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Best Loaded Bacon Ranch Potato Salad Recipe – Easy & Creamy

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This loaded bacon ranch potato salad is a creamy, smoky, and tangy side dish that will convert even the most stubborn potato salad skeptics. Made with tender Yukon Gold potatoes, crispy bacon, and a homemade ranch dressing, it’s the perfect crowd-pleaser for any cookout or family meal.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes (about 6–7 medium potatoes)
  • 1 tablespoon salt
  • 8 slices thick-cut bacon
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 packet (1 ounce) ranch dressing mix
  • 2 tablespoons milk
  • 1/2 cup red onion, finely diced
  • 1/2 cup celery, finely diced
  • 1/4 cup fresh chives, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 cup shredded cheddar cheese (optional)

Instructions

  1. Place the whole, unpeeled Yukon Gold potatoes in a large pot and cover with cold water by about 2 inches. Add 1 tablespoon of salt. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 20-25 minutes until tender when pierced with a fork but not falling apart. Drain in a colander and let cool for about 20 minutes.
  2. While the potatoes cook, place the bacon slices in a cold skillet. Turn heat to medium and cook, flipping occasionally, until deeply browned and crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Reserve about 2 tablespoons of bacon fat if desired.
  3. In a small bowl, whisk together the sour cream, mayonnaise, ranch dressing mix, and milk until smooth. If using reserved bacon fat, whisk it in now.
  4. Once the potatoes are cool enough to handle, peel them (skins should slip off easily). Cut into 1-inch cubes. Place in a large mixing bowl.
  5. Add the diced red onion, celery, chives, parsley, and about three-quarters of the crumbled bacon to the bowl with the potatoes. Pour the dressing over the top. Gently fold everything together with a spatula until evenly coated. If using cheddar cheese, fold it in now.
  6. Cover the bowl and refrigerate for at least 2 hours, or overnight, to let the flavors meld.
  7. Just before serving, sprinkle the remaining crumbled bacon and a few extra chives on top. Serve cold or at room temperature.

Notes

For best results, use Yukon Gold potatoes—they hold their shape and have a buttery flavor. Reserve some bacon for garnish to keep it crispy. The salad tastes even better the next day as flavors meld. If the salad seems dry after chilling, stir in a tablespoon of milk or sour cream before serving.

Nutrition

Keywords: loaded bacon ranch potato salad, creamy potato salad, bacon ranch potato salad, easy potato salad, best potato salad recipe

Find it online: https://cookluma.com/best-loaded-bacon-ranch-potato-salad-recipe-easy-and-creamy/