Loaded Ranch Potato Salad

This loaded ranch potato salad is creamy, hearty, and packed with all the flavors you love in a loaded baked potato. Tender potatoes are mixed with ranch dressing, sour cream, crispy bacon, cheddar cheese, and green onions for a side dish that feels extra special but is still easy to make.

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Prep Time 15

Cook Time 15

Chilling time 2

Total Time 2 30

Course Side Dish

Cuisine American

Servings people

Calories 529 kcal

Ingredients

1½ pounds baby potatoes
1 cup mayonnaise
1 cup sour cream or Greek yogurt
2 tablespoons ranch dressing mix
12 slices bacon cooked and crumbled
1 cup shredded sharp cheddar cheese
4 medium green onions chopped
Salt and pepper to taste

Instructions

Wash and quarter the potatoes. Place them in a large pot and cover with cold water. You can salt the water if you wish but it is not necessary. Bring the water up to a boil and let the potatoes boil until just fork-tender, about 10-15 minutes. Carefully drain the potatoes and set aside to cool.
Meanwhile, in a large mixing bowl, combine the mayo, sour cream, and Ranch dressing. Taste and season with salt and pepper as desired.
Stir in the bacon, cheese, and green onions.
Gently stir in the cooled potatoes.
Cover and chill the potato salad for at least 2 hours before serving.
Garnish the potato salad with more bacon, cheddar, and scallions just before serving, if desired.

Notes

This loaded potato salad tastes great after it sits, so it's perfect to make ahead the day before.

Store leftovers covered in the fridge for 3-5 days.

Nutrition

Keyword bacon, cheddar cheese, cheese, potato, ranch, salad

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