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Best Loaded Bacon Ranch Potato Salad Recipe

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This Loaded Bacon Ranch Potato Salad is the ultimate crowd-pleaser—creamy, crunchy, tangy, and salty all at once. Made with tender Yukon Gold potatoes, crispy bacon, sharp cheddar, and a homemade ranch dressing, it’s the perfect side for any barbecue or potluck.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
  • 1 pound bacon, cooked until crispy and crumbled
  • 1 ½ cups sharp cheddar cheese, shredded
  • 4 green onions, thinly sliced
  • ¼ cup fresh chives, chopped (optional)
  • 1 cup sour cream (full-fat)
  • ½ cup mayonnaise (Hellmann’s or Duke’s recommended)
  • 1 (1-ounce) packet ranch seasoning mix (Hidden Valley recommended)
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon black pepper, freshly ground
  • ¼ teaspoon garlic powder (optional)

Instructions

  1. Cook the Potatoes: Place the cubed potatoes in a large pot and cover them with cold water by about 2 inches. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 12-15 minutes, or until the potatoes are fork-tender. Drain in a colander and let them cool for about 10 minutes. Do not rinse.
  2. Cook the Bacon: While the potatoes are cooking, preheat your oven to 400°F (200°C). Line a baking sheet with foil and lay the bacon strips in a single layer. Bake for 15-20 minutes, until crispy. Transfer to a paper towel-lined plate to drain and cool. Once cool, crumble into bite-sized pieces.
  3. Make the Dressing: In a small bowl, whisk together the sour cream, mayonnaise, ranch seasoning mix, apple cider vinegar, black pepper, and garlic powder (if using). Taste and adjust seasoning.
  4. Combine the Salad: In a large mixing bowl, combine the cooled potatoes, crumbled bacon (reserve a handful for garnish), shredded cheddar cheese, sliced green onions, and chives. Pour the dressing over the top.
  5. Mix Gently: Using a rubber spatula or wooden spoon, fold everything together gently until evenly coated.
  6. Chill and Rest: Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or overnight for best results.
  7. Garnish and Serve: Before serving, give the salad a gentle stir. Transfer to a serving bowl and top with the reserved bacon crumbles and a few extra green onions. Serve cold.

Notes

For best results, make this salad a day ahead to allow flavors to meld. Reserve some bacon for garnish to keep it crispy. If the salad seems dry after chilling, stir in a tablespoon of milk or extra sour cream. Do not freeze.

Nutrition

Keywords: loaded bacon ranch potato salad, bacon ranch potato salad, easy potato salad, potluck potato salad, barbecue side dish

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