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 Side Dish
Keyword Ranch Potato Salad
Prep Time 25minutes
Cook Time 15minutes
Chilling Time 1hour
Total Time 1hour40minutes
Servings 6-8 sides
2pounds (915g)red potatoes,cut into 1-inch pieces
2cups (453g)sour cream(regular or low fat)
1(1 ounce (28g) package)ranch dressing mix,dry
Freshly cracked pepper,to taste
1 and 1/2cups (145g)freshly grated sharp cheddar cheese
1cup (55g)thinly sliced green onions
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 over-cooking the potatoes which will cause a mushy salad.
POTATOESCONT.: 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 the bacon, drain the fat, and coarsely chop.
SALADASSEMBLY: 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 combined. Add cracked pepper to taste.
CHILL: Covered, in the fridge, for at least 30 minutes (preferably 1 hour) before serving.
Note 1: If you'd like the bacon to stay crispy (instead of a softer/chewier texture), add the bacon to top individual servings.