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Bacon Ranch Potato Salad

Bacon ranch potato salad with tender cubed red potatoes, crumbled bacon, and cheddar. Tossed in a ranch dressing and sour cream blend, then chilled until the flavors meld for a loaded party side.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

red potatoes, cubed
  • 3 lb red potatoes
bacon, cooked and crumbled
  • 10 slices bacon
sharp cheddar cheese, shredded
  • 1 cup sharp cheddar cheese
ranch dressing
  • 1 cup ranch dressing
sour cream
  • 0.5 cup sour cream
green onions, sliced
  • 0.25 cup green onions
fresh chives, chopped
  • 2 tbsp fresh chives
salt and pepper to taste
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Cook and cool potatoes
  1. Boil the red potatoes in salted water until tender, about 15 to 20 minutes. Visual cue: fork-tender cubes with no hard center.
  2. Drain the potatoes and cool them until no longer hot, about 10 to 15 minutes. Visual cue: potatoes look matte and stop steaming when stirred.
Mix the potato salad
  1. Combine the cooled potatoes, bacon, and sharp cheddar cheese in a large bowl. Visual cue: cheese begins to cling to warmish potato edges.
  2. Mix the ranch dressing, sour cream, salt, and pepper in a separate bowl until smooth. Visual cue: sauce turns evenly pale and thick.
  3. Pour the dressing over the potato mixture and toss well until every piece is coated. Visual cue: no dry potato surfaces remain.
  4. Top with green onions and fresh chives. Visual cue: bright green flecks sit on top of the creamy dressing.
Chill and serve
  1. Refrigerate the bacon ranch potato salad for 2 hours before serving. Visual cue: the salad firms slightly and looks set around the edges.

Notes

For the creamiest texture, cool the boiled potatoes until just warm—not hot—so the ranch dressing doesn’t thin out. Store covered in the refrigerator up to 3 days. Freezing isn’t recommended since the potatoes and dressing can lose texture. For a lighter option, use reduced-fat ranch dressing and light sour cream; the flavor stays close while cutting calories.