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Creamy Loaded Bacon Ranch Potato Salad (Easy Side Dish)

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This Creamy Loaded Bacon Ranch Potato Salad is a quick and easy side dish that comes together in about 30 minutes of active prep. The secret is mixing the dressing with warm potatoes so they absorb all the flavor, resulting in a crowd-pleasing dish perfect for barbecues, potlucks, and family gatherings.

Ingredients

Scale
  • 3 pounds (about 6–7 medium) Yukon Gold or red potatoes
  • 1 pound thick-cut bacon
  • 1 cup ranch dressing
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 cup sharp cheddar cheese, shredded
  • 1 bunch green onions, sliced
  • 3 large hard-boiled eggs, chopped (optional)
  • 1 teaspoon salt (plus more for potato water)
  • 1/2 teaspoon black pepper, freshly ground
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons bacon drippings (optional)

Instructions

  1. Cook the bacon: Lay bacon strips in a cold skillet. Turn heat to medium and cook for 8-10 minutes, flipping once, until deep golden brown and crispy. Transfer to a paper towel-lined plate. Once cool, crumble or chop into bite-sized pieces. Save 2 tablespoons of bacon drippings if desired.
  2. Boil the potatoes: Scrub potatoes and cut into 1-inch cubes. Place in a large pot, cover with cold water by about an inch, and add 1 teaspoon salt. Bring to a boil, then reduce to medium and simmer for 12-15 minutes until tender but not falling apart. Drain well and let steam dry for 2-3 minutes.
  3. Make the dressing: In a small bowl, whisk together ranch dressing, sour cream, mayonnaise, apple cider vinegar, and half the fresh dill. Taste and adjust seasoning.
  4. Boil the eggs (if using): Place eggs in a small saucepan, cover with cold water, and bring to a boil. Cover, remove from heat, and let sit for 10 minutes. Transfer to an ice bath, then peel and chop.
  5. Combine while warm: Return drained potatoes to the warm pot. Pour dressing over warm potatoes and gently fold to coat. Add bacon drippings if using.
  6. Add mix-ins: Gently fold in crumbled bacon (reserve a handful for topping), shredded cheddar, sliced green onions, chopped eggs, remaining dill, and black pepper. Fold carefully to avoid breaking potatoes.
  7. Chill and rest: Cover and refrigerate for at least 2 hours, preferably overnight. Before serving, taste and adjust salt and pepper. Top with reserved bacon and fresh dill.

Notes

For best results, mix dressing with warm potatoes so they absorb flavor. Make ahead for deeper flavor. Reserve some bacon for topping. If salad seems dry after chilling, stir in a tablespoon of milk or extra ranch dressing. Don’t rinse potatoes after draining—the starch helps dressing cling.

Nutrition

Keywords: potato salad, bacon ranch, loaded potato salad, easy side dish, barbecue side, creamy potato salad, make-ahead salad

Find it online: https://bitesienna.com/creamy-loaded-bacon-ranch-potato-salad-easy-side-dish/