Bacon Ranch Potato Salad: A Creamy, Savory Crowd-Pleaser 🥔🥓
Looking for a side dish that steals the show at barbecues, picnics, or family dinners? This Bacon Ranch Potato Salad is your ticket to flavor town! Combining tender, bite-sized potatoes with crispy bacon, creamy ranch dressing, and fresh herbs, this dish delivers a perfect balance of smoky, tangy, and savory notes. Unlike traditional potato salads, this version skips the heavy mustard or pickle overload and leans into the irresistible combo of ranch and bacon—a duo that’s practically guaranteed to make everyone reach for seconds.
Whether you’re pairing it with grilled burgers, serving it at a summer potluck, or enjoying it as a hearty side for a cozy weeknight meal, this potato salad is as versatile as it is delicious. It’s easy to prepare, make-ahead friendly, and customizable to suit your taste. Let’s dive into this creamy, bacon-packed recipe that’s sure to become a staple in your kitchen!
Ingredients (Serves 6–8)
For the Potato Salad:
- 2 pounds small red or Yukon Gold potatoes, cut into bite-sized pieces (about 1-inch cubes) for a tender, creamy texture
- 6 slices thick-cut bacon, cooked until crispy and crumbled for smoky crunch
- ½ cup ranch dressing, store-bought or homemade, for that classic tangy flavor
- ½ cup mayonnaise, for rich creaminess
- 1 teaspoon Dijon mustard (optional), for a subtle tangy kick
- ¼ cup chopped fresh chives or green onions, for a fresh, oniony bite
- ¼ cup chopped fresh parsley (optional), for a burst of herbaceous color
- 1 teaspoon garlic powder, for savory depth
- Kosher salt, to taste, for seasoning
- Freshly ground black pepper, to taste, for a touch of warmth
- Optional garnish: ½ cup shredded cheddar cheese or extra bacon crumbles for added indulgence
Equipment Needed
- Large pot for boiling potatoes
- Skillet for cooking bacon
- Paper towels for draining
- Large mixing bowl
- Whisk or spoon for mixing dressing
- Rubber spatula for tossing
- Measuring cups and spoons
Instructions
- Cook the Potatoes
Place the bite-sized potato pieces in a large pot and cover them with cold water. Add a generous pinch of kosher salt to enhance the potatoes’ flavor. Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook for 10–15 minutes, or until the potatoes are fork-tender but still hold their shape. Avoid overcooking to prevent a mushy texture. Drain the potatoes in a colander and let them cool slightly for about 10 minutes—they should be warm but not piping hot for the next step. - Crisp Up the Bacon
While the potatoes cook, heat a skillet over medium heat. Add the bacon slices and cook until crispy, about 4–5 minutes per side, depending on thickness. Transfer the bacon to a plate lined with paper towels to drain excess fat. Once cooled, crumble the bacon into small pieces and set aside. For extra flavor, reserve a teaspoon of bacon grease to mix into the dressing (optional but delicious!). - Prepare the Creamy Dressing
In a large mixing bowl, whisk together the ranch dressing, mayonnaise, Dijon mustard (if using), and garlic powder until smooth and well combined. Taste the dressing and add kosher salt and freshly ground black pepper to your liking. The ranch and mayo create a luscious, creamy base, while the garlic powder adds a savory backbone. If you love a zippier flavor, the Dijon mustard brings a subtle tang that elevates the dish. - Assemble the Salad
Add the warm potatoes to the bowl with the dressing. Gently toss with a rubber spatula to coat the potatoes evenly, allowing the warm potatoes to absorb the flavors of the dressing. Fold in the crumbled bacon, chopped chives or green onions, and parsley (if using) until everything is well distributed. If you’re feeling indulgent, sprinkle shredded cheddar cheese over the top for a cheesy, melty touch. - Chill and Serve
Cover the potato salad with plastic wrap or a lid and refrigerate for at least 1 hour to let the flavors meld and deepen. This chilling time is key to achieving that perfect, cohesive taste. Serve cold or at room temperature, garnished with extra bacon crumbles or a sprinkle of fresh herbs for a picture-perfect presentation. Enjoy the creamy, smoky, and herbaceous goodness!
Prep and Cooking Details
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Chilling Time: 1 hour
- Total Time: 1 hour 35 minutes
- Calories: Approximately 300 kcal per serving
- Servings: 6–8 servings
Why You’ll Love This Recipe
This Bacon Ranch Potato Salad is a game-changer for several reasons. The combination of creamy ranch dressing and smoky bacon elevates the classic potato salad into something truly special. It’s make-ahead friendly, meaning you can prep it in the morning and have it ready for your evening barbecue. The fresh herbs add a vibrant, garden-fresh touch, while the optional cheddar cheese brings an extra layer of indulgence. Whether you’re serving a crowd or enjoying a quiet dinner at home, this dish is guaranteed to impress with its bold flavors and comforting texture.
Tips for Success
- Choose the Right Potatoes: Small red or Yukon Gold potatoes are ideal for their waxy texture, which holds up well in salads. Avoid starchy russets, as they can become mushy.
- Don’t Overcook: Test the potatoes with a fork to ensure they’re tender but not falling apart. They should have a slight bite for the best texture.
- Customize the Dressing: Adjust the ranch-to-mayo ratio to your preference—more ranch for tanginess or more mayo for creaminess.
- Crisp Bacon is Key: Cook the bacon until fully crispy to ensure it adds crunch rather than chewiness to the salad.
- Chill for Flavor: The longer the salad chills (up to 24 hours), the more the flavors meld, but don’t skip at least 1 hour for the best results.
Recipe Variations
- Spicy Twist: Add a pinch of cayenne pepper or a tablespoon of hot sauce to the dressing for a fiery kick.
- Veggie Boost: Mix in diced celery, red bell peppers, or pickles for extra crunch and flavor.
- Herb Swap: Try dill or cilantro instead of parsley for a different herbaceous profile.
- Lighten It Up: Substitute Greek yogurt for half the mayonnaise for a lighter, tangier dressing.
- Loaded Potato Salad: Go all out with extra toppings like sour cream, blue cheese crumbles, or diced jalapeños for a loaded baked potato vibe.
Serving Suggestions
This Bacon Ranch Potato Salad is a versatile side that pairs beautifully with a variety of dishes. Here are some ideas to inspire your menu:
- BBQ Classic: Serve alongside grilled ribs, burgers, or hot dogs for a quintessential barbecue spread.
- Picnic Perfect: Pack it for a picnic with fried chicken and coleslaw for a summery feast.
- Holiday Side: Include it on your Thanksgiving or Fourth of July table to complement roasted turkey or pulled pork.
- Vegetarian Pairing: Pair with grilled vegetable skewers or a fresh green salad for a balanced meatless meal.
- Brunch Idea: Serve with scrambled eggs and fresh fruit for a hearty brunch side.
Storage and Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The flavors will continue to develop but may soften slightly.
- Serving Tip: If refrigerated for a while, let the salad sit at room temperature for 15 minutes before serving to take the chill off.
- Freezing: Potato salad doesn’t freeze well due to the creamy dressing, so it’s best enjoyed fresh or within a few days.
Make It Your Own
This Bacon Ranch Potato Salad is a canvas for creativity! Adjust the herbs, add your favorite veggies, or experiment with different cheeses to suit your taste. Whether you’re making it for a casual weeknight or a festive gathering, this dish is sure to be a hit. Got a unique twist? Share it in the comments on our website—we’d love to hear how you’ve customized this recipe!
