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Best Classic Loaded Bacon Ranch Potato Salad

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A creamy, smoky, ranch-loaded potato salad that recreates a beloved diner memory. Perfect for summer gatherings, this recipe features tender Yukon Gold potatoes, crispy bacon, and a tangy homemade ranch dressing.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 pound thick-cut bacon
  • 4 large eggs, hard-boiled and chopped
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup red onion, finely diced
  • 1/2 cup celery, finely diced
  • 1/4 cup fresh chives, chopped
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon ranch seasoning mix
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional)

Instructions

  1. Cook the Potatoes: Place peeled and cubed potatoes in a large stockpot, cover with cold water by 1 inch, and add a generous tablespoon of salt. Bring to a boil, then reduce to a gentle simmer. Cook for 12-15 minutes until fork-tender but still holding shape. Drain immediately and spread on a baking sheet in a single layer to cool.
  2. Cook the Bacon: While potatoes cool, cook bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of bacon fat for the dressing.
  3. Make the Ranch Dressing: In a small bowl, whisk together sour cream, mayonnaise, ranch seasoning, apple cider vinegar, Dijon mustard, garlic powder, onion powder, black pepper, and smoked paprika (if using). Add reserved bacon fat and whisk until smooth. Cover and refrigerate.
  4. Prep the Mix-Ins: Chop hard-boiled eggs, dice red onion and celery, shred cheddar cheese, and chop fresh chives.
  5. Assemble the Salad: Once potatoes are completely cool, transfer to a large mixing bowl. Add chopped eggs, red onion, celery, and about three-quarters of the shredded cheddar and bacon. Pour dressing over the top and gently fold until evenly coated.
  6. Chill and Rest: Cover and refrigerate for at least 2 hours, preferably overnight. Before serving, stir gently, adjust seasoning, and top with reserved bacon, cheddar, and fresh chives.

Notes

For best results, cool potatoes completely before adding dressing to prevent a greasy texture. The salad improves after resting overnight. If the salad seems dry after refrigeration, stir in a tablespoon or two of milk or extra dressing before serving.

Nutrition

Keywords: potato salad, bacon ranch, loaded potato salad, summer side dish, barbecue side, creamy potato salad

Find it online: https://ovenmila.com/best-classic-loaded-bacon-ranch-potato-salad/