This loaded Ranch Potato Salad is an easy side dish for lunch, dinner, potlucks, and BBQs. It’s quick to put together with minimal ingredients and has a delicious dressing including bacon and cheese that everyone will love.
Suitable for gluten free diets.
There is nothing more refreshing than this quick and easy-to-make Ranch Potato Salad on a hot summer day. It’s an ideal side for all those potlucks, BBQs, brunches, lunches, and casual dinner parties.
However, because it is a loaded potato salad filled with delicious pantry staples such as cheese, bacon, sour cream, and (of course) Ranch dressing, it also works as a stand-alone lunch or dinner all year long. And you can make it leftovers from Garlic Butter Instant Pot Red Potatoes and Foil Pack Grilled Red Potatoes or Instant Pot Baby Potatoes.
Table of Contents
Table of contents
Why Make This Recipe
- Versatile – works for any occasion including spring and summer gatherings, picnics, 4th of July celebration, potlucks, and lunch boxes!
- Feeds a Crowd – triple this recipe to feed a big crowd.
- Affordable – it is made with affordable everyday ingredients.
- Leftovers – a great way to use up leftover potatoes.
- Dietary – it is gluten free.
Ingredient Notes
- Potatoes – I use baby potatoes since they are creamy and cook quickly. But you can use any potatoes you like, Just don’t overcook them. You can easily use leftover potatoes too.
- Bacon – add in some crispy bacon that can be store-bought or homemade.
- Cheese – I tend to use sharp cheddar, but you can use your favorite cheese.
- Sour cream – for creaminess and extra flavor.
- Mayonnaise – Use your favorite store-bought or homemade olive oil based mayonnaise.
- Ranch dressing – adds the flavor twist that makes this so amazing. Use your favorite store-bought or homemade dressing.
- Green onions – for color and freshness.
How To Make Ranch Potato Salad on The Stovetop
- Add potatoes in a saucepan, cover with salted water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender.
- In the meantime, mix together the ranch dressing, sour cream, and mayonnaise and set aside.
- Immediately drain potatoes and rinse under cold water and transfer into a bowl. Mix in the bacon, cheese, and green onions, followed by the salad dressing.
- Refrigerate for a couple of hours until chilled before serving.
Cook The Potatoes In The Instant Pot
Want to cook these in your pressure cooker? Then head on over to the Instant Pot Baby Potatoes post and for all you need to know.
Bacon Ranch Potato Salad Tips And Variations
- Don’t over-boil the potatoes. Otherwise, they end up waterlogged and fall apart.
- Cook the potatoes in salted water for a little bit of flavor.
- Drain potatoes well otherwise excess water will dilute the dressing and make it less tasty.
- Add heat – If you love spicy food, add a bit of crushed red pepper or diced jalapenos to the salad.
- Add other meats – feel free to add in some shredded cooked chicken or ham.
Budget-Friendly Tips
- Swap the potatoes – use any potatoes you actually have. You would just need to cut up the potatoes to the correct size.
- Add more potatoes – bulk it out with extra potatoes and add flavor with extra salad dressing.
- Stock up on potatoes – Purchase potatoes in bulk or on sale and store for later use.
Storage
- Prep ahead – refrigerate prepped-ahead potato salad with ranch dressing for up to 1 day ahead of time.
- Safety – don’ t leave your potato salad in the heat for more than 4 hours. Chill and pull out when needed.
- Store – Leftovers can be stored in the fridge for up to 4 days.
- Freeze – I do not recommend freezing this recipe.
More Recipes You May Like
- Instant Pot Red Potatoes.
- Instant Pot Baby Potatoes.
- Foil Pack Grilled Red Potatoes.
- Strawberry Avocado Pasta Salad.
- Grilled Watermelon Salad.
- Buffalo Chicken Salad.
Did you make this recipe? Then I would love to hear how it turned out. Please leave a comment and star rating below. And I really appreciate you sharing this recipe with your family and friends. Enjoy every mouthful 😊🍲 – Bintu
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Get The Loaded Potato Salad Recipe:
Loaded Ranch Potato Salad
Ingredients
Instructions
- Add potatoes in a saucepan, cover with salted water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender.
- In the meantime, mix together the ranch dressing, sour cream and mayonnaise and set aside.
- Immediately drain potatoes and rinse under cold water and transfer into a bowl.
- Roughly cut potatoes into large chunks and mix in the bacon, cheese and green onions, followed by the salad dressing.
- Refrigerate for a couple of hours, until chilled, before serving.
Video
Notes
- Don’t over-boil the potatoes. Otherwise, they end up waterlogged and fall apart.
- Cook the potatoes in salted water for a little bit of flavor.
- Drain potatoes well otherwise excess water will dilute the dressing and make it less tasty.
- Add heat – If you love spicy food, add a bit of crushed red pepper or diced jalapenos to the salad.
- Add other meats – feel free to add in some shredded cooked chicken or ham.
- Storage – keep in airtight container inside the fridge for up to 4 days.
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