Creamy ranch potato salad is loaded with tender red potatoes, sharp Cheddar cheese, and crispy bacon. A flavorful side dish that pairs perfectly with any meal.

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Table of Contents
  1. Ranch Potato Salad
  2. Ranch Potato Salad Ingredients
  3. How to Make Ranch Potato Salad
  4. What kind of potatoes should I use? 
  5. Can I make ranch potato salad ahead of time? 
  6. What can I add to this potato salad? 
  7. How to Store Ranch Potato Salad 
  8. JUMP TO RECIPE

Creamy and delicious, this yummy potato salad is loaded with tender red potatoes, sharp Cheddar cheese, and crispy bacon. Ranch potato salad is the perfect side dish to take to a potluck or cookout with friends and family. 


MORE RECIPES: Chicken Bacon Ranch Salad | Cilantro Lime Ranch Dressing | Kielbasa and Potato Bake


Ranch Potato Salad

A tasty twist on a classic potato salad recipe, ranch potato salad is packed with smoky bacon and ranch flavor. You can’t go wrong with this flavorful side dish that pairs perfectly with almost any main dish. 

Make this loaded ranch potato salad to take to your next potluck or serve it with your next barbecue at home. It goes deliciously with grilled chicken or hamburgers. 

For more side dishes, pair this potato salad with classic coleslaw or pasta salad. To make it a full meal, enjoy your ranch potato salad with a sweet berry dessert and a cold glass of iced tea. 

Ranch Potato Salad Ingredients

  • Potatoesbaby red potatoes
  • Vinegarwhite vinegar
  • Green onions 
  • Cheesecheddar cheese shredded
  • Baconcooked bacon crumbled
  • Ranch salad dressing 
  • Peppercracked black pepper
  • Paprika

When selecting potatoes, golden or red potatoes are the best choices as they are less starchy. You can either leave the skins on or remove them if you prefer your potatoes with no skins.

For even more protein you can add hard-boiled eggs to your potato salad, turning it into an egg potato salad. Try making your hard-boiled eggs in the oven for a foolproof method. 

Add some color, and additional flavor, by adding red onion to your potato salad. Soaking the onion in water helps to make it slightly milder. You could also use a sweet onion, depending on your taste preference. 

How to Make Ranch Potato Salad

FIRST STEP: Cut baby potatoes into bite-sized pieces. If the potatoes are larger baby potatoes, cut them in quarters, otherwise half will be enough.

SECOND STEP: Place the potatoes in a 2-quart pot and cover potatoes with water. Boil for 5 to 7 minutes until tender, not too long or they will get mushy. Drain the water and place the potatoes in a large bowl.

THIRD STEP: Pour vinegar over the warm potatoes, stir well to mix, then let potatoes cool completely at room temperature.

FOURTH STEP: Once potatoes have cooled, add in the rest of the ingredients: green onions, cheese, bacon, Ranch dressing, pepper, and paprika. Stir well to mix.

FIFTH STEP: Cover the bowl with plastic food wrap and let sit in the fridge for at least 4 hours before serving.

What kind of potatoes should I use? 

Golden or red potatoes are the best choices because they are less starchy potatoes. Leaving the potato skins on is optional if you prefer your potatoes with no skins.

Can I make ranch potato salad ahead of time? 

It’s best to make this potato salad the day before to allow the flavors to  mingle overnight. 

What can I add to this potato salad? 

Onions and hard-boiled eggs are both delicious additions to this potato salad recipe. 

How to Store Ranch Potato Salad 

IN THE FRIDGE:  Store leftover potato salad in an airtight container in the refrigerator for 3 to 4 days.

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  • 3 pounds baby red potatoes
  • 2 tablespoons white vinegar
  • 1 cup green onions diced
  • 1 cup cheddar cheese shredded
  • 1 cup cooked bacon crumbled
  • 1 bottle Ranch Salad Dressing 473 milliliters
  • 1 teaspoon cracked black pepper
  • ½ teaspoon paprika
  • Cut baby potatoes into bite-sized pieces. If the potatoes are larger baby potatoes, cut them in quarters, otherwise half will be enough.

  • Place the potatoes in a 2-quart pot and cover potatoes with water. Boil for 5 to 7 minutes until tender, not too long or they will get mushy. Drain the water and place the potatoes in a large bowl.

  • Pour vinegar over the warm potatoes, stir well to mix, then let potatoes cool completely at room temperature.

  • Once potatoes have cooled, add in the rest of the ingredients: green onions, cheese, bacon, Ranch dressing, pepper, and paprika. Stir well to mix.

  • Cover the bowl with plastic food wrap and let sit in the fridge for at least 4 hours before serving.

Calories: 649kcal | Carbohydrates: 43g | Protein: 18g | Fat: 46g | Saturated Fat: 12g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 9g | Cholesterol: 66mg | Sodium: 1442mg | Potassium: 1148mg | Fiber: 4g | Sugar: 7g | Vitamin A: 415IU | Vitamin C: 23mg | Calcium: 192mg | Iron: 2mg

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