Loaded Potato Salad with Ranch Dressing
Make Loaded Potato Salad with Ranch Dressing: creamy Yukon Golds, crisp bacon and tangy herb ranch for an irresistible crowd-pleaser.
Ingredients
- 3 pounds unpeeled Yukon Gold potatoes, (scrubbed, quartered)
- 1 1/2 tablespoons salt
- ½ cup chopped green onions (1 bunch)
- 4 ounces freshly shredded sharp cheddar cheese (heaping cup)
- 1 pound thick-cut bacon
- 1 cup mayonnaise
- 1 cup sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh parsley, minced (or 2 teaspoons dried)
- 1 tablespoon fresh chives, minced (or 1 teaspoon dried)
- 1 tablespoon fresh dill, minced (or 1 teaspoon dried)
- 1 ½ teaspoons garlic powder
- 1 tsp EACH salt, onion powder
- 1/2 tsp EACH pepper, paprika
Instructions
Step 1: Cook the potatoes
Place the scrubbed, quartered Yukon Gold potatoes in a large pot and add cold water until it sits about 1 inch above the potatoes. Cover and bring to a boil, then immediately remove the lid and reduce to a gentle simmer; season the cooking water with 1½ tablespoons of salt. Simmer just until the potatoes are fork-tender—about 10–15 minutes—being careful not to overcook so the pieces hold their shape. While the potatoes simmer, you can proceed to crisp the bacon and prepare the dressing so everything finishes at the same time.
Step 2: Cool and chop the potatoes
Drain the hot potatoes and immediately plunge them into an ice bath to stop the cooking and firm the texture. Once fully cooled, slip off any loose skin and roughly chop the potatoes into ½–1-inch cubes so the pieces are chunky but bite-sized. Transfer the drained, dry cubed potatoes to a large serving bowl so they’re ready to receive the dressing without becoming watery.
Step 3: Crisp the bacon
Working in batches so the pan remains in a single layer, cook the thick-cut bacon until crisp and evenly browned. Transfer the cooked strips to a paper-towel-lined plate to drain and cool; once cool, crumble the bacon into rustic, irregular pieces so you get contrasting crunchy bites throughout the salad.
Step 4: Whisk the ranch dressing
In a medium bowl whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, minced parsley, chives, dill, garlic powder, onion powder, salt, pepper and a touch of paprika until smooth and bright. Taste and adjust seasoning; the dressing should be thick, creamy, herb-flecked and tangy enough to cling to the potato cubes. Set the dressing aside until assembly.
Step 5: Assemble the loaded potato salad
Add the cooled, cubed potatoes to the serving bowl, pour in the ranch dressing, then fold in the crumbled bacon, freshly shredded sharp cheddar and the chopped green onions. Gently stir until every potato cube is evenly coated in creamy ranch and you have visible pockets of bacon crunch and cheddar threads. Taste and finish with additional salt, pepper or a splash more sour cream/mayo if the salad feels dry—this is the moment the textures and flavors truly come together.
Step 6: Serve and store
Spoon the loaded potato salad into a warm or room-temperature serving bowl (or keep it chilled) and garnish with extra chopped chives and parsley if you like. Serve immediately or refrigerate for up to 24 hours for best texture; if the salad tightens in the fridge, gently stir in a little extra sour cream or mayonnaise (or a drizzle of olive oil) before serving to revive the creamy mouthfeel.
Notes
- Use Yukon Gold potatoes for the best texture; red potatoes are a good substitute.
- Cool potatoes quickly in an ice bath to prevent overcooking and falling apart.
- If the salad tightens in the fridge, stir in a little extra sour cream or mayonnaise before serving.
- Avoid freezing the finished salad; dressings separate and texture suffers.
- Crisp the bacon just before assembly for maximum crunch.