Description

A rich, creamy, and tangy potato salad featuring Yukon Gold potatoes, crispy bacon, sharp cheddar, and a homemade ranch dressing. This side dish holds up well in heat and tastes even better the next day.

Ingredients

Scale

3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
2 tablespoons kosher salt (for boiling water)
2 tablespoons apple cider vinegar
1 cup full-fat mayonnaise
½ cup full-fat sour cream
1 packet (0.7 oz) dry ranch seasoning mix
2–3 tablespoons milk or buttermilk
½ teaspoon freshly ground black pepper
12 slices thick-cut bacon
1 cup sharp cheddar cheese, shredded
4–5 stalks green onions, chopped
2 tablespoons fresh dill, chopped

Instructions

Prep ingredients: Crumble bacon into bite-sized pieces, chop green onions, and shred cheese. Set aside.
Cook potatoes: Place potato cubes in a large pot, cover with cold water by an inch, and add 2 tablespoons of salt. Bring to a boil, then simmer for 15-20 minutes until tender but not mushy. Drain and let steam dry for 2 minutes.
Dress warm potatoes: While potatoes are still hot, drizzle with reserved bacon grease and toss. Sprinkle with apple cider vinegar and toss again. Let cool completely to room temperature (about 30-45 minutes).
Make dressing: In a large bowl, whisk together mayonnaise, sour cream, dry ranch seasoning, milk (or buttermilk), and black pepper until smooth.
Combine: Add cooled potatoes to the dressing. Fold in cheddar cheese, crumbled bacon, green onions, and fresh dill. Gently mix to avoid mashing potatoes too much.
Chill: Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve cold or at room temperature.

Notes

Cool potatoes completely before adding mayo to prevent the dressing from breaking. The salad tastes better the next day as flavors meld. Do not freeze, as potatoes become grainy and mayo separates. Use thick-cut bacon for better texture.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: ½ cup
Calories: 280
Sugar: 2
Sodium: 450
Fat: 18
Saturated Fat: 5
Carbohydrates: 22
Fiber: 2
Protein: 8

Keywords: potato salad, bacon ranch, creamy potato salad, summer side dish, picnic food, easy recipe, make ahead