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This ranch potato salad with bacon is a guaranteed crowd-pleaser for everyday family meals, cookouts, picnics, or potlucks. Made with creamy mayo, tangy sour cream, ranch dressing mix, and savory crumbled bacon, it’s packed with flavor and texture. The baby potatoes hold their shape beautifully while absorbing the rich dressing, and chopped scallions add just the right bite. Ranch potato salad is best served cold with a sprinkle of green onion tops for color and freshness.

? Recipe Variations

Use Greek yogurt instead of sour cream for a lighter option.
Add chopped dill pickles or pickle juice for extra tang.
Use roasted or grilled potatoes instead of boiled.
Substitute red potatoes or Yukon Golds if baby potatoes aren’t available.
Try turkey bacon or pancetta for a twist on classic bacon.
Mix in shredded cheddar cheese or chopped hard-boiled eggs.
Add a spoonful of Dijon mustard to the dressing for zip.

? Common Questions

What are the best potatoes for potato salad? Waxy potatoes like baby potatoes, red potatoes, and Yukon Golds work best because they hold their shape after boiling and have a creamy texture.
Can the salad be made ahead of time? Yes! This ranch potato salad is a great make-ahead option. It can be prepared up to a day in advance and stored in the refrigerator until serving.

? Storage and Safety Tips

Refrigerator: Store leftover ranch potato salad in a shallow, airtight container in the refrigerator. For best quality, enjoy it within 3 to 4 days.

Make-Ahead: This salad can be made up to 1 day in advance. Prepare it, cover tightly, and refrigerate. Stir and adjust seasoning before serving.

Outdoor Safety: If serving at a picnic, tailgate, or cookout, keep the salad chilled in a cooler or insulated bag with ice packs. Don’t leave it out for more than 2 hours (or 1 hour if it’s over 90°F). Serve from a chilled bowl or over a bed of ice to keep it safe and fresh.

Ranch Potato Salad With Bacon

Creamy chicken salad with bacon and green onions in a white bowl.

Print Recipe

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5 from 1 review

This ranch potato salad with bacon combines creamy goodness and delicious texture. It’s the ideal salad for your next picnic or cookout.

Author: Diana Rattray
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Yield: 4 servings 1x
Category: Potatoes, Salads
Method: Chill
Cuisine: American

Ingredients

Scale

1 1/2 pounds baby potatoes (cut into bite-sized chunks)
1 tablespoon kosher salt (for the cooking water, plus more to taste if needed)
1/3 cup mayonnaise
2 tablespoons sour cream
1 1/2 tablespoons ranch dressing mix (dry)
1/4 teaspoon freshly ground black pepper (or to taste)
3 scallions chopped (save some of the dark green tops for garnish)
4 slices bacon (cooked, crumbled)
1 1/2 teaspoons lemon juice (or vinegar or dill pickle juice)

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Instructions

Cook the potatoes: Put the chunks of potatoes in cold salted water and bring to a boil. Cook for 10 to 12 minutes or until fork-tender. Drain thoroughly and transfer to a bowl or return them to the pan to cool.

Prepare the dressing: In a small bowl, stir together the mayonnaise, sour cream, ranch dressing mix, and green onions until well blended.

Combine: Gently fold in the cooled potatoes and bacon and season with black pepper to taste.

Chill: Cover and refrigerate the ranch potato salad until serving time. Taste and adjust the seasonings, and garnish with sliced green onion tops.