This ain't your grandma's potato salad! We're talkin' a creamy, dreamy, bacon-licious explosion of flavor that will have everyone asking for seconds. (Or thirds... don't judge.) I first made this recipe at a potluck party and everyone went absolutely nuts! I'm not lying. I seriously almost ran out of potato salad.
The combination of creamy mayonnaise, tangy ranch, and the salty crunch of bacon is just heavenly. This is an easy recipe even for a beginner and is perfect for BBQs, picnics, potlucks, or just a casual weeknight dinner. Trust me when I say this is a crowd pleaser.
Required Equipments
- Large bowl
- Whisk
- Potato masher (optional)
- Large pot
- Colander
- Mixing spoon
- Baking sheet
- Small bowl
Potato Salad with Bacon and Ranch
This creamy potato salad recipe combines the richness of mayonnaise and ranch with the salty crunch of bacon for an irresistible flavor combination. Perfect for any occasion!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
đź“– Instructions
- First, get those taters going! Wash and peel about 2 pounds of russet potatoes. Chop 'em into bite-sized chunks—about 1 inch cubes. I like to aim for consistency, but don't sweat it if they're not all perfect.
- Next, boil those bad boys until they're fork-tender. This usually takes about 15-20 minutes. Seriously, you can test them with a fork; if it goes in easily, they are ready.
- While the potatoes are boiling, you can prep the bacon. Cook about 6 slices of bacon until nice and crispy. Set aside to cool completely, and then crumble. (Trust me, the crumbled bacon is where it's at.)
- Drain the cooked potatoes in a colander. I usually give them a good shake to get rid of excess water. Water is the enemy of good potato salad, so keep that in mind!
- Now, for the fun part! In a large bowl, mash the potatoes slightly. You can use a potato masher, or just a fork if you're feeling lazy (I get it). I don't typically mash mine completely, leaving some texture to the spuds.
- Add in 1/2 cup of mayonnaise, 1/4 cup of milk, 1/4 cup of your favorite ranch dressing, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and a generous pinch of paprika. Give it a good stir.
- Gently fold in the crumbled bacon. Now, that's what I call a masterpiece. Ok, maybe not a masterpiece, but pretty darn good.
- Taste and adjust the seasoning as needed. Sometimes you need a little extra salt or pepper; there's no shame in playing around until you're happy. It's all about personalization!
- Refrigerate for at least 30 minutes to allow the flavors to meld. Patience, young Padawan. The best things in life take time (except maybe instant ramen).
đź“ť Notes
- For extra flavor, consider adding a dash of garlic powder or onion powder.
- Feel free to adjust the amount of ranch dressing to your liking.
- If you prefer a smoother texture, mash the potatoes more thoroughly.
- Make sure bacon is fully cooked and cooled before adding to the salad. We don't want soggy bacon here!
🍎 Nutrition
Calories: 350 kcal
Protein: 7 g
Fat: 25 g
Carbohydrates: 40 g
Fiber: 3 g
Calcium: 20 mg
