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Loaded Potato Salad with Bacon Ranch Dressing

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A crowd-pleasing loaded potato salad featuring tender Yukon Gold potatoes, crispy bacon, and a creamy homemade bacon ranch dressing. Perfect for picnics, BBQs, and casual gatherings.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 3 large eggs, hard-boiled and chopped
  • 1 cup celery, finely diced
  • ½ cup red onion, finely chopped
  • 1 cup shredded sharp cheddar cheese
  • 4 slices thick-cut smoked bacon, cooked crisp and crumbled
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ¼ cup buttermilk
  • 1 tablespoon dried parsley
  • 1 teaspoon dried dill weed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste

Instructions

  1. Place peeled and chopped Yukon Gold potatoes in a large pot, cover with cold water by an inch, and add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 12–15 minutes until potatoes are fork-tender but not falling apart. Drain and let cool slightly.
  2. While potatoes cook, place eggs in another pot and cover with cold water. Bring to a boil, then remove from heat and cover for 10 minutes. Transfer eggs to cold water to cool, peel, and chop roughly.
  3. In a skillet over medium heat, cook the bacon until crisp, about 6–8 minutes. Transfer to paper towels to drain and crumble once cool.
  4. In a medium bowl, whisk together mayonnaise, sour cream, buttermilk, dried parsley, dill weed, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth and creamy. Adjust seasoning to taste. If too thick, add a splash more buttermilk.
  5. In a large bowl, gently fold together the warm potatoes, chopped eggs, celery, red onion, shredded cheddar, and crumbled bacon.
  6. Pour dressing over the salad and gently toss until everything is evenly coated. Taste and adjust salt and pepper as needed.
  7. Cover and refrigerate for at least 1 hour to let flavors meld. Serve cold or at room temperature.

Notes

Do not overcook potatoes to avoid mushiness. Cool potatoes slightly before mixing with dressing to prevent breaking down the dressing. Cook bacon until crisp for best texture. Make dressing ahead for deeper flavor. Gently fold salad to maintain potato texture. Best served chilled or at room temperature. Store leftovers in airtight container for up to 3 days.

Nutrition

Keywords: potato salad, loaded potato salad, bacon ranch dressing, picnic side, BBQ side dish, creamy potato salad, bacon potato salad

Find it online: https://perkypan.com/loaded-potato-salad-with-bacon-ranch-dressing-easy-recipe-for-perfect-picnic-side/