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Bacon Ranch Potato Salad

A close-up view of creamy Bacon ranch potato salad topped generously with crispy bacon bits and fresh parsley.
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This creamy potato salad combines potatoes, bacon, and ranch dressing for a flavorful side dish perfect for summer gatherings.

Ingredients

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  • 3 lbs Yukon Gold potatoes, scrubbed and quartered
  • 1 cup mayonnaise
  • 1/2 cup buttermilk
  • 1 packet (1 oz) dry ranch seasoning mix
  • 1/2 cup celery, finely chopped
  • 1/2 cup red onion, finely chopped
  • 8 slices bacon, cooked crisp and crumbled
  • 4 hard-boiled eggs, chopped
  • 2 tablespoons fresh chives, chopped
  • Salt and black pepper to taste

Instructions

  1. Place the quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes. Drain the potatoes well and let them cool slightly.
  2. While the potatoes cool, prepare the dressing. In a medium bowl, whisk together the mayonnaise, buttermilk, and dry ranch seasoning mix until smooth.
  3. In a large bowl, combine the slightly warm potatoes, chopped celery, and chopped red onion.
  4. Pour about two-thirds of the ranch dressing over the potato mixture. Gently fold everything together until the potatoes are coated. You want to coat them without mashing them completely.
  5. Fold in the crumbled bacon and chopped hard-boiled eggs. Add more dressing if the salad seems too dry.
  6. Season the potato salad with salt and black pepper to your preference.
  7. Cover the bowl and chill the bacon ranch potato salad in the refrigerator for at least 2 hours before serving. This allows the flavors to blend.
  8. Before serving, garnish the top with fresh chopped chives.

Notes

  • For a tangier flavor, substitute 1/4 cup of the mayonnaise with sour cream.
  • If you are making this ahead of time for a Memorial Day spread, wait to add the bacon until just before serving to keep it crisp.

Nutrition

Find it online: https://dishicious.com/bacon-ranch-potato-salad/