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Creamy, tangy, and packed with crispy bacon, this Bacon and Ranch Red Potato Salad is a flavor-packed twist on the classic summer side dish. Made with red potatoes, a creamy ranch dressing base, and just the right amount of herbs, it’s a crowd-pleaser for BBQs, potlucks, and weeknight dinners.
Try This Next: My Southern Potato Salad or German Potato Salad are more crave-worthy side dish options perfect for a BBQ!
Why I Love This Recipe
- Just 15 minutes of prep make this recipe fast and easy!
- A cool and creamy side dish that complements any summer meal.
- Bacon and ranch seasoning add bold, familiar flavors.
- Perfect make-ahead dish for parties and gatherings! It only gets better the next day!
RECIPE WALK-THROUGH
Before You Begin
Get all of your ingredients prepped and together, including any tools you might need like measuring spoons, cups, or rubber scrapers. It’ll help everything come together quickly!
Ingredients
- Red Potatoes: Hold their shape well and offer a great texture.
- Bacon: Adds a smoky crunch; cook it crisp.
- Ranch Seasoning Mix: Use a store-bought packet or homemade blend.
How To Make Bacon Ranch Red Potato Salad
See the recipe card below for full, detailed instructions
- Start by boiling red potatoes in salted water until just fork-tender, about 10-12 minutes.
- Drain and spread them on a paper towel-lined baking sheet to dry and cool for about 10 minutes.
- Sprinkle lightly with salt while still warm.
- Meanwhile, crisp up the bacon in a skillet, then drain on paper towels and chop.
- In a large mixing bowl, combine mayonnaise, sour cream, ranch mix, garlic powder, sliced green onions, most of the bacon, parsley, and chives.
- Once the potatoes are cool enough, chop them into bite-sized pieces and gently stir into the dressing.
- Finish by garnishing with the reserved bacon and a sprinkle of fresh chives.
Frequently Asked Questions
Can I make this potato salad ahead of time?
Yes, it’s actually best made a few hours in advance to let the flavors come together. Just stir it well before serving.
What type of potatoes are best?
Red potatoes are ideal because they hold their shape after cooking and have a nice texture for salads.
Is it okay to leave out the sour cream?
You can substitute Greek yogurt or extra mayo, but the sour cream adds tang and creaminess that balance the flavors well.
Serving Suggestions
- Serve alongside grilled meats like burgers or BBQ chicken.
- For a kid-friendly version, leave out the green onions and opt for extra bacon.
- To give it a kick, add a pinch of cayenne or diced jalapeño.
Storage Tips
The Best Way to Store Leftovers
If you have leftover bacon ranch red potato salad, store it in a bowl with an airtight seal in the fridge. It should last 4-5 days. If it seems a little dry, add a tablespoon or so of mayo to moisten. Freezing is not recommended.
Recipe Tips
- Dry the potatoes well to prevent a watery salad.
- Add the dressing while potatoes are slightly warm to help them absorb more flavor.
- Make a few hours ahead of serving time to allow flavors to meld.
More Potato Recipes To Try
- Authentic German Potato Salad (Swabia Style)
- Cheesy Scalloped Potatoes and Ham
- Easy Baked Potato Wedges
- Garlic Roasted Baby Potatoes
- Loaded Baked Potato Soup
- Cheesey Ranch Potatoes
Bacon Ranch Potato Salad
Ingredients
- 3 pounds Red potatoes
- 4 slices Bacon
- 3/4 cup Mayonnaise
- 1 1/4 cup Sour cream
- 2 tablespoons Ranch seasoning mix
- 1/2 teaspoon Garlic powder
- 4 Green onions thinly sliced
- 1 tablespoon Fresh chopped parsley
- 1 tablespoon Fresh chopped chives
- Salt & pepper
Instructions
- Bring a large pot of generously salted water to a boil. Add the potatoes and cook until fork tender, but still firm, approximately 10-12 minutes. Lay paper towels on a large baking sheet. Drain the potatoes, then lay them in a single layer on the paper towels to dry (about 10 minutes). Sprinkle with salt to season.
- Meanwhile, cook bacon in a large skillet until crisp. Drain on paper towels and discard grease. Chop or crumble bacon into small pieces.
- In a large bowl, stir together mayonnaise, sour cream, ranch mix, garlic powder, green onions, most of the bacon (save some for garnish), parsley and chives until combined. Set aside.
- Once potatoes are cooled, cut into bite-sized pieces. Add to the ranch mixture and stir gently to coat.
- Garnish with fresh chives and bacon crumbles if desired.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
This looks really yum with the bacon as well as easy to make. Will make very soon!