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close up view of the completed ranch potato salad recipe

Loaded Ranch Potato Salad

A creamy salad made with pantry staples the whole family will love
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Course: Main Course, Salad, Side Dish
Cuisine: American, Western
Diet: Gluten Free
Prep Time: 8 minutes
Cook Time: 15 minutes
Servings: 8
Calories: 409kcal


  • 2 pounds (900) baby potatoes
  • 1 cup (225g) cooked bacon bits
  • 1 ½ cups (125g) shredded cheddar cheese
  • 1 bunch green onions finely sliced
  • 4 tablespoons Ranch dressing
  • 4 tablespoons sour cream
  • 4 tablespoons mayonnaise


  • 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.



  • 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.


Calories: 409kcal | Carbohydrates: 29g | Protein: 17g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 793mg | Potassium: 560mg | Fiber: 6g | Sugar: 2g | Vitamin A: 274IU | Vitamin C: 23mg | Calcium: 207mg | Iron: 1mg