This Loaded Ranch Potato Salad is the ultimate summer side dish for all of your summer potlucks, cookouts, and outdoor gatherings! Creamy, cold, and packed with the delicious flavors of a classic loaded baked potato, this easy salad is always a crowd-pleaser. Tender red potatoes are coated in a rich, tangy ranch dressing and mixed with crispy bacon, sharp cheddar cheese, and crunchy green onions for the perfect balance of savory, creamy, and cheesy goodness.
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Not only is this potato salad incredibly flavorful, but it's also easy to make and great for preparing ahead of time! There's no need to fuss with baked potatoes when you can enjoy all those classic loaded potato flavors in one simple, satisfying salad. Whether you're serving it with burgers, grilled chicken, or ribs, this potato salad is sure to become a summertime favorite you'll make again and again!
Serve this delicious potato salad alongside this recipe for the Best Homemade Smash Burgeres or these simple Air Fryer BBQ Ribs. Looking for more delicious potato recipes? Try this tasty Cauliflower Potato Salad or this Easy Sweet Potato Casserole.
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Why You'll Love This Recipe
- Perfect for summer potlucks: This potato salad is always a crowd favorite and sure to disappear fast at any summer gathering! It's refreshing, cold, and perfect for the warm weather. If you're looking for a sweet side to round out the menu, Easy Orange Creamsicle Salad is another refreshing favorite that's always a hit at potlucks and BBQs.
- Make-ahead friendly: You can easily prepare this salad in advance and serve it when you're ready! It's just one less thing to worry about on a busy day. If you love make-ahead side dishes, this Seven Layer Salad is another great option for potlucks, holidays and family gatherings.
- Classic loaded baked potato flavors: Every bite is full of the delicious combination of bacon, cheddar, and ranch in a creamy, irresistible salad form!
- Simple and satisfying side dish: It's easy to make with everyday ingredients, but's packed with bold, comforting flavors that pair well with almost any meal.
Ingredients
Gather the ingredients below to make this potato salad with ranch seasoning!
- Red potatoes - There's no need to peel the potatoes for this recipe! The skins add a bit of texture and bright color to the salad while saving you some prep time. Of course, if you prefer them peeled, grab your favorite potato peeler.
- Mayonnaise - A good quality mayonnaise creates a rich, creamy dressing, so use your favorite brand.
- Sour cream - Adds a tangy flavor to the dressing. Use full-fat, light sour cream, or plain Greek yogurt as a substitute.
- Ranch seasoning mix - A store bought mix such as Hidden Valley Ranch mix makes this recipe quick and convenient, but you can use your favorite homemade blend if preferred.
- Sharp cheddar cheese - You can shred it yourself or buy it pre-shredded for time-saving and convenience! Both kinds will taste great in this recipe.
- Bacon - Crispy bacon adds the perfect smoky and savory flavor to the salad. Cook, drain, pat dry, and crumble your bacon before adding, and feel free to add more or less bacon depending on how much of a bacon lover you are!
- Green onions - Green onions are more reminiscent of a classic loaded baked potato and have the perfect mild onion flavor that pairs well with the other flavor. If needed, you can substitute a small amount of finely diced red onion instead.
- Garlic powder - Used as an additional seasoning, but can be left out if you think the ranch seasoning is flavorful enough on its own.
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Make it spicy: If you like a little heat, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the dressing.
- Try different potatoes: You can use a mix of different colored baby potatoes or just stick to the red variety. Yukon gold potatoes are another great option that you can easily chop up and boil without worrying about peeling.
- Switch up the seasoning: For a fun twist, add some taco seasoning alongside the ranch seasoning to create a Tex-Mex inspired potato salad.
- Add extra veggies: Stir in some diced celery, chopped bell peppers, or extra green onions for added crunch and more fresh flavor.
- Not a fan of mayonnaise? You can reduce or omit the mayonnaise and replace it with additional sour cream or plain Greek yogurt. The salad will still be creamy and have a slightly tangier flavor.
How to Make Loaded Ranch Potato Salad
Once you've gathered all your ingredients, cover the potatoes with cold water, bring to a boil and cook for 10-12 minutes, or until fork tender. Drain and cool for 15-20 minutes and follow the steps below for this easy ranch potato salad.
- Step 1: In a large mixing bowl, whisk together the mayonnaise, sour cream, ranch seasoning mix, garlic powder, black pepper and salt until smooth.
- Step 2: Fold the potatoes, cheddar cheese, bacon and green onions into the dressing. Refrigerate for at least 1 hour before serving. Garnish with additional bacon, cheddar cheese and green onions, if desired.
Helpful Tips
- Salt the water generously: Once the water comes to a boil, add a generous amount of salt. This helps season the potatoes to ensure a much more flavorful salad.
