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BBQ & Grill

Bacon Ranch Potato Salad

This bacon-ranch potato salad is a versatile and crowd-pleasing side that complements just about everything, making it a perfect choice for bringing along to potlucks, barbecues and family gatherings. Our tangy, creamy ranch dressing features all the same classic herbs and seasonings as the bottled version. In a pinch, you can swap it out for store-bought.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 24 ounces baby red potatoes, scrubbed and quartered (about 4 cups)
  • 4 slices center-cut bacon, chopped
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 tablespoon lemon juice
  • 2 teaspoons dried parsley
  • 1 teaspoon dried dill
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 3/4 cup shredded sharp cheddar cheese
  • 3 large scallions, sliced (about 3/4 cup), divided

Directions

  1. Place potatoes in a medium saucepan and add water to cover by 1 inch; bring to a boil over high heat. Reduce heat to medium-high and boil, stirring occasionally, until the potatoes are fork-tender, about 8 minutes. Drain the potatoes in a colander; let cool for 20 minutes.
  2. Meanwhile, cook bacon in a medium nonstick skillet over medium heat, stirring occasionally, until crispy, 8 to 10 minutes. Transfer to a paper-towel-lined plate.
  3. Stir mayonnaise, sour cream, lemon juice, parsley, dill, tarragon, garlic powder, onion powder, salt and pepper in a large bowl until combined.
  4. Reserve 2 tablespoons bacon for garnish. Add the remaining bacon, the cooled potatoes, Cheddar and 1/2 cup scallions to the mayonnaise mixture; toss to combine. Top with the reserved bacon and the remaining 1/4 cup scallions.