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This easy bacon ranch potato salad recipe will be the star of your next potluck or cookout! You can’t beat the combination of cheddar, ranch, and bacon with a creamy dressing.
You may also like my No Mayo Potato Salad or Potato Salad with Eggs next.
Why you’ll love it
Summer isn’t complete without a signature potato salad on hot days, and this one is an all-out savory delight. Here at S&L we (unapologetically) love ranch seasoning. It adds a special quality to the tangy, creamy dressing. And yes, bacon fat takes it to the next level!
This potato salad with ranch dressing is really simple to throw together. It’s also kid friendly, so the little ones won’t have any complaints! There are very few ingredients in this delicious creamy potato salad that’s big on flavor. Scallions add the final touch of freshness.
What you’ll need
For the salad
- Potatoes – we’re using little Yukon Golds. They’re waxy, meaning they hold up great in salads and won’t crumble.
- White vinegar – an old chef’s trick to add a little zip
- Bacon – lots of crispy, savory goodness
- Scallions – they’re a tasty, mild green onion
- Cheddar – it kind of gives loaded baked potato vibes to this salad. As does the bacon!
For the dressing
- Mayonnaise – the base of the creamy dressing
- Sour cream – use full-fat for best taste and texture
- Ranch seasoning – Hidden Valley is my fave!
- Bacon fat – from frying up the bacon. It adds tons of flavor. So good.
- Pepper – fresh cracked black pepper adds the perfect punch to round it out
Helpful tips
- Make sure to toss the potatoes in the vinegar! It’s absorbed into them, so each bite has a zing that nicely balances the richness of the dressing.
- It also does double duty and preserves the potatoes for longer/keeps them firm in this salad.
How to make bacon ranch potato salad
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut the potatoes, then boil until tender. Rinse and drain them. Toss with the vinegar, and let cool. Meanwhile, fry up the bacon until crispy, and transfer to a plate. Keep some of the fat for the dressing.
Combine the dressing ingredients in a prep bowl. Add the potatoes to a salad bowl, and toss gently with the dressing along with the scallions, cheese, and bacon. Taste before adding any salt. Serve right away, or chill if desired.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I’m a big fan of making salads in one of my trusty glass prep bowls!
- Grate your cheddar with this Microplane grater. So much better than the pre-shredded kind.
- Fry up the bacon in a good-quality cast iron skillet.
Substitutions and variations
- Replace the scallions with red onions if you prefer.
- You could dice up some red potatoes or regular size Yukon Golds if you prefer. Russets tend to fall apart easier and have more of a mashed potato type of consistency.
- If you like a potato salad with bacon but not with a creamy dressing, try my German Potato Salad.
What to serve with ranch potato salad
- You’re gonna want to serve it with other potluck favorites! Try my Grape Jelly Meatballs, Easy Jalapeño Poppers, Deviled Eggs, Funeral Potatoes, Easy Macaroni Salad, and Easy Broccoli Salad.
- Serving it as a summer side dish? Pair it with my Easy Grilled Pork Chops or Best Ground Chicken Burgers or Grilled Honey Garlic Shrimp for a main.
Leftovers and storage
- Store leftover ranch potato salad for 3-4 days in a tightly covered container in the fridge.
- For safety reasons, if you’re leaving it unrefrigerated for more than 2 hours, toss it.
- As with most salads, don’t freeze this one.
More easy salad recipes
Made this creamy bacon ranch potato salad? Please leave a star rating and review in the comments below! Or tag me on Instagram with your S&L recipes.
Bacon Ranch Potato Salad
Ingredients
- 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
Dressing:
- 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 into halves, add them to a pot, then cover the potatoes with water and boil over high heat until tender (about 15 minutes from when they start to boil). Once they're cooked, rinse them under cold water and let them drain in a colander for a couple of minutes. Return them to the pot and sprinkle with the vinegar and lightly toss them. Let them finish cooling for about 15 minutes or so.
- Meanwhile, cook the bacon in a skillet over medium/medium-high heat until crispy. Transfer the bacon to a paper towel lined plate once it's done. Reserve 2 tablespoons of the bacon fat for the dressing.
- Prep your other ingredients and make the dressing by combining the dressing ingredients in a medium bowl. Taste and adjust the dressing as needed.
- When the potatoes have cooled, add them to a bowl that is large enough to comfortably toss the ingredients together. Toss the potatoes with the dressing, scallions, cheddar, and bacon. The ranch dressing mix and bacon are pretty salty, so give it a taste before adding any additional salt.
- Serve immediately or chill in the fridge (covered) for an hour prior to serving.
Notes
- Serves 6-8 depending on portion size. You can easily halve all ingredients if you don’t need as much.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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