Bacon-Ranch Red Potato Salad

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 6 -8 sides
Author Chelsea


  • 2 pounds cubed red potatoes ~4-5 cups
  • 2 cups sour cream I used low fat
  • 1 ounce package ranch dressing mix dry, 1
  • Pepper to taste
  • 1 cup and 1/4 Colby Jack or Cheddar cheese shredded
  • 14-16 slices bacon
  • Optional: Green onions


  1. Leave the peel on the red potatoes and cube them into pieces. Put all of the potato cubes in a large pot and cover with about 1 inch of water. Add some salt to the water and put the pot on the stovetop.
  2. Allow the potatoes to come to a boil on high heat and then reduce the heat to medium low and cover. Allow to simmer for 15-20 minutes or until the potatoes are tender when pierced with a fork.
  3. Drain the potatoes and run under cold water until they have completely cooled off.
  4. Meanwhile, mix the ranch dressing packet with the sour cream.
  5. Start by mixing only 1/2-3/4ths of the package and then add more depending on personal taste preference.
  6. Cook the bacon, drain the fat, and crumble.
  7. Mix together the cooked potatoes and bacon, the shredded cheddar cheese, and sliced green onions if desired.
  8. Stir in the sour cream and ranch dressing mix. Add in pepper to taste.
  9. Chill, covered, in the fridge for at least 2 hours prior to serving.

Recipe Notes

Adapted from AllRecipes