Creamy Ranch Fried Potato Salad
Crispy, creamy, and packed with bold flavors, this Creamy Ranch Fried Potato Salad transforms a classic side dish into an irresistible centerpiece. Featuring golden pan-fried baby potatoes seasoned with smoked paprika, savory crumbled bacon, and a luscious dressing made from tangy ranch seasoning, mayonnaise, and sour cream, this salad is a true flavor bomb. Fresh touches of diced red onion, celery, parsley, and chives add brightness and crunch, making each bite delightfully balanced. Perfect for summer barbecues, potlucks, or a hearty weeknight treat, this potato salad can be served chilled or at room temperature to suit any occasion. Ready in just 40 minutes, it's a game-changer for anyone looking to elevate their side dish game!
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Recipe Information
Ingredients
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons smoked paprika
- 6 slices bacon
- 0.75 cups mayonnaise
- 0.5 cups sour cream
- 1 tablespoon ranch seasoning mix
- 1 teaspoon dijon mustard
- 0.5 cups red onion, diced
- 0.5 cups celery, diced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped chives
Instructions
Wash and cut the baby potatoes into halves or quarters, ensuring they are all roughly the same size for even cooking. Pat them dry with a paper towel.
Heat a large skillet over medium heat and add the olive oil. Once the oil is hot, add the potatoes in a single layer. Season with salt, black pepper, and smoked paprika.
Cook the potatoes for about 15-20 minutes, turning occasionally, until they are golden brown and crispy on the outside and tender on the inside. Remove from the skillet and set aside to cool slightly.
In the same skillet, cook the bacon slices over medium heat until crispy, about 5-7 minutes. Remove the bacon and place it on a paper towel-lined plate to drain. Crumble the bacon into small pieces once cooled.
In a large mixing bowl, combine the mayonnaise, sour cream, ranch seasoning mix, and Dijon mustard. Whisk until smooth and well blended.
Add the fried potatoes, diced red onion, celery, crumbled bacon, parsley, and chives to the bowl with the dressing. Gently toss to ensure everything is evenly coated.
Taste and adjust seasoning if necessary, adding more salt or pepper to your preference.
Cover the potato salad and refrigerate for at least 30 minutes to let the flavors meld together. Serve chilled or at room temperature.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 809 mg | 35% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 3.2 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 744 mg | 16% | |
*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.
