Loaded Cheddar Bacon Ranch Potato Salad Recipe

A red skin potato salad with bacon, grated cheese, and herbs in a white serving dish.

Loaded Cheddar Bacon Ranch Potato Salad Recipe

Cheddar bacon ranch potato salad is loaded with all the good stuff! It has crispy bacon, cheddar cheese, and tender red potatoes all coated in sour cream and ranch dressing. This red potato salad recipe takes about 15 minutes to make and is even better if it’s made the day before!

Course Salad, Side Dish

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 15

Chilling Time 2

Total Time 2 35

Servings Servings

Calories 394kcal

Author Amy

Equipment

Ingredients

2 pounds red potatoes
16 ounces sour cream
1 pkg dry ranch dressing mix (1 ounce)
10 slices bacon cooked and crumbled
1 1/2 cups shredded cheddar cheese
to taste salt and pepper
1/4 cup sliced green onions

Instructions

Step 1: Cook potatoes. Cut potatoes into 1-inch chunks. Add potatoes to a large pot and cover with water. Bring to a boil over medium-high heat. Cook until they are tender, but not mushy, about 10 minutes. They should be soft enough to poke with a fork. Drain potatoes and rinse with cold water. Completely cool before adding to the salad. Running cold water over hot potatoes will speed up the cooling time. See my note below about other ways to cook the potatoes.
Step 2: Make ranch dressing. Mix the dry ranch seasoning mix and sour cream in a large bowl.
Step 3: Add mix-ins. Add cooled potatoes, cheddar cheese, and fresh herbs to the sour cream mixture. Toss to coat. Hold off on adding the bacon until you’re ready to serve it. The bacon will get soggy as it sits in the salad.
Step 4: Season. Adding cheese and bacon to the salad adds some salty flavor, however, you might need to add a little more salt and black pepper. Taste test and add seasonings.
Step 5: Refrigerate. You can serve the salad right away. But it’s best if it’s refrigerated for a couple of hours, or even overnight because the potatoes soak up the dressing. Stir in bacon. Serve.

Notes

This salad is best if it's refrigerated for at least a couple of hours, or overnight. Don't add the bacon until you're ready to serve or it will get soggy.

Taste test and adjust seasonings. Bacon and cheese will add a salty flavor.

Store leftovers in an airtight container in the refrigerator for up to 4 days. If the salad gets water stir it before serving.

Nutrition