Bacon Ranch Potato Salad

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Bacon Ranch Potato Salad

If you’re a fan of baked potatoes, then you’re going to love this loaded baked potato salad. It’s full of the flavors of crispy bacon, mayo, ranch seasoning and chives, which is almost like eating a baked potato in a bowl.

Potato salad is one of my favorite side dishes to serve during the summer, but not everyone loves the traditional flavors, so this variation might be a good option.

Can I make Potato Salad Ahead of Time?

Potato Salad can absolutely be made ahead of time, in fact, it’s best to let it sit for a few hours to allow the flavors to meld. Making it the night before works just as well as making it a couple of hours ahead of time. Simply mix up your salad and refrigerate until time to serve.

What Type of Potatoes are Best for Potato Salad?

If you’ve made potato salad before and the potatoes have fallen apart, you’re probably using the wrong kind. Of course, you can use any kind, but it if you prefer your potatoes to stay firm, then you will want to use either red or yellow potatoes instead of russets or baking potatoes.

What Can I Serve with Potato Salad?

Potato Salad goes with just about anything grilled as well as with sliders, fried chicken, hot dogs or hamburgers. Below are some of my favorite potluck recipes that can be served with Bacon Ranch Potato Salad.

• Pepperoni Pizza Sliders
• Chili Cheese Dog Casserole
• Cheesy Bacon Jalapeno Poppers
• Deviled Egg Pasta Salad
• S’mores Pudding Parfaits

Equipment needed:

• strainer
• large saucepot
• Pot Minder Boil Disk (optional: keeps pot from boiling over)

Ingredients for Bacon Ranch Potato Salad:

• red potatoes
• bacon
• sour cream
• mayonnaise
• ranch seasoning mix
• chives
• salt and pepper

How to Make Bacon Ranch Potato Salad:

Place the diced potatoes in a large stockpot and fill with water to about 1 inch above the potatoes.

Salt the water according to your preference.

Bring the water to boil over medium-high heat (this is where you would add the pot minder disk to prevent boiling over).

Once the water is boiling, reduce heat to medium and boil for 8 to 12 minutes or until the potatoes are fork-tender.

Drain the cooked potatoes using a strainer.

In a large bowl, mix the remaining ingredients until well blended.

Add the potatoes, folding them into the dressing.

Refrigerate for at least 2 hours before serving.

Instant Pot Directions:

Add 1-2 cups of water to the pot.

Place a steamer basket into the pressure cooker pot.

Add diced potatoes to the steamer basket and sprinkle with salt.

Seal the pressure cooker lid and set the valve to sealing.

Program the pressure cooker to manual for 5 minutes.

After the cycle is complete, switch the valve to venting for a quick pressure release.

In a large mixing bowl, stir the remaining ingredients together until well combined.

Add the potatoes, folding them into the dressing.

Refrigerate for at least 2 hours before serving.

Recipe Notes:

• Use red or yellow potatoes for best results.
• Chopped green onion may be used in place of the chives.
• Bacon bits may be substituted for the crumbled bacon.
• If you don’t have any ranch mix seasoning, then check of my recipe for making Homemade Ranch Seasoning.

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