This Cheddar Bacon Ranch Potato Salad is a creamy and tasty side dish. It has chunks of tender potatoes, crispy bacon, and bursty cheddar cheese, all mixed with a zesty ranch dressing.
This salad is perfect for summer barbecues or picnics. Who can resist bacon and cheese, right? I love serving it cold; it makes every bite refreshing and satisfying!
Key Ingredients & Substitutions
Potatoes: Baby red potatoes are perfect for this salad as they hold their shape well. You can also use Yukon gold potatoes for a creamier texture. If you’re looking for a low-carb option, cauliflower works as a good substitute.
Bacon: Crispy bacon adds crunch and flavor. Turkey bacon can be a lighter alternative if you prefer. Alternatively, you can use cooked and crumbled sausage for a different twist.
Cheddar Cheese: Sharp cheddar cheese is my go-to for a strong flavor. If you want something milder, try medium cheddar or Monterey Jack. For a lactose-free option, use a dairy-free cheese substitute.
Ranch Seasoning: If you don’t have a ranch seasoning packet, you can create a homemade mix using dried herbs like dill, parsley, and garlic powder, combined with buttermilk powder.
How Do You Cook Potatoes Perfectly for Salad?
Getting the potatoes right is crucial for a tasty potato salad. Here’s how to cook them perfectly:
- Start with cold water in your pot; it helps cook potatoes evenly.
- Once boiling, check for tenderness after about 12-15 minutes by pricking them with a fork. They should be soft but not mushy.
- Drain immediately to stop the cooking process, then let them cool completely to prevent sogginess.
Keeping them firm ensures they hold their shape in the salad. Enjoy your cooking!
Cheddar Bacon Ranch Potato Salad
Ingredients You’ll Need:
For the Salad:
- 3 pounds baby red potatoes (or Yukon gold), washed and quartered
- 8 slices bacon
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons fresh chopped chives or green onions
- 1/4 cup dill pickle relish (optional for extra tang)
- Salt and freshly ground black pepper, to taste
For the Dressing:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 packet (1 oz) ranch seasoning mix
How Much Time Will You Need?
This recipe will take you about 15 minutes to prep, plus an additional 2 hours to chill in the refrigerator. You’ll spend a bit of time cooking the potatoes and bacon, but the rest is simple mixing. It’s perfect for making ahead of your gathering!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the quartered potatoes in a large pot and covering them with cold water. Add a pinch of salt to the water. Bring it to a gentle boil and let the potatoes cook until they’re tender when pierced with a fork, which should take about 12-15 minutes. Keep an eye on them!
2. Cool the Potatoes:
Once cooked, drain the potatoes in a colander and let them cool completely. This is important so they don’t get mushy when mixed with the dressing!
3. Prepare the Bacon:
While the potatoes are cooling, cook the bacon in a medium skillet over medium heat until it’s nice and crispy. Once done, transfer the bacon to a paper towel-lined plate to drain any excess grease. Let it cool, then crumble it into small pieces.
4. Make the Dressing:
In a large mixing bowl, combine the mayonnaise, sour cream, and ranch seasoning mix. Stir until everything is smooth and fully blended. This creamy dressing will be the star of your potato salad!
5. Combine All Ingredients:
Now it’s time to mix everything together! Once the potatoes are completely cool, add them to the bowl with the dressing along with crumbled bacon, shredded cheddar cheese, chopped chives or green onions, and dill pickle relish if you’re using it. Gently fold everything together until it’s well coated.
6. Season to Taste:
Give the potato salad a taste and adjust the seasoning with salt and freshly ground black pepper as needed. You want it to be just right for your tastebuds!
7. Refrigerate:
Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 2 hours. This chilling time allows all the flavors to meld beautifully!
8. Serve and Enjoy:
Before serving, give the potato salad a gentle stir. If you want, you can garnish with additional shredded cheddar or chopped chives on top for a nice presentation. Enjoy your flavorful Cheddar Bacon Ranch Potato Salad chilled!
Can I Use Different Types of Potatoes?
Absolutely! Baby red and Yukon gold potatoes are ideal for their texture, but you can also use russet potatoes if that’s what you have available. Just make sure to cut them into uniform pieces for even cooking.
Can I Make This Potato Salad Ahead of Time?
Yes, this potato salad is perfect for making ahead! You can prepare it up to 24 hours in advance. Just keep it refrigerated and give it a stir before serving to refresh the flavors.
What Can I Substitute for Mayonnaise?
If you’re looking for a healthier or lighter option, you can substitute Greek yogurt for mayonnaise. It adds creaminess and a bit of tang. You can also use avocado or a dairy-free mayo for a vegan-friendly alternative.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the salad appears dry after storing, you can add a little more mayonnaise or sour cream to refresh it before serving again.
