Want to serve up something different for your next barbecue or potluck? This Ranch Potato Salad is the perfect make-ahead friendly side dish. Loaded with bacon, green onions and cheddar cheese, you cannot go wrong with this delicious potato salad.
This potato salad is always a hit anytime I serve it. Who doesn't love the combination of potatoes, bacon, cheese and ranch seasoning? My potato salad loving oldest child claims it to be the best potato salad ever.
I must admit I am a huge fan of the classic Southern Potato Salad, but this ranch version is REALLY good. It reminds me of my childhood when every baked potato I ate was drowned in ranch dressing. Don't worry, I have grown out of that.
Ingredients
- Potatoes – I love using russet potatoes for this potato salad. Red or gold potatoes (with or without skins) also work great.
- Bacon – Thick-sliced smoky bacon adds amazing flavor.
- Cheese – Freshly shredded cheddar cheese is my go-to, but Fiesta Blend, Colby Jack, or other shredded cheeses work well too.
- Green Onions – Thinly sliced green onions add great flavor and a pop of color.
- Mayo – Use your favorite brand of mayo as the base of the dressing.
- Sour Cream – Adds extra creaminess and flavor.
- Ranch Seasoning – I love using buttermilk ranch seasoning mix, which you can find in the dressing aisle at most grocery stores.
My Latest Videos
How To Make Ranch Potato Salad
The full recipe can be found in the recipe card below.
This Ranch Potato Salad recipe is so easy to make. You can even prep the ingredients the day before and make the salad the next day for a quick and easy side dish perfect for your next party.
STEP 1
Peel, cut and boil the potatoes. Once the potatoes are fully cooked, drain off the water and set aside to cooldown. Place the cooled potatoes in the refrigerator to chill for 30-45 minutes.
STEP 2
Mix together the mayo, sour cream, ranch seasoning, salt and pepper. Whisk until fully combined.
STEP 3
To the potatoes add the shredded cheese, green onions and chopped bacon, reserving a little of each to garnish with. Now pour over the dressing and mix until fully combined. Garnish with remaining cheese, green onions and bacon. Chill for 20-30 minutes (if desired) before serving. Enjoy!
Customizations
My favorite way to customize this recipe is by using baked and cooled potatoes. Baked potatoes add great flavor to this already delicious ranch potato salad.
You can also customize this potato salad with some of these suggestions:
- Add chopped hard-boiled eggs to the mix.
- Chopped dill pickles are excellent in ranch potato salad.
- Want more crunch? Mix in some diced celery or cucumber.
- Add diced sweet peppers, such as red or green bell peppers, for extra flavor and color.
Don't have any ranch seasoning? Just add some bottled ranch dressing to the mayo and sour cream mixture. Add a little, taste then add more if needed.
How To Prep
If prepping in advance you can cook the potatoes and bacon and store them in individual containers in the refrigerator. The cheese and green onions can be shredded/sliced and store in individual containers as well.
The dressing can be made and stored separately. When you are ready to serve mix all of the prepped ingredients together and serve.
If making in advance I recommend waiting until you are ready to serve before adding in the bacon. Prep up to 4 hours in advance for the best results. Stir in the bacon and garnish before serving.
Store leftover ranch potato salad in the refrigerator up to 5 days.
FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!
Tried This Recipe?
Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐
📖 Recipe
Ranch Potato Salad
Ingredients
- 2 pounds potatoes (russets) peeled and cut into 1" pieces
- 4 slices bacon cooked and chopped
- ¾ cup cheddar cheese shredded
- 2 green onions thinly sliced
- 1 cup mayo
- ¼ cup sour cream
- 1 teaspoon ranch seasoning
- as needed salt
- as needed pepper
Instructions
- Add the peeled and cut potatoes to a pot and cover with water by 1-inch. Place on high heat and boil until the potatoes are fork tender.
- Drain the potatoes and set on the counter for 20 minutes to cooldown. Then place in the refrigerator for 30-45 minutes to cool completely.
- In a small bowl combine the mayo, sour cream and ranch seasoning. Mix well. Now add in the salt and pepper (to taste). Mix to fully combine.
- To the cooled potatoes add the chopped bacon, shredded cheese and green onions (reserving some of each to garnish with). Pour over the dressing and mix to fully combine.
- Garnish with reserved bacon, cheese and green onions. Serve immediately or chill for an additional 20 minutes. Enjoy!
