Are you counting down the days until Memorial Day weekend? I am! Even though I’m a stay-at-home mom and I don’t “go to work” everyday, I still look forward to long weekends as much as I did when I worked outside of our house. It’s nice to have my husband home for an extra day and there is always something fun to look forward to when it’s a holiday weekend. I hope you have plans to spend time outside this weekend and usher in summer with some delicious food. If you’re planning a BBQ or a picnic, this bacon ranch potato salad would be a great addition.
In place of the typical mayo/mustard potato salad dressing, this gets dressed with a quick homemade ranch. And what goes great with ranch dressing? Bacon, of course! This potato salad is loaded with bacon, not just a bite here or there, but, bacon in every bite! Even with ranch dressing and bacon in it, this potato salad has a surprisingly light texture. It has very little mayo, so it’s not as heavy as a typical potato salad. Since I wanted the flavors of the bacon and ranch to be prominent, the only other thing I mixed in was green onions. They added a nice fresh bite and complimented the flavors in the ranch perfectly. Feel free to add in any other potato salad mix-ins that you like (cheddar cheese, fresh herbs, or pickles would all be good). Enjoy!
Bacon Ranch Potato Salad
- 3 pounds red potatoes cut in half
- 1 oz packet dry ranch dressing mix
- 1 cup sour cream I used light
- 1/4 cup mayonnaise
- 1/4 cup milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon dried dill optional
- 4 scallions thinly sliced
- 8-10 slices bacon cooked until crisp, and chopped
- salt and pepper to taste
Place the potatoes in a large pot of water. Bring to a boil and boil for about 15 minutes, until just tender when pierced with a knife. Keep a close eye on the potatoes, as you don't want to overcook them. Drain the potatoes and place in the refrigerator for several hours to cool. While the potatoes are cooling, prepare the dressing.
In a large bowl, whisk the ranch dressing mix, sour cream, mayo, milk, vinegar, sugar, and dill until combined. Place in the refrigerator until the potatoes are cool.
Once the potatoes are cool, chop them and place them in a large bowl. Pour over a little more than half of the dressing and all of the scallions and bacon. Stir the potatoes until coated in the dressing. Add additional dressing until you reach your desired consistency (you might have a little dressing left over). Taste and season with salt and pepper. Serve immediately or refrigerate until ready to serve.
Recipe NotesThis potato salad is best served the day it's made. It will keep for several days in the fridge, but the bacon will lose its crispness.