Published on
Last updated on
Ranch Potato Salad
Creamy ranch dressing, potatoes, and plenty of yummy ingredients will make this ranch potato salad the star of any potluck.
Jump to Recipe
Table of Contents
Ranch potato salad is full of tender pieces of potatoes, tasty cheddar cheese, crispy bacon, and creamy ranch dressing. Deliciously satisfying, this is a perfect side dish to complement almost any meal all year long.
Ranch Potato Salad Ingredients
This ranch potato salad is a harmonious fusion of creamy, smoky, and savory flavors and textures.
Tender red baby potatoes form the heart of the dish, complemented by the tang of white vinegar and the freshness of diced green onions.
Shredded cheddar cheese and crumbled bacon provide creamy indulgence and a crispy crunch, while ranch dressing ties it all together with its cool, herby goodness.
You’ll need:
- 3 pounds of red baby potatoes
- 2 tablespoons of white vinegar
- 1 cup of diced fresh green onions
- 1 cup of shredded cheddar cheese
- 1 cup of cooked crumbled bacon (follow this link to make it in the oven)
- 1 bottle (473 milliliters, 16 ounces) of ranch salad dressing
- 1 teaspoon of cracked black pepper
- ½ teaspoon of paprika
Substitutions And Additions
POTATOES: Golden or red potatoes are best because they are less starchy potatoes. Leaving the potato skins on is optional if you prefer your potatoes with no skins.
ONIONS: You could add sweet onion or red onion to your potato salad. I love adding red onion to my potato salad. It adds some nice color.
Soaking the onion in water helps to make it slightly milder, which would help take the bite away from the red onion.
However, this step is optional, depending on your taste preference.
EGGS: Turn this into egg potato salad by adding hard-boiled eggs for even more protein.
How To Make This Ranch Potato Salad Recipe
Once the potatoes are boiled, we will walk you through mixing up the rest of the ingredients for this potato salad.
STEP ONE: Cut potatoes into bite-size pieces. If the potatoes are larger potatoes, cut them in quarters; otherwise, half will be enough.
STEP TWO: Place the potatoes in a 2-quart pot and cover with water.
Boil for five to seven minutes until fork tender, not too long, or they will get mushy. Drain the water and place the potatoes in a large bowl.
OUR RECIPE DEVELOPER SAYS
Always start your potatoes in cold water. If you add them directly to boiling water, the outsides will cook immediately while the insides will take longer, leaving you with some pieces that are still hard.
Don’t forget to add a bit of kosher salt to your water once you add the potatoes. It will add flavor right to the potatoes.
STEP THREE: Pour vinegar over the warm potatoes, stir well to mix, then let potatoes cool completely at room temperature.
PRO TIP:
Make sure your potatoes are cooled completely, or they will absorb too much of the dressing, and you will have to add more.
STEP FOUR: Once the cooked potatoes have cooled, add the rest of the ingredients: green onions, cheese, cooked bacon bits, ranch dressing, pepper, and paprika. Stir well to mix.
STEP FIVE: Cover the bowl with plastic food wrap and let it sit in the fridge for at least four hours before serving to give it enough time to absorb the flavors.
PRO TIP:
The longer you leave it in the fridge, the better to absorb all those yummy flavors.
How To Serve The Best Ranch Potato Salad Recipe
Potato salad pairs well with so many different dishes.
Try it alongside our Instant Pot chicken wings or classic sandwiches like sloppy joes or grilled ham and cheese.
Serve this bacon cheddar ranch potato salad with our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side.
Add our fruit salsa and cinnamon chips, and you’ll have a full meal.
PRO TIP:
If you are serving this red potato salad for summer potlucks, this salad shouldn’t sit out for any longer than about two hours. Keep refrigerated until you are ready to serve, and then pop it in the fridge after the meal.
For more side dishes, try our classic German potato salad, easy Italian pasta salad, classic coleslaw, and broccoli salad.
MORE SIDE DISH RECIPES
Storage
IN THE FRIDGE: Store leftovers of this creamy bacon ranch potato salad in the fridge in an airtight container for three to four days.
MAKE-AHEAD: You can make this easy potato salad the day before and let all the flavors mingle overnight in the fridge until you are ready to serve it.
IN THE FREEZER: We don’t recommend freezing this potato salad. The vegetables will become mushy, and the creamy dressing will separate once thawed.
You can’t go wrong with the combination of smoky bacon, cheddar cheese, and ranch dressing. Make this loaded ranch potato salad a staple of your dinner and picnic rotation, or whip up a batch for your next barbecue.
Frequently Asked Questions
Can I freeze potato salad?
Since this creamy potato salad is made with mayonnaise, we do not recommend freezing it. The mayo will separate and will not taste very good once thawed.
Can I make this potato salad ahead of time?
It is actually better to make this delicious potato salad the day before to allow the flavors to mingle overnight.
What can I serve with this potato salad?
This is a good potato salad recipe to serve with so many main dishes. Serve it at a barbecue with hamburgers and hot dogs or alongside a chicken entree. There are too many options to list for this versatile salad!
More Recipes You’ll Love
Ranch Potato Salad
Creamy ranch dressing, potatoes, and plenty of yummy ingredients will make this ranch potato salad the star of any potluck.
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 4 hours 17 minutes
Servings 6
Ingredients
- 3 pounds baby red potatoes
- 2 tablespoons white vinegar
- 1 cup green onions, diced
- 1 cup cheddar cheese, shredded
- 1 cup cooked bacon, crumbled
- 1 bottle ranch salad dressing, 473 milliliters
- 1 teaspoon cracked black pepper
- ½ teaspoon paprika
Instructions
- Cut baby potatoes into bite-sized pieces. If the potatoes are larger baby potatoes, cut them in quarters, otherwise half will be enough.
- Place the potatoes in a 2-quart pot and cover potatoes with water. Boil for 5 to 7 minutes until tender, not too long or they will get mushy. Drain the water and place potatoes in a large bowl.
- Pour vinegar over the warm potatoes, stir well to mix, then let potatoes cool completely at room temperature.
- Once the potatoes have cooled, add in the rest of the ingredients: green onions, cheese, bacon, ranch dressing, pepper, and paprika. Stir well to mix.
- Cover bowl with plastic food wrap and let sit in the fridge for at least 4 hours before serving.
Notes
- Always start your potatoes in cold water. If you add them directly to boiling water, the outsides will cook immediately while the insides will take longer, leaving you with some pieces that are still hard.
- Don’t forget to add a bit of kosher salt to your water once you add the potatoes. It will add flavor right to the potatoes.
- Make sure your potatoes are cooled completely, or they will absorb too much of the dressing, and you will have to add more.
- The longer you leave it in the fridge, the better to absorb all those yummy flavors.
- If you are serving this red potato salad for summer potlucks, this salad shouldn’t sit out for any longer than about 2 hours. Keep refrigerated until you are ready to serve, and then pop it in the fridge after the meal.
Nutrition
Calories: 713kcal | Carbohydrates: 43g | Protein: 17g | Fat: 54g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 1347mg | Potassium: 1249mg | Fiber: 5g | Sugar: 5g | Vitamin A: 492IU | Vitamin C: 25mg | Calcium: 199mg | Iron: 3mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
Gloria says
Such a delicious summer classic!