Description
This Bacon Ranch Potato Salad offers a delightful burst of flavor with its tender Yukon Gold potatoes, crispy bacon, creamy ranch dressing, and fresh scallions. Ideal for gatherings or quick meals, this dish brings comfort and ease to the dinner table.
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 over high heat until tender, about 15 minutes once boiling. Drain and cool under cold water for a few minutes. Return to the pot, sprinkle with vinegar, and toss lightly. Let cool for about 15 minutes.
- Cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate, reserving 2 tablespoons of bacon fat for the dressing.
- Prepare the remaining ingredients and make the dressing by mixing all dressing components in a medium bowl. Adjust seasoning to taste.
- Once potatoes are cooled, combine them in a large bowl and mix with the dressing, scallions, cheddar, and bacon. Taste before adding extra salt due to the saltiness of the bacon and ranch mix.
- Serve immediately or chill in the fridge for an hour before serving.
Notes
For a creamier texture, you can increase the amount of sour cream.
Customize the dish by adding vegetables like celery or bell peppers for extra crunch.
This salad can be made a day in advance and stored in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 24mg