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Creamy Loaded Bacon Ranch Potato Salad

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This creamy loaded bacon ranch potato salad is the ultimate crowd-pleaser, featuring tender Yukon Gold potatoes, crispy bacon, sharp cheddar cheese, and a tangy homemade ranch dressing. It’s the perfect side dish for summer gatherings and will convert even the pickiest eaters.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes (about 6–8 medium potatoes)
  • 1 pound bacon (about 12–16 slices, thick-cut preferred)
  • 1 ½ cups sharp cheddar cheese, shredded
  • 4 green onions, sliced
  • ½ cup fresh dill, chopped
  • 1 cup mayonnaise
  • ½ cup sour cream
  • ¼ cup buttermilk (or regular milk)
  • 1 tablespoon ranch seasoning mix (or homemade: 1 tsp dried parsley, 1 tsp dried chives, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp dried dill, ¼ tsp salt, ⅛ tsp black pepper)
  • 1 tablespoon white vinegar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Extra bacon crumbles for garnish
  • Extra sliced green onions for garnish
  • Fresh dill sprigs for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil. Lay bacon strips in a single layer and bake for 15-20 minutes until crispy. Drain on paper towels, then crumble. Reserve ¼ cup for garnish.
  2. Scrub potatoes and cut into 1-inch cubes. Place in a large pot, cover with cold water by 2 inches, and add 1 tablespoon salt. Bring to a boil, then simmer for 12-15 minutes until fork-tender. Drain and let cool for 10 minutes.
  3. In a medium bowl, whisk together mayonnaise, sour cream, buttermilk, ranch seasoning, white vinegar, salt, and pepper until smooth. Adjust seasoning to taste.
  4. In a large bowl, combine warm potatoes, crumbled bacon (reserve some for garnish), shredded cheddar, sliced green onions (reserve some for garnish), and fresh dill. Pour dressing over and fold gently until evenly coated.
  5. Cover and refrigerate for at least 2 hours, preferably overnight. Before serving, stir gently and adjust seasoning if needed.
  6. Transfer to a serving bowl and garnish with reserved bacon, green onions, and fresh dill. Serve chilled or at room temperature.

Notes

Don’t overcook the potatoes; they should be tender but still hold their shape. Add dressing while potatoes are warm for better flavor absorption. Cook bacon until very crispy for texture contrast. Shred your own cheese for best melting. Taste and adjust seasoning as you go. This salad tastes even better the next day.

Nutrition

Keywords: potato salad, bacon ranch potato salad, loaded potato salad, creamy potato salad, summer side dish, barbecue side dish

Find it online: https://willarecipes.com/creamy-loaded-bacon-ranch-potato-salad-recipe/