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Creamy Bacon Ranch Potato Salad

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A creamy, flavorful potato salad featuring crisp bacon, tangy ranch dressing, and tender red potatoes. Perfect for picnics, potlucks, or easy weeknight dinners.

Ingredients

Scale
  • 2 pounds red potatoes (about 900 grams)
  • 6 slices thick-cut bacon, cooked crisp and crumbled
  • 3/4 cup ranch dressing (180 ml)
  • 1/4 cup sour cream (60 ml)
  • 1/3 cup mayonnaise (80 ml), full-fat
  • 3 stalks green onions, thinly sliced
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 1 tablespoon apple cider vinegar

Instructions

  1. Rinse 2 pounds of red potatoes thoroughly. Cut into bite-sized chunks, roughly 1 to 1.5 inches.
  2. Place potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt.
  3. Bring to a boil over high heat, then reduce to medium and simmer for 12-15 minutes until potatoes are fork-tender but not falling apart.
  4. While potatoes boil, heat a skillet over medium heat. Add 6 slices of thick-cut bacon and cook until crisp, about 6-8 minutes, flipping occasionally.
  5. Remove bacon to a paper towel-lined plate and let drain. Once cooled, crumble or chop into small pieces. Optionally save a tablespoon of bacon fat for extra flavor.
  6. Drain potatoes in a colander and let cool for at least 10 minutes until warm but not hot.
  7. In a mixing bowl, combine ranch dressing, sour cream, mayonnaise, apple cider vinegar, garlic powder, onion powder, salt, and black pepper. Whisk until smooth and creamy.
  8. Add warm potatoes to the bowl with dressing. Toss gently but thoroughly to coat every piece.
  9. Add crumbled bacon, sliced green onions, and chopped parsley. Fold everything together carefully to avoid mashing potatoes.
  10. Taste and adjust seasoning with more salt, pepper, or vinegar as needed.
  11. Cover and refrigerate for at least 1 hour before serving to let flavors meld and salad firm up slightly.

Notes

Use red or Yukon Gold potatoes for best texture. Do not overboil potatoes to avoid mushiness. Add bacon bits just before serving to keep them crispy. Chill salad for at least 1 hour for best flavor and texture. If potatoes seem dry after chilling, stir in a splash of milk or extra ranch dressing. Avoid overmixing to keep potato chunks intact.

Nutrition

Keywords: potato salad, bacon, ranch dressing, picnic side, creamy potato salad, easy potato salad, summer salad

Find it online: https://magnetmeal.com/creamy-bacon-ranch-potato-salad-recipe-easy-perfect-picnic-side/