Description
A creamy, crunchy, and smoky potato salad featuring Yukon Gold potatoes, crispy bacon, sharp cheddar cheese, and a tangy ranch dressing. This easy, beginner-proof recipe is the perfect crowd-pleaser for summer gatherings and BBQs.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 8 slices thick-cut bacon
- 1.5 cups sharp cheddar cheese, shredded
- 4 stalks green onions, finely chopped
- 2 stalks celery, diced small
- 1 cup mayonnaise (full fat)
- 1/2 cup sour cream
- 1 packet (1 oz) dry ranch dressing mix
- 1/4 cup buttermilk
- Salt and black pepper to taste
- Optional: 2 hard-boiled eggs, chopped
- Optional: 1/4 cup red onion, finely diced
Instructions
- Peel potatoes and cut into 1-inch cubes. Place in a large pot of cold, salted water. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until tender but not mushy. Drain immediately in a colander.
- While potatoes boil, line a baking sheet with parchment paper. Arrange bacon strips in a single layer and bake at 400°F (200°C) for 15-20 minutes until crispy. Remove, let cool on paper towels, and chop into bite-sized pieces.
- In a small bowl, whisk together mayonnaise, sour cream, ranch seasoning packet, buttermilk, salt, and pepper until smooth. Adjust consistency with more buttermilk or vinegar if needed.
- Let the drained potatoes cool for about 10 minutes until warm (not hot).
- In a large mixing bowl, combine warm potatoes, chopped bacon, shredded cheddar, green onions, and celery.
- Pour the dressing over the potato mixture and gently fold together using a spatula to avoid breaking the potatoes.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld before serving.
Notes
The most important tip is to add the dressing to warm potatoes, not cold or hot ones, to ensure proper absorption and texture. Shred your own cheese for better melting and blending. This salad improves in flavor after sitting in the fridge for a few hours and can be stored for up to 4 days. Do not freeze or reheat this salad.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3
- Sodium: 650
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 3
- Protein: 12
Keywords: potato salad, bacon ranch, summer recipes, labor day recipe, bbq side dish, creamy potato salad, easy side dish, crowd pleaser