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Creamy Loaded Bacon Ranch Potato Salad

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A creamy, tangy, and smoky potato salad featuring crispy bacon and ranch dressing, perfect for 4th of July picnics and summer gatherings.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, washed and cut into bite-sized pieces
  • 8 slices thick-cut bacon, cooked until crispy and crumbled
  • 1 cup ranch dressing (homemade or store-bought)
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 3 stalks green onions, thinly sliced
  • 1 cup shredded sharp cheddar cheese (optional)
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Instructions

  1. Place peeled or unpeeled potato chunks into a large pot and cover with cold water. Add 1 teaspoon salt and bring to a boil over high heat. Cook for 12-15 minutes or until potatoes are fork-tender but not falling apart. Drain in a colander and allow to cool slightly (about 10 minutes).
  2. While potatoes boil, cook bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain excess grease. Once cool, crumble into bite-sized pieces.
  3. In a medium bowl, whisk together ranch dressing, sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper. Adjust seasoning to taste. Optionally, blend in a couple tablespoons of cottage cheese for smoother texture.
  4. In a large mixing bowl, gently fold the warm potatoes with the dressing to help them absorb the flavors. Add crumbled bacon, sliced green onions, shredded cheddar cheese, and chopped parsley. Fold carefully to avoid breaking potatoes while ensuring everything is coated.
  5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let flavors marry.
  6. Before serving, taste and add extra salt, pepper, or green onions if needed. Serve cold or slightly chilled.

Notes

Do not overcook potatoes to avoid mushy salad. Use warm potatoes when mixing with dressing for better flavor absorption. Cook bacon until crispy and drain well to prevent greasiness. Fold ingredients gently to maintain potato texture. Chill salad at least 1 hour before serving for best flavor. Can be made a day ahead.

Nutrition

Keywords: potato salad, bacon, ranch dressing, summer picnic, 4th of July, creamy potato salad, loaded potato salad

Find it online: https://piperplate.com/creamy-loaded-bacon-ranch-potato-salad-recipe-perfect-for-4th-of-july-picnic/