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Creamy Loaded Potato Salad with Bacon and Cheddar Ranch

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A quick and easy creamy loaded potato salad featuring crispy bacon, sharp cheddar, and homemade cheddar ranch dressing, perfect for summer BBQs and gatherings.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, scrubbed and cut into bite-sized chunks
  • 8 slices thick-cut bacon, cooked until crispy and crumbled
  • 1 cup shredded sharp cheddar cheese
  • 1 cup mayonnaise (full-fat or Greek yogurt for tang)
  • 1/2 cup buttermilk
  • 1 teaspoon dried dill
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon fresh chives, finely chopped (optional)
  • Salt and freshly ground black pepper to taste
  • 3 stalks celery, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup sweet pickle relish
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Place the cut Yukon Gold potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 12-15 minutes, or until potatoes are tender but still hold their shape. Drain the potatoes in a colander and set aside to cool slightly.
  2. While potatoes cook, fry the bacon slices in a skillet over medium heat until crispy, about 6-8 minutes, flipping halfway through. Transfer to a paper towel-lined plate to drain excess grease. Once cooled, crumble into bite-sized pieces.
  3. In a medium bowl, whisk together mayonnaise, buttermilk, dried dill, garlic powder, onion powder, fresh chives, salt, and pepper. Taste and adjust seasoning if needed. The dressing should be creamy but pourable—add a splash more buttermilk if too thick.
  4. Dice the celery, red onion, and chop fresh parsley. Set aside.
  5. In a large bowl, gently fold the warm potatoes with celery, red onion, pickle relish, crumbled bacon (reserve a few pieces for garnish), shredded cheddar cheese, and fresh parsley.
  6. Pour the cheddar ranch dressing over the potato mixture and gently toss until everything is evenly coated. Be careful not to mash the potatoes—gently folding keeps it light and fluffy.
  7. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. Just before serving, sprinkle reserved bacon and an extra pinch of fresh chives on top.

Notes

Do not overcook potatoes to avoid mushiness. Use warm potatoes when mixing dressing for better flavor absorption. Homemade cheddar ranch dressing is preferred over store-bought. Chill for at least 1 hour for best flavor. If salad seems dry after chilling, stir in extra mayo or buttermilk. Store leftovers in an airtight container in the fridge for up to 3 days. Freezing is not recommended.

Nutrition

Keywords: potato salad, bacon, cheddar, ranch dressing, summer BBQ, creamy potato salad, picnic side dish

Find it online: https://fuzzyforker.com/creamy-loaded-potato-salad-with-bacon-and-cheddar-ranch-recipe-easy-and-perfect-for-summer-bbqs/