Description
This Bacon Ranch Potato Salad boasts an irresistible flavor, featuring tender Yukon Gold potatoes, crispy bacon, and a creamy dressing, making it an ideal side dish for any occasion.
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)
Instructions
- Cut the potatoes in half, place them in a pot, cover with water, and boil until tender (about 15 minutes once boiling). Rinse under cold water and drain. Sprinkle with vinegar and toss lightly, then let cool for about 15 minutes.
- Cook the bacon in a skillet over medium to high heat until crispy. Transfer the bacon to a paper towel-lined plate. Reserve 2 tablespoons of the bacon fat for later use.
- Prepare the other ingredients and mix the dressing in a bowl, taste and adjust if necessary.
- Once the potatoes are cooled, place them in a large bowl and toss with the dressing, scallions, cheddar, and bacon, adjusting salt to taste due to the saltiness of ranch mix and bacon.
- Serve immediately or chill in the fridge for an hour before serving.
Notes
You can add more bacon or cheese for extra flavor.
This salad can be made a day in advance; just keep it covered in the fridge to maintain freshness.
The potatoes can be boiled ahead of time and stored in the fridge to reduce prep time.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg