Ranch Potato Salad
You’ll love this zesty modern spin on classic potato salad.
Table of Contents
Potato salad originated in Central Europe around the 16th century, but it was the brand Hidden Valley Ranch which created the first popular ranch dressing in the 1950s. Oh, how long did potato salad wait for this blissful marriage?!
My grandmother swore by her time-honored potato salad recipe and brought it to all the family gatherings for as long as I could remember. She knew right away when someone (me) added ranch seasoning. It was a hit. She took all the credit and said she would try it in her biscuits, too!
Red potatoes are perfect for this recipe. There’s no need to peel their thin skins. Also, their creamy texture maintains its shape after cooking, and they absorb the flavors of the ranch dressing well when hot. This mashup of potatoes, creamy bacon, and cheddar cheese will taste like a loaded baked potato with added fresh herbs and a tangy twist. You’ll also enjoy these recipes with ranch dressing: Parmesan Roasted Ranch Cauliflower With Avocado, Taco Salad Recipe With Chicken And Ranch Dressing, and Crispy Gluten-Free Chicken Tenders.
Is Ranch Potato Salad Healthy?
Store-bought packets of ranch seasoning may have unwanted flavor additives and preservatives. You can create a homemade version of ranch dressing seasonings using fresh herbs, onion and garlic powder, and salt and pepper.
This potato salad offers a gluten-free alternative to many sides. In addition, easily substitute bacon alternatives for vegetarians and bacon and dairy alternatives for vegans. Paleo diet eaters can use sweet potatoes instead of white potatoes and use paleo-friendly mayonnaise and sour cream.
INGREDIENTS
- 3 pounds red potatoes, halved or quartered
- 8 ounces sour cream
- 1/2 cup mayonnaise
- 1 ounce Ranch seasoning mix
- 1 1/2 cups shredded cheddar cheese
- 3 green onions, sliced
- 6 slices bacon, cooked and crumbled
INSTRUCTIONS
Boil
Cook the potatoes until tender, then drain and let them cool.
Mix
In a bowl, blend sour cream, mayonnaise, and Ranch seasoning for the dressing.
Combine
Toss the potatoes with the ranch dressing, cheese, and onions.
Chill
Sprinkle bacon on top and refrigerate until the salad is cold.
Serve
Enjoy the chilled and flavorful Loaded Ranch Potato Salad.
Devour!
FAQs & Tips
You can make the potato salad beforehand by allowing it to cool completely before refrigerating. Cooling prevents condensation from forming inside your airtight container, which makes the potatoes mushy. Store the potato salad for 3 to 4 days this way. Serve the potato salad cold, and if desired, garnish with fresh herbs, such as sliced green onions.
Add some more mayonnaise or dressing until moist, and gently combine this into the salad. Remember to use an airtight seal when storing.
Use reds, fingerlings, or Yukon golds to ensure a firm texture and shape that holds up after cooking. They’ll also absorb all the diverse flavors better than other potato varieties.
You may try different ingredients and create your own twist on this already-twisted recipe. Try jalapenos (pickled or not), roasted garlic, diced avocado, or crispy fried onions.
A splash of vinegar or lemon juice just before serving will help prevent your potato salad from turning brown. Also, eat the salad when it is fresh. And then store any leftovers immediately in an airtight container in the refrigerator.
Serving Suggestions
You’ll be a hit with this potato salad at your next BBQ as it pairs nicely with smoky-flavored grilled meats. Find your fave here: 30+ Gluten Free Recipes For Grill Or BBQ. You will love this as a picnic side dish along with coleslaw, fruit salad, and Crispy Cornflake Chicken. Seafood lovers will also like the combination of this creamy Ranch Potato Salad alongside Perfect Poached Fish.
Loaded Ranch Potato Salad
Ingredients
- 3 pounds red potatoes halved or quartered
- 8 ounces sour cream
- 1/2 cup mayonnaise
- 1 ounce Ranch seasoning mix
- 1 1/2 cups shredded cheddar cheese
- 3 green onions sliced
- 6 slices bacon cooked and crumbled
Instructions
- Place the red potatoes in a large pot and cover them with water. Set the pot over high heat and bring the water to a boil. Reduce the heat to medium and let the potatoes simmer for about 15 minutes, or until they are tender when pierced with a fork. Drain the potatoes well and allow them to cool.
- In a large mixing bowl, combine the sour cream, mayonnaise, and Ranch seasoning mix. Stir the mixture until it is smooth and well blended.
- Add the cooled potatoes to the bowl with the ranch mixture. Sprinkle in the shredded cheddar cheese and sliced green onions. Stir everything together until the potatoes are evenly coated with the dressing and the cheese and onions are well distributed.
- Top the potato salad with the crumbled bacon, distributing it evenly over the surface. Cover the bowl with plastic wrap and refrigerate the potato salad until it is chilled and ready to serve.
- DEVOUR!
Nutrition
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