Print

Creamy Loaded Potato Salad with Bacon and Ranch

creamy loaded potato salad with bacon and ranch - featured image
Print Recipe

A rich and satisfying potato salad featuring tender Yukon Gold potatoes, crispy bacon, and a tangy ranch dressing, perfect for BBQs and potlucks.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • Salt, for boiling water and seasoning
  • 4 large eggs, hard-boiled and chopped
  • 1 cup ranch dressing
  • ½ cup sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Freshly ground black pepper, to taste
  • 8 slices thick-cut bacon, cooked crisp and crumbled
  • ½ cup shredded sharp cheddar cheese (optional)
  • 3 green onions, thinly sliced
  • ¼ cup fresh parsley, chopped

Instructions

  1. Place peeled and chopped Yukon Gold potatoes into a large pot and cover with cold water by about an inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to medium and simmer for 12-15 minutes until fork-tender but not falling apart. Drain and spread out to cool slightly.
  2. While potatoes boil, place eggs in a separate saucepan, cover with cold water, bring to a boil, then cover, turn off heat, and let sit for 10-12 minutes. Transfer to ice bath, peel, and chop coarsely.
  3. Fry bacon slices in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels and crumble. Alternatively, bake bacon at 400°F for 15-20 minutes until crisp.
  4. In a medium bowl, whisk together ranch dressing, sour cream, mayonnaise, apple cider vinegar, Dijon mustard, and black pepper until smooth. Adjust seasoning to taste.
  5. Gently fold warm potatoes into the dressing to absorb flavors. Add chopped eggs, crumbled bacon (reserve some for garnish), shredded cheddar cheese, and green onions. Stir gently to combine without breaking potatoes.
  6. Cover and refrigerate for at least 1 hour to let flavors meld. Before serving, garnish with reserved bacon, extra green onions, and parsley.

Notes

Boil potatoes until just fork-tender to avoid mushiness. Fry bacon until fully crisp for best texture. Fold potatoes gently into dressing to keep them intact. Chill salad for at least 1 hour or overnight for best flavor. If salad is too thick after chilling, stir in a splash of milk or extra ranch dressing. Adjust seasoning with salt or lemon juice as needed.

Nutrition

Keywords: potato salad, bacon, ranch dressing, BBQ side dish, creamy potato salad, loaded potato salad, picnic recipe

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