Creamy Bacon Ranch Potato Salad
This Bacon Ranch Potato Salad is the ultimate side dish—creamy, smoky, and packed with flavor! Perfect for BBQs, potlucks, or a quick weeknight side. Easy to make and always a crowd favorite!
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Servings: 6
Calories: 320kcal
Equipment
Ingredients
- 3 lbs 1.4 kg Yukon Gold potatoes, cubed
- 8 oz 225g bacon, cooked and crumbled
- 1 cup ranch dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp fresh chives chopped
- 2 tbsp fresh parsley chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- Salt to taste
Instructions
- Cook Potatoes: Boil potatoes in salted water until tender (10-12 mins). Drain and cool.
- Crisp Bacon: Cook bacon until crispy, then crumble.
- Make Dressing: Whisk ranch, mayo, sour cream, garlic powder, onion powder, and pepper.
- Combine: Gently fold potatoes, bacon, herbs, and dressing in a large bowl.
- Chill: Refrigerate for at least 1 hour before serving.
Notes
- Potato Texture: Don’t overcook—keep them firm for the best texture.
- Bacon Tip: Bake bacon at 400°F (200°C) for even crispiness.
- Make-Ahead: Assemble without herbs up to 1 day ahead.
- Lighter Version: Use Greek yogurt instead of mayo.
- Extra Crunch: Add diced celery or pickles for texture.
- Bonus Twist: Stir in shredded cheddar or diced avocado for extra indulgence!
Nutrition
Serving: 150g | Calories: 320kcal | Carbohydrates: 25g | Protein: 8g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 580mg | Potassium: 600mg | Fiber: 3g | Sugar: 2g | Vitamin C: 15mg | Calcium: 40mg | Iron: 1.5mg