This Cheddar Bacon Ranch Potato Salad has roasted potatoes that are combined in a creamy dressing with fresh dill and scallions! Loaded with all the favorites this is a surefire summer hit!
I’m a potato salad addict! I absolutely love it, hot, cold you name it and I will eat it. This Cheddar Bacon Ranch Potato Salad is one of my favorite of them all.
Served warm traditionally when we make it is has a mixture of all of my favorite things, bacon, cheese, and ranch. Those are the triple threat that makes this salad so great.
It is creamy, flavorful, and filling. This is our go-to salad for summer cookouts because it is non-traditional and everyone absolutely goes crazy for the flavors.
Also, it goes great with practically anything so that is another reason why we love it and make it so often because of the multiple main dishes that we can serve with it.
Some of our other favorite salads we have on our site include Orzo Pasta Salad, Broccoli Pasta Salad, and Creamy Dill Cucumber Salad.
WHY THIS RECIPE WORKS:
- The fresh herbs in this really brings out the flavor.
- Since the potatoes are roasted before going into the salad it gives them a nice char and all-around tender and crisp texture.
- This can be doubled to serve even more people.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Yukon gold potatoes
Olive oil
Kosher salt
Pepper
Bacon
Mayonnaise
Sour cream
Dried ranch seasoning
Dill
Parsley
Scallion
Sharp cheddar cheese
HOW TO MAKE CHEDDAR BACON RANCH POTATO SALAD:
- Preheat the oven to 425 degrees F. Place the potatoes on a sheet tray and toss with the olive oil, salt, and pepper until coated, make sure they are laid out in a single layer.
- Bake for 45 minutes or until lightly golden brown and cooked through. Flip the potatoes over on the sheet tray every 15 minutes for even browning. Take it out of the oven and let it cool completely.
- Cook bacon over medium-low heat until crispy. You want the bacon very crispy so it doesn’t turn soggy in the salad. Discard bacon grease and let the bacon cool on a paper towel to absorb excess grease, set aside.
- Make the dressing by combining the mayo, sour cream, and ranch seasoning in a large bowl, stir to combine.
- Add the bacon, potatoes, scallions, dill, parsley, and cheese, fold everything with the dressing until coated.
- Serve warm or cover with plastic wrap and place in the fridge for one hour to chill, serve and enjoy!
How easy is this Cheddar Bacon Ranch Potato Salad? I mean come on! Everything just works perfectly together in this that you will be coming bacon for seconds or thirds.
WHAT KIND OF POTATOES SHOULD I USE?
While we typically go with Yukon Gold potatoes you can also use Russet or even Red Potatoes for this recipe, it is more of a personal choice when it comes to what you want to use.
CAN I USE SHREDDED CHEESE?
If you are not a fan of cubed cheese then you can absolutely use shredded if you like. I would suggest not using the finely shredded and use the thicker kind.
You can also take a block of the cheese and grate your own shreds for this salad.
CAN I SUBSTITUTE FOR DRIED HERBS?
If you can’t find or don’t want to use fresh herbs you can substitute for dried, you will only need a super small amount of dried for this recipe because it only asks for 1 teaspoon of each.
HOW TO STORE:
This Ranch Potato Salad can last up to 5 days if stored properly in the refrigerator. Be sure to cover it tightly with plastic wrap or put it in an airtight container. Do not freeze potato salad.
TIPS AND TRICKS:
- You can use shredded cheese instead of cubed cheese if you like.
- Usually Yukon gold potatoes are used but you can use Russet or Red Potatoes.
- Make sure that your bacon is really crisp, otherwise it will get soggy in the salad.
- You can easily double this recipe to serve more people!
- If you can’t find fresh herbs or you don’t want to use them a small amount of dried herbs can be substituted.
Looking for that deliciously different salad to serve at your next cookout? Then you have to give my Bacon Ranch Potato Salad a try.
If you like this recipe you might also like:
If you’ve tried this BACON RANCH POTATO SALAD let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Cheddar Bacon Ranch Potato Salad
Ingredients
- 2 pounds Yukon gold potatoes medium diced
- 2 Tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 8 slices thick-cut Bacon cut into 1/2 inch dice
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon dried ranch seasoning
- 1 teaspoon fresh dill finely chopped
- 1 teaspoon fresh parsley finely chopped
- 1 scallion thinly sliced, green part only
- 4 ounces sharp cheddar cheese small diced
Instructions
- Preheat the oven to 425 degrees F. Place the potatoes on a sheet tray and toss with the olive oil, salt, and pepper until coated, make sure they are laid out in a single layer.
- Bake for 45 minutes or until lightly golden brown and cooked through. Flip the potatoes over on the sheet tray every 15 minutes for even browning. Take it out of the oven and let it cool completely.
- Cook bacon over medium-low heat until crispy. You want the bacon very crispy so it doesn't turn soggy in the salad. Discard bacon grease and let the bacon cool on a paper towel to absorb excess grease, set aside.
- Make the dressing by combining the mayo, sour cream, and ranch seasoning in a large bowl, stir to combine.
- Add the bacon, potatoes, scallions, dill, parsley, and cheese, fold everything with the dressing until coated.
- Serve warm or cover with plastic wrap and place in the fridge for one hour to chill, serve and enjoy!
Notes
- You can use shredded cheese instead of cubed cheese if you like.
- Usually Yukon gold potatoes are used but you can use Russet or Red Potatoes.
- Make sure that your bacon is really crisp, otherwise it will get soggy in the salad.
- You can easily double this recipe to serve to more people!
- If you cant find fresh herbs or you don't want to use them a small amount of dried herbs can be substituted.
Nutrition
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