Bacon Ranch Potato Salad

A white bowl of ranch potato salad topped with shredded cheese, crispy bacon bits, and chopped chives.

This ranch potato salad is made with tender potatoes tossed in a creamy sour cream and mayo dressing seasoned with ranch mix loaded with cheese, bacon, and chives!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 20

Cooling time 1

Total Time 1 35

Servings servings

Calories 500kcal

Author Sherri Hagymas

Ingredients

2 pounds potatoes cut into cubes
1 cup mayonnaise I love Hellmans
1 cup sour cream Light or full fat or even plain Greek yogurt
1 ounce packet ranch dressing mix not the dip mix (spicy or regular flavor)
1 ½ cups cheddar cheese shredded
6 slices bacon cooked and crumbled
3 tablespoons chives chopped

Instructions

Place the potatoes in a large pot and cover with water.
2 pounds potatoes
Bring to a boil and cook over medium high heat for 15-20 minutes until a fork can be easily inserted.
Pour the potatoes into a colander in the sink and drain completely. Place the drained potatoes in a large bowl and place in the refrigerator to cool for at least 30 minutes.
In a separate bowl, add the mayonnaise, sour cream and the ranch dressing mix and stir together well.
1 cup mayonnaise, 1 cup sour cream, 1 ounce packet ranch dressing mix
Pour the mixture over the cooled potatoes and stir gently to completely coat the potatoes.
Add the cheese, bacon crumbles and chives and stir them in.
1 ½ cups cheddar cheese, 6 slices bacon, 3 tablespoons chives
Place in the refrigerator until ready to serve.

Notes

Use pork bacon or turkey bacon.

Shredding the cheese off a block is best in my opinion. But you can use bagged shredded if you'd like.

Cook the potatoes up to a day in advance and refrigerate until ready to mix together.

You can use store bought microwavable bacon or jarred real bacon bits instead of cooking your own.

I love using Hellman's Mayo but use your favorite mayo or even Miracle Whip if you prefer.

Use light or full fat sour cream or even Greek yogurt.

Store in an airtight container in the refrigerator for up to 3-4 days.

Nutrition