Cheddar Bacon Ranch Potato Salad
This cheddar bacon ranch potato salad is like a loaded baked potato in picnic salad form — and it is always the first bowl emptied at every BBQ and potluck. It is a fabulous make-ahead side dish that pairs perfectly with stuffed burgers, pulled pork, and so much more. A guaranteed hit with friends and family every single time.
Servings: 16 Servings
Ingredients
- 3 pounds potatoes
- 2 Tablespoons apple cider or white vinegar
- ½ pound bacon cooked and crumbled
- 1 cup shredded cheddar
- ½ cup green onions or chives optional
- ¾ cup ranch dressing
- 1¼ cup sour cream
Instructions
- Cut 3 pounds potatoes into bite sized chunks. Place in a pot of cold water. Bring pot to a boil and throw in a couple of Tablespoons of salt. Let the potatoes boil until cooked through, about 10 minutes. They are done when they can easily be pierced with a fork or the tip of a knife.
- Drain potatoes and toss with 2 Tablespoons apple cider or white vinegar. Let cool to room temperature.
- Add ½ pound bacon, 1 cup shredded cheddar, and ½ cup green onions or chives to the cooled potatoes.
- Mix ¾ cup ranch dressing and 1¼ cup sour cream together and pour over potatoes, stir to coat.
- Chill for at least a couple of hours before serving.
Notes
I like using red potatoes for this recipe. However, yukon gold and russet potatoes also work well.
Nutrition
Serving: 1Serving | Calories: 230kcal | Carbohydrates: 17g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 41mg | Sodium: 584mg | Potassium: 403mg | Fiber: 2g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 18mg | Calcium: 84mg | Iron: 1mg
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