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Ranch Potato Salad

The easiest potato salad recipe ever! Ranch Potato Salad is loaded with tender red potatoes, sharp Cheddar cheese, crispy bacon, and fresh green onions. This salad has a quick two-ingredient ranch and sour cream dressing.
Course Salad, Side Dish
Cuisine American
Keyword Ranch Potato Salad
Prep Time 25 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 40 minutes
Servings 6 -8 sides
Calories 730kcal
Cost $4.45

Ingredients

  • 2 pounds (915g) red potatoes, cut into 1-inch pieces
  • 2 cups (453g) sour cream (regular or low fat)
  • 1 (1 ounce (28g) package) ranch dressing mix, dry
  • Freshly cracked pepper, to taste
  • 1 and 1/2 cups (145g) freshly grated sharp Cheddar cheese
  • 14-16 slices bacon
  • 1 cup (55g) thinly sliced green onions

Instructions

  • POTATOES: Leave the peel on the red potatoes and cut them into 1-inch cubes. Put the potato cubes in a large pot and cover with about 1 inch of water. Bring to a boil over high heat and add salt. ( I add 1 teaspoon per every 4 cups of water.) Once boiling, reduce the heat to medium low (at a bare simmer), and cook uncovered for 8-15 minutes or until potatoes are tender (easily pierced with a fork). Check often to avoid overcooking the potatoes--that will cause a mushy salad.
  • POTATOES CONT.: Drain the potatoes and run under cold water. Let stand to dry completely before adding to the salad.
  • DRESSING: Meanwhile, mix the ranch dressing packet with the sour cream. Whisk until smooth.
  • BACON: Cook and drain the bacon; chop coarsely.
  • SALAD ASSEMBLY: Place the completely cooled potatoes in a large bowl. Add in the chopped bacon (See Note 1), shredded Cheddar cheese, and sliced green onions. Pour the dressing over everything and gently toss to combine. Add cracked pepper to taste.
  • CHILL: Covered, in the fridge, for at least 30 minutes (preferably 1 hour) before serving.

Notes

Note 1: Bacon: If you'd like the bacon to stay crispy (instead of a softer/chewier texture), add the bacon to top individual servings. Mixing bacon into the salad softens it.

Nutrition

Calories: 730kcal | Carbohydrates: 33g | Protein: 26g | Fat: 56g | Saturated Fat: 26g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 797mg | Potassium: 1043mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1507IU | Vitamin C: 21mg | Calcium: 544mg | Iron: 2mg