Description

This creamy ranch potato salad is everything you love about classic potato salad with a delicious twist of ranch flavor. Tossed with crispy bacon, crunchy celery, red onion, sharp cheddar, and a tangy, herby dressing—it’s a guaranteed crowd-pleaser. Perfect for BBQs, picnics, or a simple weeknight side, this dish comes together in under an hour and gets even better with time. Make it a day ahead and let the bold flavors meld for the ultimate make-ahead dish.

Ingredients

Scale

2 ½ pounds Yukon Gold or red potatoes, scrubbed and cut into chunks
¾ cup mayonnaise
½ cup sour cream
1 tablespoon ranch seasoning (store-bought or homemade)
1 tablespoon white vinegar or pickle juice
6 slices bacon, cooked and crumbled
½ cup shredded sharp cheddar cheese
½ cup finely diced celery
¼ cup finely diced red onion
¼ cup chopped chives or green onions
Salt and black pepper to taste

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Instructions

Place potatoes in a large pot, cover with cold water, and add a pinch of salt. Boil until just fork-tender, about 10–15 minutes. Drain and drizzle with vinegar. Let cool.
In a mixing bowl, combine mayo, sour cream, and ranch seasoning. Stir until smooth.
In a large bowl, combine potatoes, celery, red onion, cheddar, most of the bacon, and chives.
Pour dressing over the mix and gently fold until evenly coated. Season with salt and pepper.
Chill for at least 30 minutes. Garnish with reserved bacon and chives before serving.

Notes

For more tang, add a splash of lemon juice to the dressing.
Let the potatoes cool slightly before mixing to avoid breaking them.
Always taste before serving—adjust seasoning to your liking.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Boil
Cuisine: American

Nutrition

Serving Size: 6–8
Calories: 320
Sugar: 2g
Sodium: 420mg
Fat: 24g
Saturated Fat: 7g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 2g
Protein: 6g
Cholesterol: 35mg