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Creamy Bacon Ranch Potato Salad

This creamy potato salad combines the flavors of ranch dressing and crispy bacon, making it a perfect side dish for any gathering.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pounds potatoes (Yukon Gold or red potatoes work well)
  • 8 slices bacon, cooked and crumbled
  • 1 cup ranch dressing
  • 4 pieces green onions, chopped
  • Salt and pepper to taste

Method
 

Preparation
  1. Begin by placing the potatoes in a large pot filled with salted water. Bring it to a boil over medium-high heat.
  2. Cook the potatoes until they are tender when pierced with a fork, about 15-20 minutes. Once done, drain and let them cool to room temperature.
  3. In a large mixing bowl, chop the cooled potatoes into bite-sized pieces. Add the crumbled bacon, making sure to leave some for garnish if desired.
  4. Pour the ranch dressing over the potato and bacon mixture. Gently fold the ingredients together until they’re well coated, being careful not to mash the potatoes.
  5. Throw in the chopped green onions, then season with salt and freshly ground pepper to taste. Mix gently to distribute the seasoning evenly.
  6. Cover the bowl with plastic wrap and chill the salad in the refrigerator for at least 30 minutes before serving.

Notes

Best served chilled, the potato salad can be paired with grilled meats, light salads, or enjoyed on its own. Leftovers can be stored in an airtight container for 3-4 days. To enhance flavors, consider prep ahead and avoid sogginess by ensuring potatoes are cooled before mixing.