Ranch Potato Salad

Creamy ranch potato salad is loaded with tender red potatoes, sharp Cheddar cheese, and crispy bacon. A flavorful side dish that pairs perfectly with any meal.

Jump to Recipe

Creamy and delicious, this yummy ranch potato salad is loaded with tender red potatoes, sharp cheddar cheese, and crispy bacon. It's the perfect side dish to take to a potluck or cookout with friends and family. 

---

MORE RECIPES 🥔 Chicken Bacon Ranch Salad | Dill Pickle Pasta Salad | Broccoli Cauliflower Salad

---

Ranch Potato Salad Ingredients

• Potatoes - baby red potatoes
• Vinegar - white vinegar
• Green onions 
• Cheese - cheddar cheese shredded
• Bacon - cooked bacon crumbled
• Ranch salad dressing 
• Pepper - cracked black pepper
• Paprika

Substitutions & Additions

POTATOES: When selecting potatoes, golden or red potatoes are the best choices as they are less starchy.

You can either leave the skins on or remove them if you prefer your potatoes with no skins.

You can also try a mix of potatoes. Combine russet potatoes with red or Yukon gold potatoes for a variety of textures and flavors in your salad.

For a smoky twist, grill the potatoes instead of boiling them. Cut them into thick slices, coat them with olive oil, and grill until tender and lightly charred.

EGGS: For even more flavor - and protein! - you can add hard-boiled eggs to your potato salad, turning it into an egg potato salad.

Try making your hard-boiled eggs in the oven for a foolproof method. 

SEASONING: Add a dash of hot sauce or a pinch of cayenne pepper to the ranch dressing for a subtle kick that balances the creaminess.

PICKLES: For an extra tangy twist, chop up some dill pickles and toss them into the salad. The briny flavor pairs wonderfully with the ranch dressing.

VEGAN: For a dairy-free and vegan version, use vegan mayo and dairy-free ranch dressing. The taste remains just as delicious!

FRESH HERBS: If you have fresh herbs on hand, such as dill, chives, or parsley, chop them up and mix them into the salad for a burst of freshness

VEGGIES: You can add red onion, bell peppers, or cucumbers in this side dish as well.  

RANCH: You can use your favorite brand of ranch dressing in this salad.

You can also make it from scratch using a recipe or by picking up a packet of ranch mix and following the directions on the packet.

How to Make Ranch Potato Salad

FIRST STEP: Cut baby potatoes into bite-sized pieces.

If the potatoes are larger baby potatoes, cut them in quarters, otherwise, half will be enough.

SECOND STEP: Place the potatoes in a 2-quart pot and cover the potatoes with water.

Boil for 5 to 7 minutes until tender, not too long or they will get mushy.

Drain the water and place the potatoes in a large bowl.

THIRD STEP: Pour vinegar over the warm potatoes, stir well to mix, then let potatoes cool completely at room temperature.

FOURTH STEP: Once the potatoes have cooled, add in the rest of the ingredients: green onions, cheese, bacon, ranch dressing, pepper, and paprika. Stir well to mix.

FIFTH STEP: Cover the bowl with plastic food wrap and let sit in the fridge for at least four hours before serving.

How to Serve Ranch Potato Salad

Potato salad is a classic dish that's always a hit at picnics, potlucks, or family gatherings. Everyone will love this variation with ranch and bacon!

BBQ Meal: Serve the ranch potato salad alongside some juicy grilled chicken or tender barbecue ribs. The creaminess of the salad beautifully balances the smoky flavors of the BBQ, creating a delicious contrast.

Add a side of cornbread and coleslaw for a complete and satisfying meal that screams summertime goodness.

Veggie Crunch: For a lighter and more refreshing meal, pair the ranch potato salad with a colorful vegetable platter.

The cool and creamy salad is fantastic with the crispness of fresh carrots, celery, bell peppers, cherry tomatoes, and cucumber slices.

Picnic: Take your ranch potato salad on a picnic adventure by packing it in individual mason jars or portable containers.

Alongside the salad, prepare some deli sandwiches with various fillings like turkey, ham, or grilled veggies.

Potluck Star: If you're headed to a potluck or family gathering, consider making a larger batch of ranch potato salad and serving it as a stand-alone dish.  

How to Store Ranch Potato Salad 

Make Ahead: You can make this salad ahead of time, and it's a fantastic idea if you want to save time on the day you plan to serve it. Plus, it will help the flavors combine when chilled overnight.

Once you've prepared the salad according to the recipe, let it cool to room temperature. Then, transfer it to an airtight container.

Pop the container in the refrigerator, and your zesty salad will stay fresh and flavorful for up to 24 hours before serving.

In the Fridge: If you find yourself with leftovers, storing it in the fridge is the way to go.

Once your salad has cooled after preparation, transfer it into a clean, airtight container, and place it in the refrigerator.

When stored correctly, your ranch potato salad can stay good for about 3 to 4 days.

Make sure to give it a gentle mix before serving again to redistribute the dressing and maintain the best taste.

Ranch potato salad is a must-try recipe that brings together the best of both worlds – the creamy goodness of ranch dressing and the hearty comfort of potatoes!

This mouthwatering dish offers tasty flavors and textures, making it a perfect side dish for any occasion.

Whether you're hosting a barbecue, potluck, or just craving a homemade treat, this ranch potato salad is sure to be a hit, leaving everyone asking for seconds!

Ranch Potato Salad

Creamy ranch potato salad is loaded with tender red potatoes, sharp Cheddar cheese, and crispy bacon. A flavorful side dish that pairs perfectly with any meal.

Love this recipe? Give it a 5 Star Rating

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 6 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 17 minutes mins

Course Side Dishes

Cuisine American

Servings 6 servings

Calories 649 kcal

Ingredients

  

1x2x3x

• baby red potatoes 3 pounds
• white vinegar 2 tablespoons
• green onions diced 1 cup
• cheddar cheese shredded 1 cup
• cooked bacon crumbled 1 cup
• Ranch Salad Dressing (473 milliliters) 1 bottle
• cracked black pepper 1 teaspoon
• paprika ½ teaspoon

DIRECTIONS

 

• Cut baby potatoes into bite-sized pieces. If the potatoes are larger baby potatoes, cut them in quarters, otherwise half will be enough.
• Place the potatoes in a 2-quart pot and cover potatoes with water. Boil for 5 to 7 minutes until tender, not too long or they will get mushy. Drain the water and place the potatoes in a large bowl.
• Pour vinegar over the warm potatoes, stir well to mix, then let potatoes cool completely at room temperature.
• Once potatoes have cooled, add in the rest of the ingredients: green onions, cheese, bacon, Ranch dressing, pepper, and paprika. Stir well to mix.
• Cover the bowl with plastic food wrap and let sit in the fridge for at least 4 hours before serving.

Nutrition

Calories: 649kcal | Carbohydrates: 43g | Protein: 18g | Fat: 46g | Saturated Fat: 12g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 9g | Cholesterol: 66mg | Sodium: 1442mg | Potassium: 1148mg | Fiber: 4g | Sugar: 7g | Vitamin A: 415IU | Vitamin C: 23mg | Calcium: 192mg | Iron: 2mg

HAVE YOU TRIED THIS RECIPE?Follow me on Pinterest @bestblogrecipes