Description
Bacon Ranch Potato Salad embodies irresistible flavor with tender Yukon Gold potatoes, crispy bacon, and a creamy ranch dressing. Perfect for picnics or quick dinners!
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 add them to a pot; cover with water and boil over high heat until tender (about 15 minutes once boiling).
- Rinse the cooked potatoes under cold water and drain in a colander. Sprinkle with vinegar and toss lightly. Allow to cool for about 15 minutes.
- Cook the bacon in a skillet over medium/medium-high heat until crispy, then transfer to a paper towel-lined plate. Reserve 2 tablespoons of bacon fat for the dressing.
- Prepare the dressing by combining all dressing ingredients in a medium bowl; taste and adjust as necessary.
- Once cooled, place the potatoes in a large bowl and toss with the dressing, scallions, cheddar, and bacon. Taste before adding any extra salt due to the saltiness of the ranch mix and bacon.
- Serve immediately or cover and chill in the fridge for an hour before serving.
Notes
Feel free to add more veggies like celery for extra crunch.
For a lighter version, use Greek yogurt in place of sour cream and mayonnaise.
This salad tastes even better the next day, so consider making it ahead of time.
Nutrition
- Serving Size: 1 cup
- Calories: 355
- Sugar: 1g
- Sodium: 822mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 33mg