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Ranch Potato Salad Recipe

Ranch Potato Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 39 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 7 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 8 servings 1x
  • Category: Side-dishes
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Description

This creamy Ranch Potato Salad features tender baby red potatoes mixed with crisp green onions, crumbled bacon, sharp cheddar cheese, and a tangy ranch dressing for a flavor-packed side dish. Perfectly seasoned with cracked black pepper, smoked paprika, and a splash of vinegar, this crowd-pleasing salad is easy to prepare ahead, making it ideal for potlucks, barbecues, and gatherings.

Ingredients

Units Scale

Potatoes

  • 3 pounds baby red potatoes
  • 2 tablespoons white vinegar

Add-ins

  • 1 cup green onions, diced
  • 1 cup cheddar cheese, shredded
  • 1 cup cooked bacon, crumbled

Dressing & Seasoning

  • 1 bottle ranch salad dressing (473 milliliters)
  • 1 teaspoon cracked black pepper
  • 1/2 teaspoon paprika

Instructions

  1. Prep the Potatoes: Cut the baby potatoes into bite-sized pieces; if they are larger, quarter them, otherwise halve them for uniform size.
  2. Boil the Potatoes: Place the potatoes in a 2-quart pot and cover with water. Boil for 5 to 7 minutes until just tender but not mushy. Drain and transfer to a large bowl.
  3. Add Vinegar: While the potatoes are still warm, pour the white vinegar over them. Stir gently to coat and allow them to cool completely at room temperature. This step infuses tang and helps the potatoes hold their texture.
  4. Mix Ingredients: Once cooled, add the diced green onions, shredded cheddar cheese, crumbled cooked bacon, ranch dressing, cracked black pepper, and paprika to the bowl. Stir thoroughly until all the potatoes are well coated and the ingredients are evenly distributed.
  5. Chill: Cover the bowl with plastic food wrap and refrigerate for at least 4 hours before serving. This chilling time lets the flavors meld together and enhances the salad’s creaminess.

Notes

  • For an extra pop of flavor, try adding a tablespoon of fresh chopped dill or parsley.
  • Use precooked bacon for convenience or swap for turkey bacon for a lighter version.
  • Make sure potatoes are fully cooled before adding the dressing to avoid it becoming watery.
  • This salad can be made a day ahead; stir before serving.

Nutrition

  • Serving Size: 1 cup
  • Calories: 340
  • Sugar: 3g
  • Sodium: 810mg
  • Fat: 21g
  • Saturated Fat: 7g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 37mg

Find it online: https://recipes.mbeams.com/ranch-potato-salad-recipe/