Creamy Bacon Ranch Potato Salad is a simple, flavorful side that’s ideal for picnics, potlucks, or any gathering. Tender red potatoes are tossed with crisp bacon, creamy ranch dressing, and shredded cheddar for a crowd-pleasing dish that’s easy to prepare and budget-friendly.
Creamy Bacon Ranch Potato Salad
This potato salad comes together quickly, so you can spend less time in the kitchen and more time enjoying the party. With only a few basic ingredients—potatoes, bacon, ranch, cheese, salt, and scallions—you get big flavor with minimal fuss. It’s an economical recipe that makes a generous batch perfect for sharing.
Between the tangy ranch, sharp cheddar, and smoky bacon, this salad hits all the right notes. It’s a dependable recipe that’s always well received at gatherings, and it’s easy to scale up when feeding a larger group.
If you like extra bacon, sprinkle more on top before serving along with additional cheese and chopped scallions for color and freshness.
Ingredients for Creamy Bacon Ranch Potato Salad
- POTATOES – 2 1/2 lbs. small red potatoes
- SALT – 3 tsp salt
- BACON – 1 lb. bacon strips, finely chopped
- RANCH – 2 cups ranch dressing
- CHEESE – 1/2 cup shredded cheddar cheese
- SCALLIONS – for topping
How to Make Creamy Bacon Ranch Potato Salad
COOK THE POTATOES. Cut each potato into quarters. Place potatoes in a pot and add enough water to just cover them. Add the salt and bring to a boil. Reduce heat and simmer, uncovered, for 12–15 minutes or until tender. Drain and rinse with cold water to cool.
COOK THE BACON. In a skillet over medium heat, cook the bacon until crisp. Drain on paper towels and chop into small pieces.
TOSS IT TOGETHER. In a large bowl, combine the cooked potatoes, ranch dressing, bacon, and cheddar. Gently toss to coat without breaking the potatoes.
CHILL. Refrigerate the salad for at least 1 hour so flavors meld and the salad is nicely chilled.
ENJOY. Before serving, top with extra bacon, more shredded cheddar, and chopped scallions for color and crunch.
Tips for the Best Bacon Ranch Potato Salad
- Avoid overcooking the potatoes; they should be tender but still hold their shape so the salad doesn’t turn mushy.
- Chill the salad for at least an hour, though 2–3 hours is ideal for melding flavors and serving it cold.
- Cook the bacon until crisp so it adds a pleasant crunch and concentrated flavor to the salad.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Creamy Bacon Ranch Potato Salad
Ingredients
- 2 ½ lbs. small red potatoes
- 3 teaspoons salt
- 1 lb. bacon strips, finely chopped
- 2 cups ranch dressing
- ½ cup shredded cheddar cheese
- scallions, for topping
Instructions
- Cut each red potato into quarters.
- Place potatoes in a pot and add water to cover. Add salt and bring to a boil. Reduce heat and simmer, uncovered, 12–15 minutes or until tender. Drain and cool under cold running water.
- While potatoes cook, cook bacon in a skillet over medium heat until crisp. Drain and chop.
- Combine potatoes, ranch dressing, bacon, and cheese in a large bowl. Gently mix, refrigerate at least 1 hour, and top with extra bacon, cheese, and scallions before serving.
Notes
- STORE: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Carbohydrates: 18 g,
Protein: 8 g,
Fat: 35 g
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