Cheddar Bacon Ranch Potato Salad
Cheddar Bacon Ranch Potato Salad is a fun twist on a southern classic. Perfect for potlucks, family gatherings and cookouts in the summer.
I have never like potato salad until recently. There is just something about having a potato cold that throws off my taste buds. And don’t get my started on the mustard. But once I found a mayo based potato salad with all the fix ins of a baked potato I was all in. I absolutely love to make this for parties and potlucks. Its a crowd favorite and easy to make ahead.
Potato Salad is a southern staple and if you have ever been to a church potluck you know what I am talking about. Growing up I would go down the line to fill my plate and there was inevitably five to ten bowls of store bought yellow potato salad. No offense to Walmart and Sam’s club but those big tubs looked like they were filled with slop. That is probably why I decided I would never try potato salad ever again. Then one summer dinner at my in laws they made this potato salad and I feel in love.
Tools You May Need
- Saucepan
- Colander
- Cutting Board
- Knife
- Measuring cups
Ingredients
2 lb baby potatoes
1 tbsp salt
2/3 c shredded cheddar cheese
1/2 lb bacon (6 pieces)
3/4 c sour cream
3/4 c mayo
1 packet ranch dressing powder or 3 tbsp of homemade
2-3 tbsp green onion diced
Step by Step Instructions
- Wash baby potatoes and place into saucepan with cold water and 1 tbsp salt. Bring to a boil and cook until fork tender. You don’t want them to be mushy like you would for mashed potatoes. One cooked, strain in a colander.
- While potatoes are cooking fry your bacon in skillet. I like to cut mine into pieces before I cook it so it cooks more evenly.
- In a Large bowl combine mayo, sour cream and ranch packet. Add in cooked potatoes and stir. Then stir in cheddar cheese, bacon and green onion. Salt and pepper to taste.
- You can serve warm or refrigerate until cold.
Notes
1. You can use whatever potatoes you have on hand. I prefer the baby red and gold potatoes but you can use Yukon gold, fingerling or russet.
2. If you like your potato salad more wet than you can add another dollop of sour cream and mayo before serving.
Cheddar Bacon Ranch Potato Salad
Cheddar Bacon Ranch Potato Salad is a fun twist on a southern classic. Perfect for potlucks, family gatherings and cookouts in the summer.
Ingredients
- 2 lb baby potatoes
- 1 tbsp salt
- 2/3 c shredded cheddar cheese
- 1/2 lb bacon (6 pieces)
- 3/4 c sour cream
- 3/4 c mayo
- 1 packet ranch dressing powder or 3 tbsp of homemade
- 2-3 tbsp green onion diced
Instructions
- Wash baby potatoes and place into saucepan with cold water and 1 tbsp salt. Bring to a boil and cook until fork tender. You don't want them to be mushy like you would for mashed potatoes. One cooked, strain in a colander.
- While potatoes are cooking fry your bacon in skillet. I like to cut mine into pieces before I cook it so it cooks more evenly.
- In a Large bowl combine mayo, sour cream and ranch packet.
- Add in cooked potatoes and stir. Then stir in cheddar cheese, bacon and green onion. Salt and pepper to taste.
- You can serve warm or refrigerate until cold.
Notes
1. You can use whatever potatoes you have on hand. I prefer the baby red and gold potatoes but you can use Yukon gold, fingerling or russet.
2. If you like your potato salad more wet than you can add another dollop of sour cream and mayo before serving.
