Ranch Potato Salad

Finished side dish, deliciously dressed and inviting, ready for enjoyment.

5 from 12 votes

Ranch Potato Salad is as easy as it gets! Loaded with tender red potatoes, Cheddar, crispy bacon, and green onions, all tossed in a quick ranch and sour cream dressing.

Prep Time25

Cook Time15

Chilling Time1

Total Time1 40

Course: Salad, Side Dish

Cuisine: American

Keyword: Ranch Potato Salad

Servings: sides

Author: Chelsea Lords

Cost: $4.45

Equipment

Large pot

Ingredients

2 pounds red potato cut into 1-inch pieces
2 cups sour cream regular or low fat
1 (1-ounce) package ranch seasoning mix dry, see note 1
pepper to taste
1-1/2 cups freshly shredded sharp Cheddar cheese
14 to 16 slices bacon
1 cup thinly sliced green onions

US - Metric

Instructions

Leave the peel on the red potatoes and cut them into 1-inch cubes. Put potato cubes in a large pot and cover with about 1 inch of water. Bring to a boil over high heat and add salt. (I add 1 teaspoon per every 4 cups of water.) Once boiling, reduce heat to medium low (at a bare simmer), and cook uncovered for 8–15 minutes or until potatoes are tender (easily pierced with a fork). Check often to avoid overcooking the potatoes—that will cause a mushy salad.
Drain potatoes and run under cold water. Let stand to dry completely before adding to the salad.
Meanwhile, mix ranch dressing packet (see note 1) with the sour cream. Whisk until smooth.
Cook and drain the bacon; chop coarsely.
Place completely cooled potatoes in a large bowl. Add chopped bacon (see note 2), shredded Cheddar cheese, and sliced green onions. Pour dressing over everything and gently toss to combine. Add cracked pepper to taste.
Covered, in the fridge, for at least 30 minutes (preferably 1 hour) before serving.

Notes

Note 1: I like Hidden Valley Ranch® seasoning mix best (not sponsored) and have found other brands to lack flavor or be overly salty. If you are sensitive to salt or concerned, start with half the seasoning mix and add more gradually.

Note 2: If you’d like the bacon to stay crispy (instead of a softer/chewier texture), add the bacon to top individual servings. Mixing bacon into the salad softens it.

Storage: Leftover potato salad will stay fresh for 3–4 days. If you make it in advance, add the bacon right before serving if you’d like it to remain crispy.

Nutrition