Description
This Bacon Ranch Potato Salad combines creamy, tangy flavors with the mouthwatering taste of crispy bacon. Perfect for a quick side or summer gatherings, it’s sure to be a hit!
Ingredients
Scale
- 3 pounds baby/petite Yukon Gold potatoes
- 1 tablespoon white vinegar
- 1 (12 ounce) package bacon (cut into small pieces)
- 1/2 cup chopped scallions
- 1 cup shredded cheddar
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 (1 ounce) packet ranch dressing mix
- 2 tablespoons bacon fat (from frying the bacon)
- Pepper (to taste)
Instructions
- Cut the potatoes in half, place them in a pot, cover with water, and boil until tender (about 15 minutes). Rinse under cold water and drain. Sprinkle with vinegar and toss lightly. Let cool for 15 minutes.
- Cook the bacon in a skillet over medium-high heat until crispy. Transfer to a paper towel-lined plate and reserve 2 tablespoons of bacon fat for the dressing.
- Prepare the dressing by mixing together the mayonnaise, sour cream, ranch dressing mix, and reserved bacon fat in a medium bowl. Adjust seasoning to taste.
- In a large bowl, combine the cooled potatoes, dressing, scallions, cheddar, and bacon. Toss gently to combine, tasting for salt before serving.
- Serve immediately or chill in the fridge for about an hour before serving.
Notes
Feel free to customize the ingredients with your favorite add-ins, like diced pickles or hard-boiled eggs.
This salad can be made a day ahead, simply store it covered in the refrigerator for best flavor.
Serve chilled for a refreshing side dish at outdoor gatherings.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg