Ranch Potato Salad

5 from 1 vote

Creamy ranch dressing, potatoes, and plenty of yummy ingredients will make this ranch potato salad the star of any potluck.

Prep Time10

Cook Time7

Chill Time4

Total Time4 17

Course: Appetizer, Salad, Side Dish

Cuisine: American

Keyword: Ranch Potato Salad Recipe

Servings:

Calories: 713kcal

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.

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.