This creamy potato salad mixes chunks of tender potatoes with rich cheddar cheese, crispy bacon, and tangy ranch dressing. It’s a perfect side dish for barbecues and picnics!
Just imagine the crunch of bacon with each bite! I could eat this potato salad every day, especially on warm days. Pair it with grilled burgers, and you’re all set for a tasty meal!
Key Ingredients & Substitutions
Potatoes: I recommend using red or Yukon gold potatoes because they hold their shape well when cooked. If you’re looking for a healthier option, you could substitute with sweet potatoes for a different flavor and added nutrients.
Cheddar Cheese: Sharp cheddar is my go-to for its strong flavor. If you’re not a fan of cheddar, feel free to use mozzarella for a milder taste, or even a dairy-free cheese if you need a vegan option.
Bacon: The crispy bacon adds a wonderful crunch. If you prefer a vegetarian option, you can swap it with crispy chickpeas or even smoked paprika for that bacon-like flavor without the meat.
Ranch Dressing Mix: This is what gives the salad its signature flavor. If you can’t find this, you can make your own using a mix of garlic powder, onion powder, dried dill, and buttermilk powder.
How Do You Ensure Perfectly Cooked Potatoes?
Cooking the potatoes just right is key for a great potato salad. Start by cutting the potatoes into uniform pieces so they cook evenly. Always cover them with cold water before bringing to a boil; this helps them cook consistently.
- Boil until fork-tender—this usually takes about 10-15 minutes.
- Keep an eye on them; overcooked potatoes can become mushy.
- After draining, let them cool slightly before mixing with the dressing to avoid sogginess.
Creamy Cheddar Bacon Ranch Potato Salad
Ingredients You’ll Need:
For The Salad:
- 3 pounds red or Yukon gold potatoes, washed and cut into bite-sized chunks
- 1 cup shredded sharp cheddar cheese
- 8 slices bacon
- 2 tablespoons chopped fresh chives or green onions
For The Dressing:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 packet (1 oz) ranch salad dressing mix
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This creamy potato salad takes about 20 minutes to prepare, plus at least 1 hour for chilling in the refrigerator. So, all in all, you’re looking at around 1 hour and 20 minutes before it’s ready to serve!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by placing the potato chunks in a large pot and covering them with cold water. Add a pinch of salt to the water and bring it to a boil over high heat. Once boiling, reduce the heat to medium and let them simmer until the potatoes are fork-tender. This should take about 10-15 minutes. Drain the potatoes and set them aside to cool slightly.
2. Cooking the Bacon:
While the potatoes are cooking, grab a skillet and cook the bacon over medium heat until it’s crispy. Once cooked, remove the bacon slices and place them on paper towels to drain. Once cooled, crumble the bacon into small pieces.
3. Making the Dressing:
In a large mixing bowl, whisk together the mayonnaise, sour cream, ranch dressing mix, apple cider vinegar, Dijon mustard, salt, and pepper. Mix until everything is smooth and well combined.
4. Combining Ingredients:
Add the warm potatoes to the dressing and gently toss everything together until the potatoes are well coated. Now, fold in the shredded cheddar cheese, crumbled bacon, and chopped chives until evenly distributed.
5. Seasoning and Chilling:
Give your potato salad a taste and adjust the seasoning with more salt and pepper if needed. Then, cover the bowl or transfer the salad to a serving dish, and refrigerate for at least 1 hour. This helps all the flavors come together beautifully!
6. Serving:
When you’re ready to serve, you can enjoy the salad chilled or at room temperature. Feel free to garnish with extra chives or cheddar cheese on top for that finishing touch. Enjoy your homemade Creamy Cheddar Bacon Ranch Potato Salad!
Can I Use Other Types of Potatoes?
Absolutely! While red or Yukon gold potatoes are recommended for their texture, you can also use fingerling potatoes or even new potatoes. Just make sure they’re waxy, as they hold their shape better in salads.
What Can I Substitute for Bacon?
If you’re looking for a vegetarian option, consider using crispy chickpeas or tempeh bacon for a similar texture. You could also add smoked paprika to the dressing for a smoky flavor without meat.
How Long Can I Store Leftovers?
Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3 days. Just keep in mind that the potatoes may absorb some of the dressing, so you might want to add a bit more dressing before serving.
Can I Make This Salad Ahead of Time?
Yes! This potato salad is perfect for making ahead. It can be prepared a day in advance; just be sure to store it in the fridge. The flavors will continue to meld, making it even tastier when served the next day!