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Loaded Ranch Bacon Cheddar Potato Salad

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This loaded ranch bacon cheddar potato salad is the ultimate BBQ side dish, featuring creamy ranch dressing, smoky bacon, sharp cheddar, and perfectly roasted potatoes. It’s a crowd-pleasing, easy-to-make recipe that disappears fast at any gathering.

Ingredients

Scale
  • 2.5 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 8 slices bacon, cooked crispy and chopped
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 3 green onions or chives, thinly sliced
  • 3/4 cup mayonnaise
  • 1/2 cup sour cream
  • 1 packet (1 oz) ranch seasoning mix
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar or white vinegar
  • Optional: 1/2 cup diced celery
  • Optional: 1/2 cup diced pickles
  • Optional: 1-2 hard-boiled eggs, chopped

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Toss potatoes with olive oil, salt, and pepper on a large baking sheet. Spread in a single layer.
  3. Roast for 25-30 minutes, flipping halfway, until golden and fork-tender. Let cool for about 10 minutes.
  4. While potatoes cook, fry bacon in a skillet over medium heat until crispy (8-10 minutes), or microwave between paper towels for 4-5 minutes. Drain and chop.
  5. In a medium bowl, whisk together mayonnaise, sour cream, ranch seasoning, Dijon mustard, and vinegar. Adjust seasoning to taste. Add 1-2 tablespoons milk if dressing is too thick.
  6. Transfer warm potatoes to a large mixing bowl. Pour half the dressing over and gently toss to coat.
  7. Add chopped bacon (reserve some for topping), shredded cheddar, and most of the green onions or chives (reserve some for garnish). Fold together.
  8. Add more dressing as needed (usually about 3/4 of the total amount).
  9. Optional: Fold in diced celery, pickles, or chopped hard-boiled eggs.
  10. Cover and refrigerate for at least 1 hour (up to 24 hours).
  11. Before serving, stir gently, drizzle with reserved dressing, and top with remaining bacon and green onions. Serve cold or at room temperature.

Notes

Roasting the potatoes adds extra flavor and texture. Let potatoes cool slightly before adding dressing to prevent greasiness. Taste as you go, as bacon, cheese, and ranch seasoning can make the salad salty. Make ahead for best flavor. For a lighter version, use Greek yogurt and turkey bacon. For vegetarian, swap bacon for smoked almonds or roasted chickpeas.

Nutrition

Keywords: potato salad, ranch, bacon, cheddar, BBQ side, picnic, summer, easy, crowd-pleaser, gluten-free option

Find it online: https://bitematrix.com/loaded-ranch-bacon-cheddar-potato-salad-recipe-easy-bbq-side/