Ranch Potato Salad With Bacon
This ranch potato salad with bacon combines creamy goodness and delicious texture, ideal for your next cookout.
Ranch potato salad is one of those dishes that disappears fast at potlucks and cookouts because it brings everything people love in a cold summer side: creamy dressing, tender potatoes, fresh herbs, and a punch of savory bacon. This version leans into the flavors of classic ranch—cool, tangy, herby, and bold—while still feeling familiar and comforting. Baby potatoes soak up just enough of the dressing to stay creamy without falling apart, and the combination of sour cream and mayonnaise keeps the texture light instead of heavy.
It’s also a flexible salad that works for weeknight dinners, holiday cookouts, or packed lunches. The bacon adds smoky richness, while the scallions offer a crisp pop of freshness. Serve it with grilled meats, sandwiches, or roasted chicken, and it fits right in. Because it tastes even better after chilling, this is an easy make-ahead side that saves time when you’re feeding a crowd.
What You’ll Like About This Recipe
Creamy, tangy ranch flavor. The combination of sour cream, mayonnaise, and ranch mix creates a dressing that’s cool, rich, and savory. It coats the potatoes beautifully without feeling too heavy, thanks to the balance of fat and acidity.
Perfect texture from baby potatoes. Baby potatoes are naturally waxy, meaning they hold their shape after boiling and stay creamy inside. They absorb just enough dressing to carry flavor throughout the salad without becoming mushy or grainy.
Smoky bacon in every bite. Crisp, crumbled bacon adds contrast and savory depth. A small amount goes a long way, and stirring it in after the potatoes cool keeps it from getting soggy.
Easy make-ahead side dish. This salad tastes even better after it chills for a few hours. The flavors meld and develop, making it ideal for potlucks, cookouts, picnics, or prepping ahead for busy evenings.
Customizable with simple add-ins. From cheddar cheese to hard-boiled eggs, dill pickles to Dijon mustard, this recipe welcomes variations. You can tailor it to your tastes or what you have on hand without altering the base formula.
Ingredient Notes
- Baby potatoes – Their waxy texture helps them stay intact after boiling. Cut any larger ones into even bite-sized pieces so everything cooks at the same rate.
- Mayonnaise – Adds creaminess and binds the dressing. A full-fat mayo gives the richest flavor, but light mayonnaise can be used if preferred.
- Sour cream – Contributes tang and softens the heaviness of mayo. You can replace part or all of it with Greek yogurt for a lighter but still creamy salad.
- Ranch dressing mix – The key flavoring for this recipe, providing herbs, garlic, onion, and tang. Use a familiar brand for consistent seasoning, or your own homemade blend if you prefer less sodium.
- Scallions – Tender, mild onion flavor that brightens the salad. Use both white and green parts for the best balance, reserving some of the darker tops for garnish.
- Bacon – Crisp-cooked bacon adds smokiness and texture. Turkey bacon, pancetta, or even crumbled prosciutto work well if you’d like a different flavor.
- Lemon juice, vinegar, or pickle juice – A touch of acidity sharpens the dressing and keeps the flavors lively. Pickle juice adds an extra tangy note if you enjoy a more zesty profile.
How to Make It
- Cook the potatoes in salted water until just tender. Starting with cold water ensures they cook evenly from the inside out without bursting or breaking.
- Drain and cool the potatoes thoroughly. Cooling helps the dressing cling better and prevents the potatoes from absorbing too much liquid and turning soft.
- Stir together the mayonnaise, sour cream, ranch mix, and scallions until smooth and well blended. Taste the dressing before adding the potatoes so you can adjust seasoning early.
- Fold the potatoes into the dressing gently. Using a wide spatula helps prevent crushing the potatoes while still giving them a thorough coating.
- Add the bacon last so it retains its crispness. Waiting until the potatoes are no longer warm keeps the fat in the bacon from melting into the dressing.
- Chill the salad before serving. This resting time melds the flavors, firms the texture, and helps the dressing fully penetrate the potatoes.
Pro Tips
- Salt the cooking water generously. Potatoes absorb salt only while boiling, and seasoning the water ensures they’re flavorful all the way through.
- Cool the potatoes completely. Warm potatoes can make the dressing thin or greasy. Spread them out on a sheet pan for faster cooling if needed.
- Cook the bacon until very crisp. Soft bacon disappears into the salad; crisp bacon adds texture and holds up even after chilling.
- Adjust the dressing after chilling. The potatoes soak up some of the dressing over time, so a quick stir and a pinch of salt or pepper right before serving brighten everything back up.
- Keep it cold for outdoor events. Serve the salad from a chilled bowl or set the serving dish over ice for food safety during warm-weather gatherings.
Recipe Variations
- Lighten it up. Replace the sour cream with Greek yogurt or use half mayo and half yogurt. The dressing stays creamy but cuts a bit of richness.
- Add dill pickles or pickle juice. This gives the salad a tangy boost and adds crunch. It’s a great choice for people who love classic deli-style potato salads.
- Use roasted or grilled potatoes. Roasted potatoes add deeper flavor and a slight crispness, giving the salad a rustic twist.
- Swap in other potatoes. Red potatoes and Yukon Golds are excellent substitutes with the same creamy texture and structure.
- Try a bacon variation. Turkey bacon, pancetta, or even crisp prosciutto can stand in for traditional bacon while offering different levels of smokiness.
- Add cheese or eggs. Shredded cheddar or chopped hard-boiled eggs turn this into a heartier salad that works as a main dish for lunches.
- Mix in Dijon mustard. A spoonful adds zip and rounds out the richness of the dressing without overpowering the ranch flavor.
Serving Suggestions
- Serve with grilled chicken, burgers, ribs, or pulled pork to round out a summer meal.
- Add it to a picnic basket with sandwiches or wrap it up for make-ahead lunches.
- Pair with coleslaw, baked beans, or corn on the cob for a full cookout spread.
How to Store
Refrigerate: Keep leftover potato salad in a shallow airtight container for 3 to 4 days. Stir before serving to redistribute the dressing.
Freeze: Not recommended. The potatoes become grainy and the dressing separates after thawing.
Make Ahead: Prepare up to 1 day in advance. Cover tightly and refrigerate. Taste and adjust seasoning before serving, as the flavors mellow with time.
Outdoor Safety: Keep chilled and do not leave out for more than 2 hours (or 1 hour above 90°F). Store in a cooler with ice packs and serve from a cold bowl to maintain food safety.
Frequently Asked Questions
Ranch Potato Salad With Bacon
Ingredients
- 1 1/2 pounds potatoes, (baby potatoes or small, 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 mix)
- 1/4 teaspoon freshly ground black pepper, (or to taste)
- 3 scallions chopped, (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)
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.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
I took this to our family reunion and everyone wanted the recipe!