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The Perfect Summer Loaded Bacon Ranch Potato Salad

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This loaded bacon ranch potato salad is creamy, smoky, tangy, and packed with crunchy bacon, sharp cheddar, and fresh herbs. It’s the ultimate crowd-pleasing side dish for summer cookouts and barbecues.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes (about 6–7 medium potatoes)
  • 1 pound thick-cut bacon
  • 1 cup sharp cheddar cheese, cubed into small pieces
  • 4 green onions, sliced thinly
  • 1/2 cup red onion, finely diced
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 cup full-fat sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon buttermilk
  • 1 packet ranch seasoning mix
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • Extra crumbled bacon for garnish
  • Fresh dill sprigs for garnish
  • Paprika for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or aluminum foil. Lay bacon strips in a single layer and bake for 18-22 minutes until dark and crispy. Transfer to a paper towel-lined plate to drain and cool. Reserve 2 tablespoons of bacon grease. Once cool, crumble or chop bacon into small pieces. Set aside 1/4 cup for garnish.
  2. Scrub potatoes clean (leave skin on). Cut into 1-inch cubes. Place in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes until tender but still firm. Drain in a colander and let steam dry for 5 minutes.
  3. In a small bowl, combine sour cream, mayonnaise, buttermilk, ranch seasoning mix, garlic powder, onion powder, black pepper, and salt. Whisk until smooth. Add reserved bacon grease and whisk again.
  4. Transfer warm potatoes to a large mixing bowl. Pour half the dressing over the potatoes and gently fold to coat. Let sit for 5 minutes.
  5. Add crumbled bacon (reserving 1/4 cup for garnish), cubed cheddar cheese, sliced green onions, diced red onion, chopped dill, and chopped parsley. Pour remaining dressing over everything and gently fold until evenly coated.
  6. Cover bowl with plastic wrap and refrigerate for at least 2 hours (overnight is best). Before serving, give a gentle stir. If dry, add a splash of milk or buttermilk. Transfer to serving bowl and top with reserved bacon, fresh dill sprigs, and a light sprinkle of paprika.

Notes

Don’t overcook the potatoes; they should be tender but still hold their shape. Season the potato water generously with salt. Dress the potatoes while warm for better absorption. Let the salad rest overnight for best flavor. Save some bacon for garnish. Fresh herbs are essential for brightness.

Nutrition

Keywords: potato salad, bacon ranch, loaded potato salad, summer side dish, barbecue side, creamy potato salad

Find it online: https://piperplate.com/the-perfect-summer-loaded-bacon-ranch-potato-salad/