Loaded Bacon Ranch Potato Salad for a Crowd
Ranch Potato Salad
Creamy, tangy potato salad packed with crispy bacon, sharp cheddar, and fresh herbs. A guaranteed potluck hit!
Nutrition (per serving)
There’s something about a potluck that brings out the best in home cooking, and this Loaded Bacon Ranch Potato Salad is always the star of the show. It’s a fun, modern twist on the classic potato salad we all grew up with, swapping out the traditional mustard base for a zesty, herb-packed ranch dressing that keeps people coming back for seconds (and thirds!). It's the perfect companion for grilled burgers, ribs, or fried chicken.
What I love most about this recipe is how well it holds up during travel. You can prep it the night before, which actually lets the flavors meld together into something truly magical. Between the smoky crunch of the bacon, the sharp bite of the cheddar cheese, and the fresh pop of green onions, every spoonful is a little celebration of flavor that’s incredibly easy to scale up for even the biggest family gatherings.
Ingredients
- Red potatoes:3 lb
- Bacon:0.5 lb
- Sour cream:1 cup
- Mayonnaise:0.5 cup
- Ranch dressing seasoning mix:1 oz
- Shredded sharp cheddar cheese:1 cup
- Green onions, sliced:0.5 cup
- Black pepper:0.5 tsp
- Salt:1 tsp
Instructions
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Scrub the red potatoes thoroughly and cut them into bite-sized 1-inch chunks, leaving the skins on for color and texture.
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Place the potato chunks in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over high heat.
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Reduce the heat and simmer for 10-12 minutes until the potatoes are fork-tender but still hold their shape. Do not overcook them into mush.
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While the potatoes are boiling, fry the bacon in a skillet until very crispy. Drain on paper towels and crumble into small bits.
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Drain the cooked potatoes in a colander and immediately place them in the refrigerator to cool completely for at least 30 minutes.
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In a large mixing bowl, whisk together the sour cream, mayonnaise, ranch seasoning, and black pepper until smooth.
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Gently fold the cooled potatoes, crumbled bacon, shredded cheddar cheese, and most of the green onions into the dressing until evenly coated.
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Garnish with the remaining green onions and a little extra bacon if desired. Cover and refrigerate for at least 2 hours before serving.
Tips & Notes
- Always start your potatoes in cold water to ensure they cook evenly from the center out.
- If you have time, make this a full day in advance; the ranch flavors soak into the potatoes the longer it sits.
- For an extra kick, add a tablespoon of pickled jalapeño juice to the dressing.
