Description
This Bacon Ranch Potato Salad features tender Yukon Gold potatoes tossed with crispy bacon, scallions, and a creamy ranch dressing. It’s perfect for gatherings or a quick family meal, bringing irresistible flavors together in every bite.
Ingredients
Scale
- 3 pounds baby/petite Yukon Gold potatoes
- 1 tablespoon white vinegar
- 1 (12 ounce) package bacon (cut into small pieces)
- 1/2 cup chopped scallions
- 1 cup shredded cheddar
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 (1 ounce) packet ranch dressing mix
- 2 tablespoons bacon fat (from frying the bacon)
- Pepper (to taste)
Instructions
- Cut potatoes in half and boil in water until tender, about 15 minutes after boiling starts. Rinse under cold water, drain, and toss with vinegar. Let cool for about 15 minutes.
- Cook bacon in a skillet over medium heat until crispy, then transfer to paper towels. Reserve 2 tablespoons of bacon fat for the dressing.
- Prepare other ingredients and mix the dressing in a medium bowl, adjusting flavors as needed.
- Once cooled, place potatoes in a large bowl and toss with dressing, scallions, cheddar, and bacon, tasting for salt adjustments.
- Serve immediately or chill for one hour before serving.
Notes
Ensure bacon is crispy for best texture.
Adjust dressing to personal taste before mixing with potatoes.
Chilling the salad enhances the flavors.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 450
- Sugar: 2g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 35mg