Loaded Ranch Potato Salad with Bacon
This Ranch potato salad with bacon, cheese and a sour cream ranch dressing is just what you need for a potluck or cook out. All the flavors of a loaded baked potato plus a flavorful dressing to coat tender new potatoes.
Ingredients
- 2 lb red or new potatoes (cut into 1 inch pieces)
- 1 cup sour cream
- 1 cup ranch dressing
- 1 ½ cups cheddar cheese (grated (6 ounces))
- 1 lb bacon
- 1 cup green onions (chopped)
DRESSING
- 1 cup buttermilk
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 clove garlic (minced)
- 2 tablespoons shallot (finely chopped)
- 1 tablespoon parsley (finely chopped)
- 2 tablespoons chives (finely chopped)
- ½ teaspoon salt
- 1 teaspoon whole grain dijon mustard
- ¼ teaspoon hot sauce
- pepper
Instructions
- DRESSING: Combine all the ingredients in a mason jar or container with a lid and shake. Chill for 30 minutes. You will have more dressing than you need for the salad.
- In a separate bowl whisk together a cup of sour cream and a cup of ranch dressing.
- SALAD: Cut the potatoes into even 1 inch pieces and place in a pot. Cover with water. Bring to a boil. Once it starts to boil, add a handful of salt. Reduce heat to simmer and cook, uncovered, until easily pierced with a fork, about 8-10 minutes. Don’t overcook.
- Drain and run cold water over the potatoes. Let them sit in the colander until cool and dry, about 15 minutes.
- While the potatoes are cooking, cook the bacon until crispy. Remove to a paper towel lined plate and chop once cooled.
- Place cooled potatoes in a large bowl and add grated cheese, onions and part of the bacon, reserving most for later. Pour the sour cream ranch mixture over and gently combine. Season with salt and pepper. Refrigerate for at least 30 minutes until potatoes are cold. Top with extra bacon before serving.
Barbara's Notes + Tips
- Try making homemade ranch dressing for more flavor.
- Use new or red potatoes, not russet.
- Cut the potatoes into even pieces and cover with cold water to make sure they cook evenly.
- Salt the water while cooking the potatoes.
- Let the potatoes cool before adding the dressing so that it doesn't get oily.
- Reserve most of the bacon and add right before serving so that it stays crunchy.
- This is a great salad to take to a potluck or backyard picnic.
Nutrition
Calories: 697kcal | Carbohydrates: 27g | Protein: 17g | Fat: 58g | Saturated Fat: 20g | Cholesterol: 94mg | Sodium: 1105mg | Potassium: 763mg | Fiber: 3g | Sugar: 5g | Vitamin A: 717IU | Vitamin C: 27mg | Calcium: 262mg | Iron: 2mg
