Description
This Bacon Ranch Potato Salad is a crowd-pleaser with its creamy dressing, crispy bacon, and fresh scallions. It’s a perfect side dish for any occasion, easy to make and full of flavor.
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)
Instructions
- Cut the potatoes in half and place them in a pot. Cover the potatoes with water and boil over high heat until tender, about 15 minutes once boiling begins. Rinse under cold water and drain in a colander for a few minutes. Return to the pot and sprinkle with vinegar, lightly tossing. Allow to cool for about 15 minutes.
- In a skillet, cook the bacon over medium heat until crispy. Transfer bacon to a paper towel-lined plate and reserve 2 tablespoons of bacon fat for the dressing.
- Prepare the other ingredients and make the dressing by mixing them in a medium bowl. Taste and adjust seasoning as needed.
- Once the potatoes have cooled, transfer them to a large bowl. Toss the potatoes with the dressing, scallions, cheddar, and bacon. Taste before adding extra salt due to the salty bacon and ranch seasoning.
- Serve immediately or chill in the refrigerator for an hour before serving.
Notes
For best results, use Yukon Gold potatoes for their creamy texture.
Feel free to add additional herbs or toppings like diced tomatoes or hard-boiled eggs for variation.
This salad can be made a day ahead, making it perfect for picnics or gatherings.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg