Description
This Bacon Ranch Potato Salad combines tender Yukon Gold potatoes, crispy bacon, and a creamy ranch dressing that’s perfect for any gathering. Simple to prepare and bursting with flavor, it’s a go-to dish for summer barbecues or potlucks, offering comfort in every bite.
Ingredients
Scale
- 3 pounds baby/petite Yukon Gold potatoes
- 1 tablespoon white vinegar
- 1 (12 ounce) package bacon (cut into small pieces)
- 1/2 cup chopped scallions
- 1 cup shredded cheddar
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 (1 ounce) packet ranch dressing mix
- 2 tablespoons bacon fat (from frying the bacon)
- Pepper (to taste)
Instructions
- Halve the potatoes, place them in a pot, cover with water, and boil over high heat until tender (about 15 minutes once boiling). Drain and rinse under cold water, then return to the pot, sprinkle with vinegar, and toss lightly. Allow cooling for about 15 minutes.
- Cook the bacon in a skillet over medium to medium-high heat until crispy. Transfer to a paper towel-lined plate, reserving 2 tablespoons of bacon fat for the dressing.
- Prepare the other ingredients, and in a medium bowl, combine the dressing ingredients. Taste and adjust as necessary.
- Once cooled, place the potatoes in a large bowl, tossing them with the dressing, scallions, cheddar, and bacon. Be cautious of adding extra salt due to the saltiness of the ranch dressing mix and bacon.
- Serve immediately or chill in the fridge (covered) for one hour before serving.
Notes
For extra creaminess, you can adjust the ratio of mayonnaise and sour cream to your preference.
Feel free to add in extra vegetables like diced celery or bell peppers for added crunch.
This salad can be made a day in advance for even more flavor.
Adjust the amount of ranch dressing mix to suit your taste.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg