Description
This Bacon Ranch Potato Salad combines tender Yukon Gold potatoes, crispy bacon, and rich cheddar with a flavorful ranch dressing. Ideal for a quick and tasty side dish for gatherings or a comforting family meal.
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 and place them in a pot. Cover with water and boil until tender, about 15 minutes after boiling starts.
- Rinse the potatoes under cold water and let them drain in a colander for a few minutes. Return to the pot and sprinkle with vinegar. Gently toss and cool for about 15 minutes.
- In a skillet, cook the bacon over medium-high heat until crispy. Place on paper towels to drain and reserve 2 tablespoons of bacon fat for the dressing.
- Combine dressing ingredients in a medium bowl and mix well. Adjust to taste if needed.
- In a large bowl, combine the cooled potatoes with the dressing, scallions, cheddar, and bacon. Since the ranch mix and bacon can be salty, taste before adding extra salt.
- Serve immediately or chill in the fridge for an hour before serving.
Notes
You can use leftover bacon fat for extra flavor in the dressing.
Chill the salad for an hour to enhance the flavors before serving.
Feel free to add other ingredients like hard-boiled eggs or celery for extra texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg