I admit to being surprised that I liked this Bacon Ranch Potato Salad so much, and so did the folks. And I have my lil’ sis (who I no longer consider evil for suggesting such a salad knowing I’m not a Ranch fan) to thank.
Simple, simple to make and so delish. Of course – bacon, right. And there’s a lot in here. And what really does it for me is the home-made Ranch dressing I made with my Home-Made Ranch Mix. Feel free to go store-bought but this might very well be what sets your Bacon Ranch Potato Salad apart from the herd. (A little Ranch joke there, sorry all.)
And I whipped that little Ranch Mix up in minutes, and the Ranch Dressing in just a couple more. All was done while I was waiting for the potatoes and bacon to cook. Then the dressing went in the fridge to get happy while the potatoes cooled down. I think that makes this the perfect consistency. It’s luscious and cool and creamy w/o being gloppy.
I like working with the cool potatoes for this because otherwise it can really absorb into the warm potatoes and be too dry. And I like using the baby potatoes, skin on, but honestly that’s your call, and since this is a frugal blog, I have to point out that regular old potatoes in a large bag are always cheaper.
I apologize because I wanted to sprinkle this with sliced green onion, but didn’t have any. Then I was like Parsley!! It’s in the dressing (and it’s kind of always an answer since I grow it) and I sprinkled that green stuff all over the top – then finally picked some off so you could see the salad! Go with the green onion. You’ll thank me for it, lol!
Bacon Ranch Potato Salad
- 2 pounds baby potatoes, in jacket; cut larger ones in half so they’re of a fairly uniform size for cooking
- salt for cooking water, as desired
- 1 recipe Ranch Dressing made from my Ranch Mix or a commercial package – see this post for the rest of the dressing ingredients even if using a package
- 8 slices bacon, diced and cooked or oven baked and crumbled
- 1 cup shredded cheese, large shreds, optional
- 1 teaspoon smoked paprika
- salt and pepper to taste
- 1 bunch green onions, thinly sliced
Add potatoes to a large pot, add salt if using and fill with cool water to about 2 inches above the potatoes. Bring to a boil and reduce to a good simmer and cook until the potatoes pierce easily with the tip of a knife or the tines of a fork go in easily, about 20 minutes.
Drain in a colander and rinse with cool water. Cut into bite sized pieces. Place in a large bowl or spread out on a sheet tray to cool in the fridge for about 20 minutes.
Add the home-made Ranch dressing to the potatoes along with half the green onion, smoked paprika and any additional salt or pepper. Sprinkle with cheese, if using. Toss and stir gently to blend.
Refrigerate for two hours before serving. Garnish with the rest of the green onion.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 12 g||19 %|
|Saturated Fat 4 g||18 %|
|Monounsaturated Fat 2 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 2 g|
|Cholesterol 13 mg||4 %|
|Sodium 504 mg||21 %|
|Potassium 178 mg||5 %|
|Total Carbohydrate 23 g||8 %|
|Dietary Fiber 3 g||12 %|
|Sugars 6 g|
|Protein 9 g||18 %|
|Vitamin A||7 %|
|Vitamin C||4 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
I’m taking this recipe over to Fiesta Friday 173, put on this week by the intrepid beach comber, Angie and her two co-hosts: Lindy @ Love In The Kitchen and Paula @ Her Life Is Love. I’m sensing love in the air, this week. It just takes a second to click over and visit and see all the great link-ups.
We had quite the visitor in our garden, today. It’s not often I see a Woodchuck. I think she’s a Momma. The birds were descending on her trying to driver her away, and the folks crowding her didn’t help. She’s terrified and huddling in the back corner, poor thing.