Description
Bacon Ranch Potato Salad offers irresistible flavor with tender Yukon Gold potatoes, crispy bacon, and creamy ranch dressing. Perfect for picnics or potlucks, it’s an easy, delightful side dish that everyone loves!
Ingredients
Scale
- 3 pounds baby/petite Yukon Gold potatoes
- 1 tablespoon white vinegar
- 1 (12 ounce) package bacon (cut into small pieces)
- 1/2 cup chopped scallions
- 1 cup shredded cheddar
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 (1 ounce) packet ranch dressing mix
- 2 tablespoons bacon fat (from frying the bacon)
- Pepper (to taste)
Instructions
- Cut the potatoes into halves and place them in a pot. Cover with water and boil on high heat until tender, about 15 minutes from boiling. Rinse under cold water and drain.
- Return the cooled potatoes to the pot, sprinkle with vinegar, and lightly toss. Allow them to cool for an additional 15 minutes.
- Cook the bacon in a skillet over medium-high heat until crispy. Transfer to a paper towel-lined plate, reserving 2 tablespoons of bacon fat for the dressing.
- Combine the dressing ingredients in a medium bowl. Taste and adjust seasoning as needed.
- In a large bowl, toss the cooled potatoes with the dressing, scallions, cheddar, and bacon. Taste before adding salt due to the bacon and dressing mix.
- Serve immediately or chill in the fridge covered for one hour before serving.
Notes
For an extra kick, add some diced jalapeños to the salad.
Let the salad sit in the fridge for a bit to enhance the flavors.
This dish is best served fresh but can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg