Bacon Ranch Potato Salad
Creamy, savory, and bursting with bold flavors, Bacon Ranch Potato Salad is the ultimate comfort side dish perfect for picnics, barbecues, and potlucks. Tender russet potatoes are coated in a luscious dressing made with tangy ranch, sour cream, and a hint of garlic, while crispy bacon, shredded cheddar cheese, and freshly chopped dill bring a satisfying balance of textures and rich, herby freshness. A final sprinkling of sliced green onions ties it all together for a crowd-pleasing dish that’s as visually appealing as it is delicious. Quick and easy to prepare, this recipe is sure to elevate your summer gatherings and pairs perfectly with grilled meats or sandwiches.
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Recipe Information
Ingredients
- 2 pounds russet potatoes
- 1 teaspoon salt
- 8 slices bacon
- 1 cup ranch dressing
- 0.5 cup sour cream
- 0.25 cup mayonnaise
- 4 stalks green onions (sliced)
- 2 tablespoons fresh dill (chopped)
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black pepper
- 0.5 cup cheddar cheese (shredded)
Instructions
Start by washing and peeling the potatoes. Cut them into 1-inch cubes to ensure even cooking.
Place the potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water, then bring it to a boil over medium-high heat.
Cook the potatoes for 10-15 minutes, or until they are just tender when pierced with a fork. Be careful not to overcook them to avoid a mushy texture.
Drain the potatoes and set them aside to cool slightly.
Meanwhile, cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer the cooked bacon to a plate lined with paper towels to drain excess grease. Once cool, chop the bacon into bite-sized pieces.
In a large mixing bowl, combine the ranch dressing, sour cream, mayonnaise, garlic powder, and black pepper. Mix well to create a creamy dressing.
Add the slightly cooled potatoes to the bowl with the dressing along with the chopped bacon, green onions, fresh dill, and shredded cheddar cheese. Gently toss to combine, ensuring all the potatoes are coated in the dressing.
Taste the potato salad and adjust the seasoning if needed, adding more salt or pepper to taste.
Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
Once chilled, give the salad a quick stir and serve as a side dish for your favorite grilled meats or enjoy on its own.
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 967 mg | 42% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.5 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 149 mg | 11% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 873 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
