Description
Treat yourself to this Bacon Ranch Potato Salad featuring tender Yukon Gold potatoes, crispy bacon, and tangy ranch dressing. It’s a perfect side dish for summer BBQs or a comforting touch for any meal. Quick to prepare and loaded with flavor, this salad will certainly become a favorite!
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 with water and boil over high heat until tender, about 15 minutes. Rinse under cold water and let drain.
- Return the potatoes to the pot, sprinkle with vinegar, and lightly toss. Allow them to cool for about 15 minutes.
- In a skillet, cook the bacon over medium-high heat until crispy. Transfer to a paper towel lined plate and reserve 2 tablespoons of bacon fat for the dressing.
- In a medium bowl, combine the mayonnaise, sour cream, ranch dressing mix, and reserved bacon fat. Taste and adjust the seasoning if needed.
- In a large bowl, add the cooled potatoes along with scallions, cheddar, and bacon. Toss everything together with the dressing. Taste before adding more salt, if desired.
- Serve immediately or refrigerate for at least an hour before serving.
Notes
This potato salad can be made a day ahead of time for a more intensified flavor.
Feel free to customize the mix-ins with other vegetables like bell peppers or olives for added crunch.
For a lighter option, use Greek yogurt instead of mayonnaise and sour cream.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg