This Ranch potato salad, featuring crispy bacon, melted cheese, and a creamy sour cream ranch dressing, is the perfect dish for any potluck or cookout. It combines all the delicious flavors of a loaded baked potato, with tender new potatoes coated in a rich, flavorful dressing.
INGREDIENTS
- 2 lb red or new potatoes, cut into 1-inch pieces
- 1 cup sour cream
- 1 cup ranch dressing
- 1 ½ cups grated cheddar cheese (6 ounces)
- 1 lb bacon
- 1 cup chopped green onions
Dressing:
- 1 cup buttermilk
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 clove garlic, minced
- 2 tablespoons finely chopped shallot
- 1 tablespoon finely chopped parsley
- 2 tablespoons finely chopped chives
- ½ teaspoon salt
- 1 teaspoon whole grain Dijon mustard
- ¼ teaspoon hot sauce
- Pepper, to taste
INSTRUCTIONS
- Make the Dressing: Combine all dressing ingredients in a mason jar or container with a lid. Shake well and chill for 30 minutes. You’ll have more dressing than needed for the salad.
- Prepare the Salad: In a separate bowl, whisk together 1 cup sour cream and 1 cup ranch dressing.
- Cut the potatoes into 1-inch pieces and place them in a pot. Cover with water and bring to a boil. Once boiling, add a pinch of salt. Reduce heat to simmer and cook uncovered for 8-10 minutes, or until easily pierced with a fork. Be careful not to overcook.
- Drain the potatoes and rinse them under cold water. Let them sit in the colander for about 15 minutes to cool and dry.
- While the potatoes are cooking, fry the bacon until crispy. Transfer to a paper towel-lined plate to drain, then chop into pieces once cooled.
- In a large bowl, combine the cooled potatoes with grated cheese, chopped onions, and most of the bacon (save a little for topping). Pour the sour cream-ranch mixture over the potatoes and gently mix. Season with salt and pepper to taste. Refrigerate for at least 30 minutes to chill.
- Before serving, top the salad with the reserved bacon.
BARBARA’S TIPS + NOTES
- For extra flavor, consider making homemade ranch dressing.
- Use new or red potatoes, not russets.
- Cut the potatoes into even pieces and cover with cold water to ensure they cook evenly.
- Be sure to salt the water while boiling the potatoes.
- Let the potatoes cool completely before adding the dressing to avoid it becoming oily.
- Save most of the bacon to add just before serving so it stays crispy.
This creamy, flavorful potato salad is perfect for potlucks, cookouts, or backyard picnics!
