Description
This is the ultimate creamy bacon ranch potato salad, packed with smoky bacon, zesty dressing, and perfectly tender potatoes. It’s the crowd-pleasing side dish everyone will beg you to make again!
Ingredients
Scale
- 2.5 lbs Yukon Gold or Red Bliss potatoes, peeled and cubed (approx. 3/4-inch)
- 10–12 slices thick-cut bacon
- 1 cup mayonnaise (full-fat recommended)
- 1/2 cup sour cream or plain full-fat Greek yogurt
- 1/2 cup prepared ranch dressing (store-bought or homemade)
- 1 stalk celery, finely diced
- 1/4 cup red onion, finely minced
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon Dijon mustard (optional, for extra tang)
- Salt and freshly ground black pepper to taste
Instructions
- 1. Cook Potatoes: Place cubed potatoes in a large pot, cover with cold, salted water. Bring to a boil, then reduce heat and simmer until fork-tender (10-15 mins). Drain well and let steam dry. While warm, gently toss with 1/2 tsp salt and a sprinkle of pepper. Cool completely.
- 2. Cook Bacon: Cook bacon in a skillet over medium heat until crisp. Remove to a paper towel-lined plate to drain. Once cool, crumble or chop into pieces.
- 3. Make Dressing: In a large bowl, whisk together mayonnaise, sour cream, ranch dressing, Dijon mustard (if using), celery, red onion, chives, and parsley. Season with salt and pepper.
- 4. Combine: Once potatoes are completely cool, add them to the dressing mixture along with most of the crumbled bacon (reserve some for garnish). Gently fold until potatoes are evenly coated.
- 5. Chill & Serve: Cover and refrigerate for at least 2 hours, or ideally overnight, allowing flavors to meld. Before serving, taste and adjust seasoning. Garnish with remaining bacon and fresh herbs.
- Prep Time: 20 mins
- Cook Time: 25 mins