-cut bacon
  • 1 cup (120g) sharp cheddar cheese, shredded
  • 4 green onions, sliced
  • 1/2 cup (60g) frozen peas, thawed (optional)
  • Extra crumbled bacon for garnish
  • Extra sliced green onions for garnish
  • Fresh cracked black pepper for garnish

Instructions

  1. Cook the bacon: Lay the bacon slices in a cold skillet. Turn the heat to medium and cook, flipping occasionally, until crispy — about 8-10 minutes. Transfer to a paper towel-lined plate. Once cool enough to handle, crumble or chop into small pieces. Reserve about 2 tablespoons for garnish.
  2. Boil the potatoes: While the bacon cooks, scrub your potatoes but leave the skins on. Cut them into 1-inch cubes. Place in a large pot and cover with cold water by about an inch. Add 1 tablespoon of salt. Bring to a boil over high heat, then reduce to a simmer. Cook until fork-tender — about 12-15 minutes. Drain in a colander and let them cool for at least 10 minutes.
  3. Make the dressing: While the potatoes cool, whisk together the sour cream, mayonnaise, ranch seasoning mix, apple cider vinegar, and Dijon mustard in a small bowl.
  4. Combine everything: In a large mixing bowl, add the cooled potatoes, most of the crumbled bacon (save some for topping), shredded cheddar cheese, sliced green onions, and thawed peas if using. Pour the dressing over the top. Gently fold everything together with a rubber spatula until evenly coated.
  5. Chill (optional but recommended): Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld.
  6. Serve: Transfer to a serving dish. Top with reserved bacon crumbles, extra sliced green onions, and a crack of fresh black pepper. Serve cold or at room temperature.

Notes

Let potatoes cool for at least 10 minutes before mixing with dressing to avoid a gluey texture. If the salad seems dry after chilling, stir in a tablespoon of milk or extra sour cream before serving. For less mess, cook bacon in the oven at 400°F (200°C) for 15-18 minutes.

Nutrition

Keywords: potato salad, bacon ranch, loaded potato salad, easy potato salad, weeknight dinner, potluck, comfort food

Find it online: https://juliamadeit.com/easy-loaded-bacon-ranch-potato-salad-recipe/