Print

Creamy Loaded Potato Salad with Bacon Ranch and Cheddar

creamy loaded potato salad - featured image
Print Recipe

A creamy, flavorful potato salad featuring crispy bacon, sharp cheddar, and tangy ranch dressing, perfect for summer BBQs and potlucks.

Ingredients

Scale
  • 3 pounds Yukon Gold or red potatoes, washed and cut into chunks
  • 8 slices thick-cut bacon, cooked crisp and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup good-quality ranch dressing (e.g., Hidden Valley original)
  • 1/2 cup mayonnaise
  • 1/4 cup finely diced red onion
  • 2 stalks celery, finely chopped
  • 3 green onions, sliced thin
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper to taste

Instructions

  1. Wash and cut 3 pounds of Yukon Gold potatoes into roughly 1-inch chunks. No need to peel unless preferred.
  2. Place potatoes in a large pot, cover with cold water by an inch, add a pinch of salt, and bring to a rolling boil over high heat.
  3. Reduce heat to medium and simmer for 12-15 minutes, or until potatoes are just tender when pierced with a fork. Avoid overcooking.
  4. Drain potatoes in a colander and transfer to a large bowl. Let cool to room temperature.
  5. While potatoes boil, cook 8 slices of thick-cut bacon in a frying pan over medium heat until crispy (about 7-9 minutes). Drain on paper towels and crumble.
  6. Finely dice red onion, chop celery stalks, and slice green onions thinly. Set aside.
  7. In a small bowl, whisk together ranch dressing, mayonnaise, and apple cider vinegar until smooth. Season with salt and black pepper to taste.
  8. Gently fold cooled potatoes, bacon, cheddar cheese, and chopped veggies into the dressing. Mix carefully to avoid breaking potatoes.
  9. Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving to let flavors meld and salad firm up.
  10. Just before serving, sprinkle with fresh parsley for garnish.

Notes

Use Yukon Gold potatoes for creamy texture and to hold shape. Do not overcook potatoes to avoid mushiness. Cool potatoes completely before mixing with dressing to prevent sogginess. Cook bacon until crispy and drain well. Fold ingredients gently to keep potato chunks intact. Chill at least 1 hour for best flavor. Add extra ranch or mayo if salad is dry after chilling.

Nutrition

Keywords: potato salad, bacon ranch, cheddar, summer BBQ, creamy potato salad, loaded potato salad, easy potato salad, picnic recipe

Find it online: https://jodierecipes.com/creamy-loaded-potato-salad-with-bacon-ranch-and-cheddar-recipe-for-easy-summer-bbqs/