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Quick Loaded Bacon Ranch Potato Salad – Easy 15-Min Recipe

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This Quick Loaded Bacon Ranch Potato Salad is a lifesaver for last-minute gatherings, busy weeknights, or lazy Sunday cookouts. It comes together in under 15 minutes with simple ingredients and is always a crowd-pleaser.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes (about 6 medium)
  • 6 slices thick-cut bacon
  • 1 cup sharp cheddar cheese, shredded
  • 4 green onions, sliced
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 1/2 cup sour cream
  • 1 packet (1 ounce) ranch seasoning mix
  • 1 tablespoon fresh dill, chopped (optional)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Salt to taste
  • Extra bacon crumbles for garnish
  • Extra sliced green onions for garnish
  • Paprika for garnish (optional)

Instructions

  1. Cook the bacon: Place bacon slices in a cold skillet. Turn heat to medium and cook, flipping occasionally, until crispy (about 5-7 minutes). Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces.
  2. Microwave the potatoes: Wash and scrub potatoes (no need to peel). Cut into 1-inch cubes. Place in a microwave-safe bowl with 2 tablespoons of water. Cover with a microwave-safe plate or plastic wrap (leave one corner open). Microwave on high for 6 minutes. Check for doneness; if needed, microwave in 1-minute increments until tender but still holding shape. Drain excess water and let cool for 2-3 minutes.
  3. Make the ranch dressing: In a medium bowl, whisk together mayonnaise, buttermilk, sour cream, ranch seasoning mix, fresh dill (if using), garlic powder, and black pepper. Taste and add salt if needed. The dressing should be thick but pourable.
  4. Assemble the potato salad: In a large bowl, combine warm potatoes with about 3/4 of the crumbled bacon, 3/4 of the shredded cheese, and most of the sliced green onions. Pour the ranch dressing over the top and gently fold together with a spatula. Be careful not to overmix.
  5. Garnish and serve: Transfer to a serving dish. Top with remaining bacon, cheese, and green onions. Sprinkle with paprika if desired. Serve warm, at room temperature, or cold.

Notes

For best texture, don’t overcook the potatoes. Pat them dry after microwaving to avoid watery dressing. Use warm potatoes to absorb dressing better. Let the salad rest for 10 minutes before serving for melded flavors. Store leftovers in an airtight container in the refrigerator for up to 4 days. Not recommended for freezing.

Nutrition

Keywords: potato salad, bacon ranch, quick, easy, 15-minute, loaded, potluck, side dish

Find it online: https://recipebelle.com/quick-loaded-bacon-ranch-potato-salad-easy-15-min-recipe/