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Perfect Loaded Bacon Ranch Potato Salad – Best Easy Side Dish

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This loaded bacon ranch potato salad is creamy, tangy, salty, crunchy, and so satisfying. It’s the perfect side dish for summer gatherings, featuring smoky bacon, cool ranch dressing, sharp cheddar, and tender potatoes.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
  • 1 tablespoon salt, for the cooking water
  • 2 tablespoons pickle juice or white vinegar
  • 1 pound thick-cut bacon
  • 1 cup ranch dressing
  • 1/2 cup plain Greek yogurt (full-fat preferred)
  • 1/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup green onions, sliced
  • 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
  • 1/4 cup fresh parsley, chopped
  • Optional garnishes: extra crumbled bacon, extra sliced green onions, a sprinkle of smoked paprika

Instructions

  1. Cook the Bacon: Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil or parchment paper, lay bacon strips in a single layer, and bake for 18-22 minutes until crispy. Transfer to a paper towel-lined plate to drain and cool, then crumble into bite-sized pieces.
  2. Boil the Potatoes: Place cubed potatoes in a large pot and cover with cold water by about 2 inches. Add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook for 12-15 minutes until fork-tender. Drain in a colander and let sit for 2-3 minutes.
  3. Season the Potatoes: Transfer warm potatoes to a large mixing bowl. Drizzle with pickle juice or vinegar and gently toss to coat. Let cool for about 10 minutes.
  4. Make the Dressing: In a medium bowl, whisk together ranch dressing, Greek yogurt, sour cream, Dijon mustard, garlic powder, black pepper, and smoked paprika (if using). Adjust seasonings to taste.
  5. Combine Everything: Pour dressing over slightly cooled potatoes. Add crumbled bacon (reserve a handful for garnish), shredded cheddar, sliced green onions, fresh dill, and fresh parsley. Gently fold until evenly coated.
  6. Chill and Rest: Cover bowl and refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld.
  7. Garnish and Serve: Before serving, give the salad a gentle stir. Transfer to a serving bowl and top with reserved bacon crumbles, extra green onions, and a sprinkle of smoked paprika. Serve cold or at room temperature.

Notes

For best results, let the salad rest overnight. If the salad seems dry after chilling, stir in a tablespoon or two of milk or extra ranch dressing. Do not freeze. Store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Keywords: potato salad, bacon ranch, loaded potato salad, summer side dish, barbecue side, easy potato salad

Find it online: https://clunkcook.com/perfect-loaded-bacon-ranch-potato-salad-best-easy-side-dish/