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Creamy Loaded Potato Salad with Bacon and Ranch

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A creamy, tangy potato salad featuring homemade ranch dressing, crispy bacon, and tender potatoes, perfect for summer BBQs and gatherings.

Ingredients

Scale
  • 3 pounds Yukon Gold or red potatoes, scrubbed and cut into bite-sized chunks
  • 6 to 8 slices thick-cut bacon, cooked until crisp and crumbled
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • Salt and pepper to taste
  • 2 stalks celery, finely chopped
  • 1/4 cup red onion, finely diced
  • 1 cup shredded sharp cheddar cheese
  • Chopped chives or green onions for garnish

Instructions

  1. Place the chopped potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes or until the potatoes are tender but still hold their shape. Drain and set aside to cool for about 10 minutes.
  2. While the potatoes cook, fry the bacon in a skillet over medium heat until crisp, about 6-8 minutes. Transfer to paper towels to drain excess fat, then crumble into bite-sized pieces.
  3. In a medium bowl, whisk together mayonnaise, sour cream, apple cider vinegar, garlic powder, onion powder, dried dill, dried parsley, salt, and pepper. Taste and adjust seasoning as needed. Chill until ready to use.
  4. Finely dice the celery and red onion. Shred the cheddar cheese and chop the chives or green onions for garnish.
  5. In a large mixing bowl, gently fold the cooled potatoes with the ranch dressing, celery, red onion, cheddar cheese, and half of the bacon. Be careful not to mash the potatoes.
  6. Taste the salad and add salt and pepper if needed. Cover and refrigerate for at least one hour to let the flavors meld together.
  7. Before serving, sprinkle the remaining bacon and chopped chives on top.

Notes

Do not overcook the potatoes to avoid mushiness. Use room temperature potatoes when mixing to help dressing cling better. Crisp bacon is essential to avoid sogginess. Homemade ranch dressing is recommended for fresher flavor. Chill the salad for at least one hour before serving. Toss potatoes with a splash of olive oil if they cool too quickly or get dry. A squeeze of fresh lemon juice in the dressing can add brightness. Store refrigerated up to 3 days; stir in milk or mayo if salad thickens. Avoid freezing.

Nutrition

Keywords: potato salad, bacon, ranch dressing, summer BBQ, creamy potato salad, loaded potato salad, easy potato salad

Find it online: https://breezybake.com/creamy-loaded-potato-salad-with-bacon-and-ranch-easy-recipe-for-summer-bbqs/