Cheesy Bacon Ranch Potato Salad

by

Kitchen Equipment

  • Large Pot: For boiling the potatoes.
  • Colander: To drain the potatoes.
  • Large Mixing Bowl: To combine all the ingredients.
  • Frying Pan: For cooking the bacon.
  • Sharp Knife: For chopping the bacon and green onions.
  • Cutting Board: For safe and easy chopping.
  • Spoon or Spatula: For mixing the salad.
  • Measuring Cups and Spoons: For accurate ingredient measurements.

Recipe Directions

  1. Prepare the Potatoes:
    • Wash and peel the potatoes if desired. Cut them into bite-sized cubes.
    • Place the potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 10-15 minutes.
    • Drain the potatoes and let them cool slightly.
  2. Cook the Bacon:
    • While the potatoes are cooking, heat a frying pan over medium heat.
    • Cook the bacon until crispy, turning occasionally. Once done, transfer the bacon to a paper towel-lined plate to drain excess fat.
    • Chop the bacon into small pieces once cooled.
  3. Prepare the Dressing:
    • In a large mixing bowl, combine the ranch dressing and sour cream. Add a pinch of garlic powder and paprika if using.
    • Stir well to combine.
  4. Combine the Salad:
    • Add the cooled potatoes to the bowl with the dressing. Gently fold the potatoes into the dressing until well coated.
    • Stir in the shredded cheddar cheese and chopped bacon.
    • Season with salt and pepper to taste.
  5. Add Green Onions:
    • Chop the green onions and sprinkle them over the salad. Gently mix to distribute evenly.
  6. Chill and Serve:
    • Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour before serving. This allows the flavors to meld together.
    • Serve chilled or at room temperature.

Notes and Tips

  • Make-Ahead: This potato salad is perfect for making ahead. It keeps well in the refrigerator for up to 3 days, so you can prepare it a day or two before your event.
  • Crispier Bacon: For extra crispy bacon, bake it in the oven at 400°F (200°C) for about 15-20 minutes. This method reduces the mess and ensures even crispiness.
  • Cheese Variations: Feel free to use different types of cheese like Monterey Jack or pepper jack for a different flavor profile.
  • Healthy Twist: To lighten up the dish, use a reduced-fat ranch dressing and sour cream, or substitute Greek yogurt for the sour cream.
  • Herb Additions: Fresh herbs like dill or parsley can add a burst of freshness to the salad.

Food and Drink Pairings

Cheesy Bacon Ranch Potato Salad pairs wonderfully with grilled meats such as burgers, hot dogs, or steaks. For a complete meal, serve it alongside a simple green salad and some crusty bread. To drink, a cold, refreshing beer or a crisp iced tea complements the rich flavors of the salad perfectly.

Leave a Comment