Description
Indulge in the ultimate creamy bacon ranch potato salad packed with tender potatoes, crispy bacon, and a tangy, herby dressing. This easy-to-follow recipe is perfect for potlucks and BBQs, guaranteed to be a crowd-pleaser every time.
Ingredients
- 2 lbs Yukon Gold potatoes, peeled and cubed (1-inch)
- 8–10 slices thick-cut bacon, cooked crispy and crumbled
- 1 packet (1 oz) dry ranch dressing mix
- 1 cup full-fat mayonnaise
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup red onion, finely diced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Boil Potatoes: Place cubed potatoes in a large pot, cover with cold water, and add 1 tbsp salt. Bring to a boil, then simmer until fork-tender (10-15 mins). Drain well and let steam dry in colander for 5 minutes.
- Cook Bacon: Cook bacon in a skillet over medium heat or bake at 400°F (200°C) until crispy. Drain on paper towels, then chop into small pieces.
- Make Dressing: In a large bowl, whisk together mayonnaise, sour cream (or Greek yogurt), and ranch seasoning mix until smooth. Season lightly with salt and pepper.
- Combine: Add cooled, dried potatoes, diced red onion, fresh dill, and fresh chives to the dressing. Gently fold to combine. Stir in two-thirds of the chopped bacon, reserving the rest for garnish.
- Chill and Serve: Cover and refrigerate for at least 2 hours (preferably 4-6 hours) to allow flavors to meld. Before serving, stir gently and garnish with remaining crispy bacon.
- Prep Time: 20 mins
- Cook Time: 15 mins