Description
This Bacon Ranch Potato Salad is a delightful blend of tender potatoes, crispy bacon, and ranch flavors. Ready in just 40 minutes, this dish is perfect for barbecues or family dinners!
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
- Cut the potatoes in half, add them to a pot, cover with water, and boil over high heat until tender (about 15 minutes once boiling). Rinse under cold water and let drain in a colander for a few minutes. Return to the pot, sprinkle with vinegar, and lightly toss. Allow to cool 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. Reserve 2 tablespoons of bacon fat for the dressing.
- Prepare the other ingredients and make the dressing by combining all dressing ingredients in a medium bowl. Taste and adjust seasoning as needed.
- Once the potatoes have cooled, place them in a large mixing bowl. Toss with the dressing, scallions, cheddar, and bacon. Taste before adding any additional salt, given the saltiness of the bacon and ranch dressing mix.
- Serve immediately or chill in the refrigerator (covered) for an hour before serving.
Notes
For extra creaminess, you can add more mayonnaise or sour cream to the dressing.
This potato salad can be made a day in advance for convenient meal prep.
Experiment with different types of cheese for a unique flavor twist.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg