Description

This Bacon Ranch Potato Salad combines tender Yukon Gold potatoes, crispy bacon, and a creamy ranch dressing for an easy, delicious dish perfect for picnics or family gatherings.

Ingredients

Scale

3 pounds baby/petite Yukon Gold potatoes
1 tablespoon white vinegar
1 (12 ounce) package bacon (cut into small pieces)
1/2 cup chopped scallions
1 cup shredded cheddar
1/2 cup mayonnaise
1/2 cup sour cream
1 (1 ounce) packet ranch dressing mix
2 tablespoons bacon fat (from frying the bacon)
Pepper (to taste)

Cook Mode Prevent your screen from going dark

Instructions

Cut the potatoes in half and place them in a pot. Cover with water and boil over high heat until tender (about 15 minutes once boiling). Rinse under cold water and drain.
Add vinegar to the drained potatoes and lightly toss. Let cool for about 15 minutes.
Cook bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate and reserve 2 tablespoons of bacon fat.
In a medium bowl, combine the dressing ingredients to taste, adjusting as needed.
In a large bowl, toss the cooled potatoes with the dressing, scallions, cheddar, and bacon. Taste before adding extra salt due to the saltiness of dressing and bacon.
Serve immediately or chill in the fridge for about an hour before serving.

Notes

For extra flavor, try adding a dash of garlic powder to the dressing.
This salad can be made a day in advance, making it a great option for meal prep.
Feel free to substitute Greek yogurt for a lighter version of the dressing.

Nutrition

Serving Size: 1 cup
Calories: 345
Sugar: 2g
Sodium: 748mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 3g
Protein: 8g
Cholesterol: 30mg