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Loaded Baked Potato Salad Recipe with Ranch and Crispy Bacon

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A creamy, tangy, and smoky loaded baked potato salad featuring homemade ranch dressing and crispy bacon, perfect for gatherings and weeknight dinners.

Ingredients

Scale
  • 3 pounds Yukon Gold or red potatoes, cut into bite-sized chunks
  • 1 teaspoon salt (for boiling water)
  • Freshly ground black pepper, to taste
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup buttermilk or regular milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon fresh chives, finely chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and pepper to taste
  • 6 slices thick-cut bacon, cooked until crispy and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 3 green onions, thinly sliced
  • Optional: 1/2 cup cherry tomatoes, halved

Instructions

  1. Place the chopped potatoes in a large pot. Cover with cold water by about an inch, add 1 teaspoon salt, and bring to a boil over medium-high heat. Boil for 12-15 minutes or until tender but still firm when pierced with a fork. Drain well in a colander, then set aside to cool for about 15 minutes.
  2. While potatoes cool, heat a skillet over medium heat. Add the bacon slices, cooking until crisp and golden brown, about 6-8 minutes, turning occasionally. Remove bacon and drain on paper towels. When cool, crumble into bite-sized pieces.
  3. In a medium bowl, whisk together mayonnaise, sour cream, buttermilk, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth. Stir in the chopped chives, parsley, and dill weed. Taste and adjust seasoning.
  4. In a large bowl, gently fold the cooled potatoes with the ranch dressing until all pieces are coated evenly. Add the shredded cheddar cheese, crumbled bacon (reserve some for garnish if desired), and sliced green onions. Toss lightly to combine without breaking up the potatoes.
  5. Cover and refrigerate for at least 1 hour to let the flavors meld. Before serving, sprinkle extra bacon and green onions on top. If using cherry tomatoes, toss them in just before plating.

Notes

Start potatoes in cold water and boil until just tender to avoid mushy texture. Crisp bacon well for best texture; save a teaspoon of bacon fat for added flavor in dressing if desired. Fold salad gently to keep potatoes intact. Chill salad for at least 1 hour before serving to meld flavors. Fresh herbs in dressing make a big difference. For dairy-free, use dairy-free mayo, sour cream, and milk alternatives. Turkey bacon can be used as a leaner substitute.

Nutrition

Keywords: loaded baked potato salad, ranch dressing, crispy bacon, potato salad recipe, easy potato salad, creamy potato salad, picnic side dish, BBQ side dish

Find it online: https://freshforkful.com/loaded-baked-potato-salad-recipe-with-ranch-and-crispy-bacon-easy-and-perfect/