Description

This Bacon Ranch Potato Salad features tender Yukon Gold potatoes, crispy bacon, and a creamy ranch dressing. It’s a delightful blend of flavors and textures, making it an excellent choice for potlucks or casual dinners.

Ingredients

Scale

3 pounds baby/petite Yukon Gold potatoes
1 tablespoon white vinegar
1 (12 ounce) package bacon (cut into small pieces)
1/2 cup chopped scallions
1 cup shredded cheddar
1/2 cup mayonnaise
1/2 cup sour cream
1 (1 ounce) packet ranch dressing mix
2 tablespoons bacon fat (from frying the bacon)
Pepper (to taste)

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Instructions

Cut the potatoes into halves, add them to a pot, cover with water, and boil over high heat until tender, about 15 minutes once boiling starts. Rinse under cold water and drain in a colander for a couple of minutes. Return them to the pot, sprinkle with vinegar, and lightly toss. Let them cool for about 15 minutes.
Cook the bacon in a skillet over medium to medium-high heat until crispy. Transfer the bacon to a paper towel-lined plate and reserve 2 tablespoons of bacon fat for the dressing.
Prep the remaining ingredients and make the dressing by combining the dressing ingredients in a medium bowl. Taste and adjust as needed.
Once the potatoes are cooled, add them to a large bowl. Toss the potatoes with the dressing, scallions, cheddar, and bacon. Taste before adding additional salt as the ranch dressing mix and bacon are salty.
Serve immediately or chill in the fridge (covered) for an hour before serving.

Notes

For extra flavor, consider adding diced celery or bell peppers to the salad.
This dish can be made a day ahead for better flavor development!
Adjust the amount of bacon based on your preference for crispiness.

Nutrition

Serving Size: 1 cup
Calories: 410
Sugar: 2g
Sodium: 850mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 3g
Protein: 10g
Cholesterol: 40mg