The name says it all—if you love bacon, ranch dressing, and potatoes, you’ll adore this bacon ranch potato salad. Tender russet potatoes are folded into a creamy, tangy base of sour cream and mayonnaise seasoned with ranch mix, creating a rich, zesty flavor and an ultra-creamy texture. It’s simple to prepare yet full of bright, savory notes that keep everyone coming back for more.
I make a lot of potato salads and this version is consistently a crowd-pleaser. This recipe features chunky potato pieces tossed in a ranch-forward dressing with crisp bacon and fresh scallions. It’s buttery-soft, luxuriously creamy, and packed with flavor—perfect for summer cookouts, potlucks, or any meal that needs a satisfying side dish. The method is straightforward and the results speak for themselves.
Table of Contents
- Sommer’s Recipe Highlights
- Key Ingredients and Tips
- How to Make
- Expert Tips
- Serving Suggestions
- Storage Notes
- Frequently Asked Questions
- More Side Dish Recipes
Sommer’s Recipe Highlights
Simple ingredients — Most kitchens already have what you need. Add a packet of ranch dip mix for a quick, complete seasoning blend that gives the salad its signature flavor.
Outstanding taste and texture — The dressing is a two-to-one balance of sour cream to mayonnaise that keeps the salad tangy and rich without overpowering the potatoes. The ranch mix adds a savory, herby lift.
Make ahead — The recipe only takes about 30 minutes to assemble, including boiling. Chilling for a couple of hours allows the flavors to meld; chilling overnight yields even better results.
Key Ingredients and Tips
- Potatoes — Russets are my top choice for this salad because they hold their shape when boiled and chopped. Yukon Golds also work and give a creamier texture; if using them, mix gently to avoid breaking the pieces down too much.
- Sour cream and mayonnaise — Together they make a creamy, tangy base that balances the ranch seasoning and bacon. The suggested ratio keeps the dressing bright without being overly heavy.
- Ranch dip mix — The packet provides a convenient blend of dried herbs and aromatics such as dill, parsley, garlic powder, and onion powder. It’s an easy way to season the salad consistently.
- Bacon — Cook from scratch for the best flavor, or use pre-cooked chopped bacon if you need a shortcut. Freshly rendered bacon pieces add a smoky, crisp contrast to the creamy salad.
- Green onions — Thinly sliced scallions add freshness and mild onion flavor without overwhelming the other ingredients.
- Lemon juice — Fresh lemon juice brightens the dressing and balances the richness; avoid bottled juice if you can.
How to Make
Find the full ingredient proportions, printable recipe, and video at the recipe card below.
Cook the potatoes — Use a large 6–8 quart pot. Scrub the potatoes, cut them into quarters (roughly 1½–2 inches), and place them in the pot. Cover with cold water by about an inch and add 1 tablespoon salt. Bring to a rolling boil, then set a timer for 13 minutes. Test a larger piece with a fork; if it goes in easily, the potatoes are done. If not, boil another 2–3 minutes and test again. Drain in a colander and let the potatoes cool slightly until they are easy to handle.
Peel and chop — The skins should slip off easily from the warm potatoes; remove as much or as little as you like. Cut the potatoes into even 3/4-inch cubes for consistent texture and uniform bites.
Assemble — In a large mixing bowl add the chopped potatoes, then spoon in the sour cream, mayonnaise, ranch dip mix, chopped bacon, sliced scallions, and lemon juice. Gently fold with a spatula so the potatoes stay intact and each piece is evenly coated. Stop mixing once everything is combined and season with salt and pepper to taste.
Chill — Cover the bowl and refrigerate for at least 2–3 hours so the flavors meld. Overnight chilling yields the best depth of flavor.
Expert Tips
Boiling potatoes with the skins on helps protect them from overcooking and creates a light, fluffy interior. Peel after boiling when they’re cool enough to handle. Combine the warm potatoes with the dressing so the flavors penetrate better and the dressing blends more smoothly.
If you want a heartier, “loaded” version, fold in shredded sharp cheddar for a baked potato vibe. For a lighter salad, swap low-fat sour cream or Greek yogurt and use light mayo or turkey bacon.
Serving Suggestions
This bacon ranch potato salad pairs perfectly with casual grilled mains and classic barbecue dishes. Serve it alongside ribs, pulled pork, grilled chicken, or burgers. It’s a popular choice for potlucks and picnics—expect requests for the recipe!
Storage Notes
This salad keeps well in the refrigerator for up to 5 days when tightly covered. Stir gently with a spatula before serving to reincorporate any dressing that settles. Do not freeze—the texture of the potatoes and cream-based dressing will not survive freezing and thawing.
Frequently Asked Questions
Use low-fat sour cream or plain Greek yogurt and light mayonnaise. Substitute cooked turkey bacon for a lower-fat option.
Drain boiled potatoes thoroughly in a colander and allow them to dry a bit before peeling and chopping. Chilling the salad for several hours also helps the dressing firm up.
Yes—omit the bacon to make a vegetarian-friendly ranch potato salad. You’ll still have great flavor from the dressing and scallions.
Starchy potatoes like russets are preferred for this recipe. If you prefer a different texture, Yukon Golds work too but are softer, so mix more gently to avoid breaking them up.
If you love this recipe, please share it with friends and family—good food is meant to be enjoyed together.
More Side Dish Recipes
Red Potato Salad Recipe
German Potato Salad Recipe
Hawaiian Macaroni Salad with Potatoes
Raw Beet and Sweet Potato Salad
Bacon Ranch Potato Salad
Video
Video tutorial available in the original post.
Ingredients
- 3 pounds russet potatoes (or Yukon Gold)
- 16 ounces sour cream
- 1 cup mayonnaise
- 2 packets ranch dip mix
- 3/4 cup cooked chopped bacon
- 3/4 cup chopped green onions
- 2 tablespoons lemon juice
- Salt and pepper, to taste
Instructions
- Cut the potatoes into quarters and place them in a large 6–8 quart pot. Fill the pot with cold water until it reaches about 1 inch over the potatoes. Add 1 tablespoon of salt. Bring to a boil and cook for 13 minutes, then test for fork tenderness. If needed, cook a couple more minutes until tender.
- Carefully drain the hot potatoes in a colander and allow them to cool and dry slightly.
- When cool enough to handle, remove as much skin as you prefer and cut the potatoes into 3/4-inch cubes.
- Place the chopped potatoes in a large bowl. Add sour cream, mayonnaise, ranch dip mix, cooked chopped bacon, chopped scallions, and lemon juice. Gently fold until the potatoes are evenly coated. Taste and season with salt and pepper as needed.
- Cover and chill for at least a couple of hours before serving; overnight refrigeration is ideal for best flavor.
Notes
Make ahead: this salad keeps well in the refrigerator for up to 5 days if tightly covered. Stir gently before serving to restore the creamy texture. Do not freeze.
Nutrition
Calories: 320kcal,
Carbohydrates: 23g,
Protein: 7g