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Creamy Loaded Bacon Ranch Potato Salad

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This creamy, loaded potato salad combines crispy bacon, sharp cheddar, and cool ranch dressing for a decadent side dish that’s perfect for cookouts, potlucks, and game-day spreads. It’s make-ahead friendly and tastes even better after chilling overnight.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes
  • 8 slices thick-cut bacon
  • 1 ½ cups sharp cheddar cheese, shredded
  • 4 green onions, sliced
  • 1 cup full-fat sour cream
  • ½ cup mayonnaise
  • 1 packet (1 ounce) ranch seasoning mix
  • 2 tablespoons apple cider vinegar
  • Salt and black pepper to taste

Instructions

  1. Cook the bacon: Place 8 slices thick-cut bacon in a cold skillet. Turn heat to medium and cook, flipping occasionally, until crispy and browned, about 8-10 minutes. Transfer to a paper towel-lined plate to drain and cool. Once cool, crumble or chop into small pieces. Set aside.
  2. Boil the potatoes: Scrub the Yukon Gold potatoes (leave skin on or peel). Cut into 1-inch cubes. Place in a large pot and cover with cold water by about 2 inches. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 12-15 minutes, or until fork-tender. Drain in a colander and let cool for 10-15 minutes.
  3. Make the creamy ranch dressing: In a small bowl, whisk together 1 cup sour cream, ½ cup mayonnaise, 1 packet ranch seasoning, and 2 tablespoons apple cider vinegar until smooth. Season with salt and pepper to taste.
  4. Assemble the salad: In a large mixing bowl, combine the slightly warm potatoes, crumbled bacon, 1 ½ cups shredded cheddar cheese, and sliced green onions. Reserve a small amount of bacon and green onions for garnish. Pour the ranch dressing over the top and gently fold with a rubber spatula until evenly coated.
  5. Chill: Transfer to a large airtight container or cover the bowl tightly with plastic wrap. Refrigerate for at least 4 hours, preferably overnight. Before serving, stir gently and garnish with reserved bacon and green onions.

Notes

For best flavor, make at least 24 hours ahead. Warm potatoes absorb dressing better. Don’t overcook potatoes—they should be fork-tender but not falling apart. Use full-fat sour cream for richness and stability. If using homemade ranch seasoning, combine 1 tablespoon dried dill, 1 tablespoon dried parsley, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon black pepper, and ½ teaspoon salt.

Nutrition

Keywords: potato salad, loaded potato salad, bacon ranch potato salad, creamy potato salad, make-ahead potato salad, summer side dish, cookout recipe

Find it online: https://leilameals.com/creamy-loaded-bacon-ranch-potato-salad/