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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, featuring tender Yukon Gold potatoes, crispy bacon, sharp cheddar, and a creamy ranch dressing. Perfect for potlucks, barbecues, and holiday dinners, it’s simple to make and always disappears first.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
  • 1 pound thick-cut bacon
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup sour cream, full-fat
  • 1/2 cup mayonnaise, full-fat
  • 1 packet (1 ounce) ranch seasoning mix
  • 1/2 cup green onions, thinly sliced
  • Salt and black pepper, to taste
  • Additional cooked bacon, crumbled (for garnish, optional)
  • Extra green onions, sliced (for garnish, optional)
  • A sprinkle of paprika (for garnish, optional)

Instructions

  1. Boil the potatoes (20-25 minutes): Place cubed potatoes in a large pot and cover with cold water by about an inch. Add a generous tablespoon of salt. Bring to a boil over high heat, then reduce to a simmer. Cook until fork-tender, about 15-20 minutes. Drain in a colander and let cool for about 10 minutes. Do not rinse.
  2. Cook the bacon (10-15 minutes): While potatoes boil, cook bacon in a cold skillet over medium heat. Cook for 8-12 minutes, flipping once, until deep golden brown and crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into bite-sized pieces. Set aside about 1/4 cup for garnish.
  3. Make the dressing (5 minutes): In a large mixing bowl, whisk together sour cream, mayonnaise, and ranch seasoning mix until smooth. Add a pinch of black pepper if desired. Do not add salt yet.
  4. Combine everything (5 minutes): Add warm (not hot) potatoes to the bowl with dressing. Gently fold until evenly coated. Add crumbled bacon (reserving some for garnish), shredded cheddar, and sliced green onions. Fold again until evenly distributed.
  5. Season and adjust (2 minutes): Taste and add salt and pepper as needed. If dry, add another tablespoon of sour cream or mayo. If too wet, the potatoes will absorb dressing as it chills.
  6. Chill (at least 1 hour, preferably 2-4 hours): Cover bowl and refrigerate for at least an hour. Flavors meld and improve over time.
  7. Garnish and serve (5 minutes): Before serving, gently stir. Transfer to a serving bowl if desired. Sprinkle reserved bacon, extra green onions, and paprika on top. Serve chilled or at room temperature.

Notes

For best results, make a day ahead to allow flavors to meld. Do not freeze. Store leftovers in an airtight container in the refrigerator for up to 4 days. If salad seems dry after storage, add a tablespoon of sour cream or mayo before serving.

Nutrition

Keywords: potato salad, loaded potato salad, bacon ranch potato salad, potluck recipe, barbecue side dish, summer recipe, comfort food

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