You’ll love this zesty modern spin on classic potato salad.
The first time my husband (my boyfriend at the time) ever brought me home to meet his family, I found myself in the middle of a heated debate about potato salad. His family had cooked up a big welcome meal for me, and both his aunt and grandmother had each prepared their own potato salad recipe. Aunt Betty preferred a lumpy potato salad, while Grandma liked hers creamy, similar to mashed potatoes. I made sure to try a scoop of each, but the second they noticed I had taken a bite of both versions, they demanded to know which team I was on—lumpy or creamy? To be polite, I declined choosing a favorite and said diplomatically that both were equally delicious.
In reality, though, I much prefer a lumpy potato salad. And something else that I prefer? Ranch dressing mixed into it. There’s a reason ranch has been a best-selling salad dressing for decades—it’s creamy and zesty, and it lends a wonderful savoriness to any dish you add it to. When mixed into potato salad, it infuses the potatoes with a zippy herbiness that elevates the whole dish. This mashup of potatoes, bacon, and cheddar cheese tastes like a loaded baked potato with fresh herbs and a tangy twist.
Best of all, this dish is super affordable to make, and it only takes 30 minutes to whip up. It comes in clutch whenever I need a quick dish to bring to a party or picnic, and I know it’s guaranteed to be the star of the potluck table.
Is This Ranch Potato Salad Healthy?
Though potatoes do have nutritional value, such as some fiber, potassium, and vitamin C, this recipe contains mayonnaise, sour cream, bacon, and cheese, all of which are high in fat. Bacon is also high in sodium. Therefore, this is a dish that you should enjoy in moderation. It is, however, a great gluten-free option to serve as a side dish.
While the ranch seasoning mix does contain flavor additives and preservatives, you could make a homemade version of ranch seasoning by mixing fresh chopped parsley, dill, and chives with onion powder, garlic powder, salt, and pepper. You could also follow this Homemade Ranch Dressing Mix recipe, which uses dried herbs instead.
To make this dish vegetarian-friendly, you could either omit the bacon or use a plant-based bacon substitute. You could also cut down on some of the sodium and fat by opting for low-sodium bacon and low-fat or fat-free versions of mayonnaise and sour cream.
What’s The Best Kind Of Potato For This Recipe?
Red potatoes are perfect for this recipe, since they have a thin skin that doesn’t have to be peeled. Such a time-saver! Also, their firm texture maintains their shape after cooking, and they absorb the flavors of the ranch dressing well when hot.
You could also use a different type of waxy potato, such as fingerlings or Yukon Gold. However, I would suggest skipping overly starchy potatoes like russets, since they tend to turn mushy when cooked.
How Do I Store Leftovers?
If you have any leftover potato salad, store it in an airtight container in the refrigerator for up to 4 days. It’s not recommended freezing potato salad, as the mayonnaise can separate and the dairy can curdle upon thawing.
Serving Suggestions
You’ll be a hit with this potato salad at your next BBQ, as it pairs nicely with smoky-flavored meats. Try it with Crock-Pot BBQ Chicken, BBQ Meatballs, or Air-Fryer Hamburgers. You’ll also love this as a picnic side dish along with fruit salad and Crispy Cornflake Chicken. Seafood lovers would also like the combination of this creamy side dish alongside Beer-Battered Fish. For a vegetarian pairing, serve it with Black Bean Burgers or a Pimento Cheese Sandwich.
Looking for other potluck-style sides to bring alongside your ranch potato salad? I highly recommend giving any of these a try: Carolina Coleslaw, Baked Beans, Bacon Mac And Cheese, and Milk-Boiled Corn On The Cob.
Ingredients
- 3 pounds red potatoes halved or quartered
- 8 ounces sour cream
- 1/2 cup mayonnaise
- 1 ounce Ranch seasoning mix
- 1 1/2 cups shredded cheddar cheese
- 3 green onions sliced
- 6 slices bacon cooked and crumbled
Instructions
- Place the red potatoes in a large pot and cover them with water. Set the pot over high heat and bring the water to a boil. Reduce the heat to medium and let the potatoes simmer for about 15 minutes, or until they are tender when pierced with a fork. Drain the potatoes well and allow them to cool.
- In a large mixing bowl, combine the sour cream, mayonnaise, and Ranch seasoning mix. Stir the mixture until it is smooth and well blended.
- Add the cooled potatoes to the bowl with the ranch mixture. Sprinkle in the shredded cheddar cheese and sliced green onions.
- Stir everything together until the potatoes are evenly coated with the dressing and the cheese and onions are well distributed.
- Top the potato salad with the crumbled bacon, distributing it evenly over the surface. Cover the bowl with plastic wrap and refrigerate the potato salad for 1 hour before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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