Want to be the MVP at every potluck and picnic? Bring this Ranch Potato Salad! Loaded with tender red potatoes, crispy bacon, sharp cheese, and a thick and tangy ranch dressing, this Bacon Ranch Potato Salad recipe is easy to make and a guaranteed crowd-pleaser.
The Ultimate Ranch Potato Salad
What is a summer cookout without a potato salad? And while classic potato salad, Italian potato salad, and Instant Pot potato salad are delicious, when you add bacon, ranch, and cheese to the mix, you have a version of potato salad that no one can resist.
With sharp cheddar, salty bacon, tender potatoes, and a thick and creamy homemade ranch dressing, this ranch potato salad delivers the most satisfying version of potato salad out there.
And even with the homemade dressing, this ranch potato salad is also one of the easiest recipes to make. You don’t even have to peel the potatoes!🙌🏻
Happy Cooking! xo Kristen
Notes on Ingredients
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Potatoes: Select red potatoes or Yukon gold potatoes over russets, as both have a creamy, waxy texture that holds up well to the ranch-flavored dressing–and neither need peeled.
- Sour Cream + Mayonnaise: Use full-fat or reduced fat sour cream and mayonnaise, not fat-free versions, to ensure a thick and creamy potato salad.
- Ranch Seasoning: Use your favorite packet of ranch seasoning or my homemade ranch seasoning blend which is made with dried herbs you likely have on hand.
- Cheese: I recommend using a sharp cheddar and grating the cheese from a block of cheddar rather than using bagged shredded cheese, which can be dry and a bit gritty.
- Bacon: Optional, but adds a nice salty, crunchy element to the potato salad. Use your favorite sliced bacon or take a shortcut and use bacon bits.
- Chives: Optional, but this fresh herb adds a nice mild onion flavor to the potato salad.
How to Make Ranch Potato Salad
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Bacon. Bake bacon on a rack over a rimmed sheet pan until crispy. Let cool slightly, then chop into bite-sized pieces.
- Cook Potatoes. Start with cold, heavily salted water for even cooking and seasoning. Once the potatoes are fork-tender, drain and return to hot pan for a minute to remove excess moisture. This extra step will help prevent your potato salad from becoming watered-down.
- Cool Potatoes. Spread cooked potatoes on a sheet pan to cool quickly to room temperature.
- Make Dressing. While the potatoes are cooling, whisk together the mayonnaise, sour cream, vinegar, and ranch seasoning in a large bowl.
- Dress Potatoes. Add the cooled potatoes and shredded cheese right to the mixing bowl and gently toss with the dressing to evenly coat.
- Chill. Refrigerate for at least 4 hours to allow flavors to develop.
- Finish and Serve. Just before serving, stir in chopped bacon and chives to keep them fresh and crisp.
Make-Ahead + Storage Tips
- To Prepare in Advance: Prep up to 3 days ahead of serving, keeping in mind it is best to stir the bacon and chives into the salad right before serving.
- Storage: Leftover potato salad can be stored in airtight container in the refrigerator for up to 4 days.
Complete Your Summer Cookout
Paired with burgers and baked beans, you have a knockout summer meal. But if you are entertaining a crowd, you may want to add a few additional side dishes. Below are a few of my favorites.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
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For the bacon, preheat the oven to 400℉/205℃. Line a rimmed cookie sheet with foil and place a wire cooling rack on the cooking sheet. Lay the bacon slices evenly across the baking rack, so not overlapping. Bake until crispy, about 13-16 minutes. Remove the bacon from the oven and let cool. Once cooled, crumble the bacon into tiny bits. Store the bacon bits in an airtight container in the refrigerator until ready to serve the potato salad.
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Place the potatoes into a large pot and cover with cold water and season with 2 teaspoons of kosher salt. Bring the water to a rapid boil over medium-high heat and continue to cook until the potatoes are just fork-tender, but not falling apart. Drain the potatoes and then return the potatoes to the hot pan and gently toss the potatoes around in the pan, until any excess water has been evaporated from the potatoes.
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Spread the potatoes out onto a sheet pan to allow them to cool quickly. The potatoes just need to cool until slightly warm, not hot, to the touch.
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While potatoes are cooling, mix together the sour cream, mayonnaise, vinegar, parsley, dill, garlic powder, onion powder, salt, and basil in a large mixing bowl until combined.
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Add the cooled potatoes and shredded cheese to the ranch dressing and gently fold together until well combined.
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Cover the potato salad and refrigerate for at least 4 hours, overnight is best, before serving. Right before serving, stir the chives and bacon into the potato salad.
Storage: This ranch potato salad can be stored in the refrigerator for 3 days after preparation.
Bacon: Feel free to use turkey bacon, bacon bits, or omit the bacon altogether.
To prepare in advance: Prepare the potato salad up to 3 days before serving. But keep in mind that it is best to mix the cooked bacon and chives into your salad right before serving so that the bacon stays crisp and the chives stay fresh.
Calories: 306kcalCarbohydrates: 24gProtein: 8gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 33mgSodium: 393mgPotassium: 715mgFiber: 2gSugar: 2gVitamin A: 217IUVitamin C: 12mgCalcium: 131mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2018 and updated in 2025.
