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READY IN ABOUT 2¾ hrs

Kristen's Bacon Ranch Potato Salad

Read Reviews (36)

"This is the easiest recipe because it can be altered in so many ways. Add a little taco seasoning to spice it up -- or you can add other veggies for texture." — KristenB

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Original recipe makes 8 servings Change Servings

2 pounds red potatoes, cut into bite-size pieces
1 (16 ounce) container sour cream
1 (1 ounce) package ranch dressing mix

1 1/4 cups cooked bacon, crumbled
1 1/2 cups shredded Cheddar cheese
2 bunches green onions, thinly sliced

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Directions

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain, then run under cold water until cool.
Combine the sour cream and ranch dressing mix in a small bowl until well-blended. Transfer the potatoes, bacon, Cheddar cheese, and green onions to a large bowl. Stir in the sour cream mixture until well-coated. Cover and refrigerate for about 2 hours before serving.

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PREP 15 mins
COOK 20 mins
READY IN 2 hrs 35 mins

Footnotes

Cook's Note
Leaving the potato skins on is optional.

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Simple and delicious, just what I needed. I used organic reds, reduced fat sour cream, homemade dry ranch dressing mix and New York sharp cheddar cheese. This was very easy to make which I appreciated on a chaotic day like today--I just combined the ingredients quickly this morning and let it sit all day in the fridge. And I'll tell you, the longer it sits, the better it gets!

—Sarah Jo

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Most Helpful Critical Review

Jun 11, 2011

It was okay- I would use fresh bacon over bacos and limit the amount. I think I added too much which might have ruined it.

—kvk0204

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44 Ratings

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Jun 07, 2011

Simple, easy and delicious! I love red potato salads and when you combine bacon and ranch - what's not to love? I always leave the skins on for red potato salads for a little bit of added color and flavor. I used light sour cream and Hidden Valley Ranch dressing mix. I mixed everything together and let it chill for a few hours and prettied it up with some additional thin sliced green onion on top. I might try this with bleu cheese next time for something a little different. Overall, very good - thanks for a great recipe KristenB!

—Jillian

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May 26, 2011

I've made a similar salad many times. I use bottled ranch dressing, bacon bits, green onions and no cheddar cheese. Make sure your potatoes are cooled completely or they'll absorb the dressing and you'll have to add more. This can be served cold or at room temperature. You don't have to worry about the mayo spoiling in hot weather because there's none in this recipe.

—MARY ANN

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Sep 19, 2011

Yummy! Only thing I did differently was add some hard boiled eggs. My family asks for it all the time.

—Jodi

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May 24, 2011

I wanted to make a potatoe salad that my kids would eat and this is it! Very easy to make, tastes great. I didn't add all the green onions just 2 and about 5 pieces of bacon but came out wonderful! Will make again and would definitely take to a potluck, I think it would go over very well!

—red1

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Jul 13, 2011

I fixed this with some other salads for a meeting. Several asked for this recipe who usually don't like potato salad - I don't usually like potato salad, but this one was great. Oh, and I served the bacon on the side so that my vegetarian guests could enjoy it too. I also used already cooked bacon and save time, money and mess!

—Molly

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Apr 08, 2012

I substituted sour cream for 12 ounces of plain Greek yogurt and used red potatoes. I also added hard boiled eggs. I ate a significant portion while in was making it. Very yummy.

—Amy

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Nutrition

Calories
484 kcal
24%

Carbohydrates
27.1 g
9%

Cholesterol
83 mg
28%

Fat
32.5 g
50%

Fiber
3.4 g
14%

Protein
21.8 g
44%

Sodium
1101 mg
44%

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

Nutritional Information

Kristen's Bacon Ranch Potato Salad

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 484
Calories from Fat: 292

% Daily Value *
Total Fat 32.5g 50 %
Saturated Fat 16.8g 84 %
Cholesterol 83mg 28 %
Sodium 1101mg 44 %
Potassium 956mg 27 %
Total Carbohydrates 27.1g 9 %
Dietary Fiber 3.4g 14 %
Protein 21.8g 44 %
Sugars 2.7g
** Vitamin A 24 %
Vitamin C 35 %
Calcium 38 %
Iron 23 %
** Thiamin 31 %
** Niacin 65 %
** Vitamin B6 22 %
** Magnesium 21 %
** Folate 38 %

* 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.