- Check the potatoes frequently: Check your potatoes every few minutes for tenderness and cook them just until a knife easily pierces through the skin. Overcooked potatoes can become too soft and fall apart when mixed with the dressing.
- Cool the potatoes before mixing: Let the potatoes cool for about 15-20 minutes after draining. Mixing them while they're still hot can cause the dressing to become runny and the cheese to melt instead of staying shredded.
- Cut potatoes into even-sized pieces: Keeping the potato pieces close to the same size helps them cook evenly and gives the salad a consistent texture. To help with this, you could use a potato cuber!
- Drain and pat dry the bacon: The crispier, the better! Be sure to drain the bacon well on a paper towel before crumbling it and adding it to the salad.
- Chill before serving: Refrigerating the salad for at least an hour allows the ranch seasoning to fully hydrate and gives the flavors time to blend together.
- Taste before serving: After the salad has chilled, give it a quick stir and taste before serving. Add a little extra salt or black pepper if needed, since the flavors mellow as they chill.
- Garnish just before serving: Add your final garnishes right before you serve for the freshest flavor and prettiest presentation.
Recipe FAQs
Absolutely! Red potato skins are thin and tender, so there's no need to peel them. Leaving the skins on adds color, texture and saves prep time.
Yes! Yukon Gold potatoes are a great substitute because they have a creamy texture and hold their shape well after cooking. Russet potatoes can also be used, but they tend to be softer and may break apart more easily.
Freshly cooked bacon gives the best flavor and texture, but real bacon bits can be used in a pinch. Avoid imitation bacon bits, as they won't provide the same smoky flavor or crisp texture.
Yes! After the salad is put together, it's best to let it chill in the refrigerator for at least one hour before serving, but it can be made up to one day in advance. This allows all the flavors to meld together, leaving you with the tastiest results!
This potato salad pairs perfectly with all of your favorite summer recipes! Whether that's air fryer barbecue ribs, BBQ chicken, homemade smash burgers, or some old-fashioned sloppy joes, it's a versatile side dish that's great alongside any meal!
Although it's best served chilled, you can also enjoy it slightly warm or at room temperature shortly after it's prepared. Keep in mind that it's most refreshing when cold, and the salad shouldn't sit out at room temperature outdoors for more than two hours before needing to be refrigerated. If you're serving it outdoors on a warm day, a chilled serving bowl helps keep it cool longer.
Storage & Freezing Instructions
Storage Instructions
Store leftovers in an airtight container in the refrigerator for 3-4 days. Give the salad a good stir before serving again.
Freezing Instructions
It's best not to freeze this recipe, as the texture of the dressing will separate and become watery once thawed.
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Loaded Ranch Potato Salad
Ingredients
- 3 pounds red potatoes (cut into bite-sized pieces)
- 1 cup mayonnaise
- ¾ cup sour cream
- 1 1-ounce packet ranch seasoning mix
- 1 ½ cups shredded sharp cheddar cheese
- 10 slices bacon (cooked and crumbled)
- 4 green onions (sliced)
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon salt (or to taste)
- Extra bacon (optional)
- Extra cheddar cheese (optional)
- Chopped chives (optional)
- Cracked black pepper (optional)
Instructions
- Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork tender, about 10-12 minutes. Be careful not to overcook them. Drain and let cool for 15-20 minutes.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, ranch seasoning, garlic powder, pepper and salt until smooth.
- Add the cooled potatoes, cheddar cheese, bacon and green onions to the bowl. Gently stir until everything is evenly coated.
- Cover and refrigerate for at least 1 hour before serving so the flavors can blend together.
- Before serving, top with additional bacon, cheddar cheese and green onions if desired.
Notes
- Salt the water generously: Once the water comes to a boil, add a generous amount of salt. This helps season the potatoes to ensure a much more flavorful salad.
- Check the potatoes frequently: Check your potatoes every few minutes for tenderness and cook them just until a knife easily pierces through the skin. Overcooked potatoes can become too soft and fall apart when mixed with the dressing.
- Cool the potatoes before mixing: Let the potatoes cool for about 15-20 minutes after draining. Mixing them while they're still hot can cause the dressing to become runny and the cheese to melt instead of staying shredded.
- Cut potatoes into even-sized pieces: Keeping the potato pieces close to the same size helps them cook evenly and gives the salad a consistent texture.
- Drain and pat dry the bacon: The crispier, the better! Be sure to drain the bacon well on a paper towel before crumbling it and adding it to the salad.
- Chill before serving: Refrigerating the salad for at least an hour allows the ranch seasoning to fully hydrate and gives the flavors time to blend together.
- Taste before serving: After the salad has chilled, give it a quick stir and taste before serving. Add a little extra salt or black pepper if needed, since the flavors mellow as they chill.
- Garnish just before serving: Add your final garnishes right before you serve for the freshest flavor and prettiest presentation.
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