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READY IN 1 hr

Texas Ranch Potato Salad

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Read Reviews (262)

"This is not your usual mustard mayo potato salad. These potatoes are slathered in a rich ranch dressing and bacon pieces. My family and friends love this potato salad! It is requested at every cook-out." — 8BREAK

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Original recipe makes 16 servings Change Servings

1 (1 ounce) package ranch dressing mix
2 cups mayonnaise
3/4 cup chopped green onion

1 pound bacon slices
5 pounds unpeeled red potatoes

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Directions

Bring a large pot of lightly salted water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and chop into 1 inch cubes. Transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours.
In a small bowl, stir together the ranch dressing mix, mayonnaise and green onion. Cover, and refrigerate for about 2 hours to blend flavors.
Wrap bacon in paper towels and place on a plate. Cook in the microwave until crisp, about 15 minutes depending on the power of your microwave. Cool.
Stir the mayonnaise mixture into the bowl of potatoes. Crumble bacon into the bowl, and stir to distribute. Serve.

Kitchen-Friendly View

PREP 30 mins
COOK 30 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Jan 20, 2011

Great recipe for a change up on traditional potato salad. Based on other reviewers suggestions, I used 1 cup mayo and 1 cup sour cream. Added 1/2 tsp of chili powder to kick it up a notch. Will definitely be making this again for a change of pace.

—Crystal S

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Most Helpful Critical Review

Mar 23, 2012

Not bad as a guide to build upon but I found it necessary to tweak some things to make it more palatable to me. First, out of curiosity, I weighed the amount of bacon called for in the recipe. Whoa. Lots of bacon – too much for me! I think I used half that. Also, as I’ve never been a fan of straight mayonnaise in this type of salad, I cut it with sour cream. I thought it needed some contrast in texture, so, as the expression goes, I added some celery “for a little crunch.” As for the dressing, I found it a little weak. Since I made just a third of the recipe to begin with, I gratefully had some of the dressing mix left over, so I added more, along with some fresh ground pepper, dill weed and garlic powder. Finally, since I knew the salad would absorb some of the dressing as it chilled, I added some half and half to compensate. A fair amount of tweaking, I admit, but it elevated this from a wimpy three to a four star potato salad.

—naples34102

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324 Ratings

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Jul 05, 2006

This was a wonderful starting point for creating a delicious potato salad. I brought it to my 4th of July picnic today and people's exact words were "oh my god this is so freaking good!" I did tweak the recipe a litle bit after taking users' advice and it turned out wonderfully. I did/added the following with mine-- -I cut the potatoes first and then boiled them for a shorter time (12 min). -I substituted one cup of mayo with 1 cup sour cream. -I tossed it with 4oz of coarsely grated mild cheddar cheese. -I added 4 chopped hard-boiled eggs. I just wanted this salad to be out of this world and it was! My friends loved it!

—DVINEGRACE83

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Jun 21, 2005

This went over well at our Dad's Day BBQ. Subbing sour cream for half the mayo added nice flavor. I followed a previous reviewer's recommendation and used less bacon... do NOT do this. The bacon was the best part!! Added more sliced green onions and real bacon bits to the top for presentation.

—LIZCANCOOK

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Dec 12, 2005

This stuff is GOOD! After the initital cool down and I stirred the dressing and bacon in, I couldn't stop sampling it! I disagree with an earlier review that it's better the next day...I actually liked it immediately after I put it all together because the bacon was still crunchy. I think next time I will keep everything separate in the refrigerator until serving time, then throw together. I prepared this one day ahead of time and while it was still very good, it lost the cruch of the bacon...which I really liked. Great recipe! I will make this again and again!

—jodyt

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Jun 06, 2005

Wonderful and so easy! This was a big hit! I also followed the others and used sour cream AND mayo. I'll be making this one again very soon. Thanks for the great recipe!

—STUSSWUSS

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Jan 10, 2004

i do not care much for potato salad because of the mustard flavor. this is a great salad. the only thing i changed was that i actually fried the bacon instead of putting it in the microwave. I also made the ranch dressing myself from a mix and added sour cream. it tastes like a baked potato. its great!

—Pamelabee

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Aug 15, 2005

We thought this was really good. I too used the 1/2 sour cream, 1/2 mayo. I thought the ranch dressing packets were all 1 oz, but mine was only 1/2 oz, so could only make a 1/2 batch. Make sure you buy the correct size.

—Kim H

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Nutrition

Calories
353 kcal
18%

Carbohydrates
24.8 g
8%

Cholesterol
21 mg
7%

Fat
25.9 g
40%

Fiber
2.5 g
10%

Protein
6.5 g
13%

Sodium
503 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Texas Ranch Potato Salad

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 353
Calories from Fat: 233

% Daily Value *
Total Fat 25.9g 40 %
Saturated Fat 4.6g 23 %
Cholesterol 21mg 7 %
Sodium 503mg 20 %
Potassium 724mg 20 %
Total Carbohydrates 24.8g 8 %
Dietary Fiber 2.5g 10 %
Protein 6.5g 13 %
Sugars 1.8g
** Vitamin A 3 %
Vitamin C 22 %
Calcium 3 %
Iron 13 %
** Thiamin 14 %
** Niacin 28 %
** Vitamin B6 27 %
** Magnesium 13 %
** Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.