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Ranch Potato Salad with chicken and bacon

Ranch Potato Salad

Simply irresistible Cheesy Ranch Potato Salad loaded with bacon and creole seasoning. A healthy and satisfying side to match any dish. With extremely rich and creamy ranch dressing covering the fork-tender potatoes. Refreshing and enticing comfort food you can eat any time of the day!
Course Salad
Cuisine American
Keyword potato salad, potatoes, ranch potato salad
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 -6
Calories 257kcal
Author Imma


  • 1 ½ - 2 pounds red potatoes
  • salt, to taste
  • 6 slices (70 g) bacon, diced
  • ½ cup (115 g) mayonnaise
  • ½ cup (120 g) sour cream
  • 2 teaspoons (10.52 g) mustard
  • 1 packet (1 oz) ranch dressing mix
  • ½ - 1 cup (117.5-235 g) cheddar cheese, shredded
  • 2 green onion, thinly sliced
  • 1 teaspoon creole seasoning (salt-free)
  • pepper, to taste


  • Add potatoes to a medium saucepan. Then pour enough water to cover the potatoes. Add salt to the pot.
  • Cover and cook until potato is tender but still firm to the touch, about 8 -10 minutes or more depending on the size of potatoes. Start checking after 7 minutes and adjust cooking times as needed.
  • Drain water and spread out potatoes, to cool.
  • While the potatoes are cooling add chopped bacon to a large skillet over medium heat, sauté bacon until brown and crisp this may take about 6 -7 minutes. Remove from pan and place on a paper towel to drain and cool.
  • In a medium bowl, mix together mayonnaise, sour cream, mustard, and ranch dressing. Stir until well combined.
  • As soon as potatoes cool, add to a large bowl together with shredded cheese, green onions, and creole seasoning.
  • Add mayonnaise mixture and carefully mix to coat potatoes. Adjust seasoning to taste with salt and pepper, as needed.
  • Transfer to a serving bowl. Top with bacon, extra cheese, and green onions if desired.
  • Serve immediately or refrigerate until ready to serve.


  • Use the right potatoes.
  • Salt. Salting the water for boiling doesn’t make the potatoes salty but will only bring out the best flavors in potatoes.
  • Boil. Start with potatoes submerged in cold water and let them boil. And not adding the potatoes to boiling water. This is to ensure cooking the potatoes evenly.
  • Steam or Roast. Steaming will prevent watery potatoes; while, roasting will make the potatoes crispy and will add a different texture.
  • Don’t overcook and undercook your potatoes. The potatoes are done cooking when you can easily pierce it through the center. Not too soft that they fall apart when poked with a fork.
  • Ice bath. Toss the cooked potatoes in an ice bath to stop them from cooking.
  • Let the potatoes cool completely before adding the other ingredients. Dressings tend to break down and be greasy when they came in contact with hot potatoes. Note: if using vinegar-based dressing, it is best to put them while the potatoes are still warm.
  • Apple Cider Vinegar. The secret to preventing the potatoes from drying out while letting them cool is to toss them in apple cider vinegar.
  • Chill. Although it’s tempting to eat the salad right away, chilling it for at least an hour gives the flavor to come together and be absorbed by the potatoes.
  • Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used.


Serving: 2serving | Calories: 257kcal | Carbohydrates: 24g | Protein: 9g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 353mg | Potassium: 675mg | Fiber: 2g | Sugar: 3g | Vitamin A: 325IU | Vitamin C: 12mg | Calcium: 192mg | Iron: 1mg