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Bacon Ranch Potato Salad

A delicious and easy potato salad featuring baby potatoes, crispy bacon, and a creamy ranch dressing—perfect for summer gatherings and picnics.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Potato Salad
  • 2 lb baby potatoes cut in half
  • 1 cup cooked bacon chopped
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 oz ranch dressing mix 1 packet
  • 1/4 cup green onions sliced
  • 1/4 cup fresh parsley chopped
  • Salt and pepper

Equipment

  • Large Pot
  • Large Bowl
  • Colander

Method
 

  1. Step 1: Start by washing and cutting the baby potatoes in half. Place them in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 10-15 minutes. Drain and let cool.
  2. Step 2: In a large bowl, combine mayonnaise, sour cream, and ranch dressing mix. Mix until well combined.
  3. Step 3: Once the potatoes have cooled, add them to the bowl with the dressing mixture. Gently fold to coat the potatoes.
  4. Step 4: Add the chopped bacon, green onions, parsley, salt, and pepper. Stir gently to combine all ingredients.
  5. Step 5: Cover the potato salad and refrigerate for at least 1 hour before serving.

Notes

For a healthier option, replace mayonnaise with Greek yogurt. Can be stored in an airtight container in the refrigerator for up to 3 days.