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bacon ranch potato salad

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This potato salad tastes like an ultimate Loaded Baked Potato, just in salad form. Yum! It's a great chilled salad to serve during the warmer summer months when you need a chilled side salad to go with grilled burgers or your favorite cold sandwich. Instead of mayonnaise (which is more common for most potato salads), this recipe uses sour cream with prepared classic Ranch, which gives the dressing a creamy texture and a slightly tangy taste.

►
(1 rating)
yield 6 to 8
prep time 15 Min
cook time 15 Min
method Microwave

Ingredients For bacon ranch potato salad

  • 1 1/2 lb
    red-skinned potatoes, cut into 1/2-inch thick cubes (no need to peel potatoes)
  • 1/2 cup
    water
  • 1/2 cup
    sour cream
  • 1/3 cup
    classic ranch salad dressing (it's the prepared dressing in a bottle, not the dry packaged dip mix)
  • 3 slices
    smoky bacon
  • 3/4 cup
    shredded sharp cheddar cheese
  • 3 to 4 md
    green onions (scallions), chopped
  • 1 to 2 stalk
    celery, chopped
  • salt - to taste
  • black pepper - to taste

How To Make bacon ranch potato salad

  • 1
    Place potato chunks in a microwave-proof bowl. Add water, cover bowl, and microwave on High power for 10 to 12 minutes or just until potatoes are fork tender (don't overcook them or the salad with be mushy). Drain well. Cover potatoes, and place in refrigerator for 1 hour or until completely cooled.
  • 2
    While potatoes are cooking, sauté bacon in a small skillet until crisp and cooked thoroughly. Set bacon aside to cool completely, and then crumble bacon into small pieces.
  • 3
    Mix together the sour cream and Ranch dressing. Spoon the dressing over the chilled potatoes. Add bacon, cheddar cheese, green onions, celery, salt and black pepper. (Some commercial Ranch dressings have a lot of sodium, so you should go light on salt until you've done a taste test, and then you can add more salt, if needed).
  • 4
    Gently toss all ingredients with a large spatula until thoroughly mixed. Cover bowl, and keep in refrigerator until ready to serve. Served chilled.
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