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Bacon Ranch Potato Salad

Bacon ranch potato salad loaded with tender cubed potatoes, crispy bacon, ranch dressing, and shredded sharp cheddar for a creamy, cheesy side. Chill for 2 hours so the flavors meld, then top with green onions and chives for bright crunch.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb red potatoes Cubed, about 3/4-inch pieces for even cooking.
Bacon and cheese
  • 10 bacon Cooked and crumbled.
  • 1 cup sharp cheddar cheese Shredded.
Ranch dressing
  • 1 cup ranch dressing
  • 0.5 cup sour cream
Fresh herbs and seasoning
  • 0.25 cup green onions Sliced.
  • 2 tbsp fresh chives Chopped.
  • 0.1 salt To taste.
  • 0.1 pepper To taste.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook and cool
  1. Bring a large pot of water to a boil using a Dutch oven, then add the cubed red potatoes and boil until tender, 10-15 minutes. Drain the potatoes and cool them until no longer steaming.
Build the salad
  1. In a large bowl, combine the cooled potatoes, crumbled bacon, and shredded sharp cheddar cheese. Toss gently so the cheese coats the hot potatoes slightly.
  2. In a separate bowl, mix the ranch dressing, sour cream, salt, and pepper until smooth and evenly combined. Keep mixing until the seasoning is fully dissolved.
  3. Pour the ranch dressing mixture over the potato mixture and toss well until everything is coated. Scrape the bottom to make sure no dry pockets remain.
Chill and serve
  1. Top with sliced green onions and chopped fresh chives for a fresh finish. Cover and refrigerate for 2 hours to set the flavors.
  2. Serve cold after chilling, keeping the potato salad refrigerated until ready to eat. Garnish with a little extra chive if you want more color.

Notes

For the best texture, cool the potatoes fully before mixing so the cheddar doesn’t fully melt into a paste. Refrigerate in a covered container for up to 4 days; freezer is not recommended as the ranch and potatoes can change texture. For a lighter option, use reduced-fat ranch dressing and sour cream while keeping the same quantities.