5 from 4 votes
Ranch Potato Salad
Loaded Potato Salad
Prep Time
20 mins
Cook Time
40 mins
Chill Time
3 hrs
Total Time
1 hr
 

The very best Loaded Potato Salad with crispy, pan-seared bacon and freshly grated cheddar cheese.

Course: Side Dish
Cuisine: American
Servings: 12
Calories: 434 kcal
Author: Kelly Anthony
Ingredients
  • 4 pounds baby red potatoes rinsed and dried
  • 1/4 cup canola oil
  • 2 1/4 teaspoons Kosher salt, separated
  • 1 1/4 teaspoon black pepper, separated
  • 1 3/4 teaspoon dried dill, separated
  • 8 slices thick-cut bacon diced into 1/4" pieces
  • 1 cup + 2 tablespoons good, quality mayonnaise
  • 3/4 cup + 2 tablespoons sour cream
  • 2 teaspoons white wine or distilled vinegar
  • 1 teaspoon garlic powder
  • 2 tablespoons freshly minced parsley
  • 1 teaspoon dried chives
  • 1/4 teaspoon onion powder
  • 1 1/2 cup freshly grated Cheddar cheese
Instructions
  1. Preheat the oven to 350° and have ready 2 rimmed sheet pans lined with aluminum foil.

  2. Quarter the medium to large sized red potatoes, and half the smaller ones. Add them to a large mixing bowl, drizzle with canola oil, and sprinkle with 2 teaspoons Kosher salt, 1 teaspoon pepper, and 3/4 teaspoon dill. Toss until evenly combined and divide amongst the two sheet pans. 

  3. Bake the potatoes for 40-50 minutes, until fork-tender. While the potatoes are baking, cook the bacon.

  4. Add the bacon to a large saute pan over medium-high heat. Sauté, stirring often until browned and crispy, about 10 minutes. Transfer to a plate lined with paper towels to absorb the excess grease. Allow to cool. You should have about a 1/2 cup of bacon pieces.

  5. To make the ranch dressing, combine mayonnaise, sour cream, vinegar, garlic powder, parsley, chives, 1 teaspoon dill, 1/4 teaspoon Kosher salt, 1/4 teaspoon black pepper, and onion powder in a bowl and whisk together. Set aside until ready to use.

  6. Once the potatoes have cooled, add them to a large mixing bowl, along with the dressing, bacon, and Cheddar, and stir until well-combined. Refrigerate the potato salad at least 3 hours, or up to overnight. Serve and enjoy!

Nutrition Facts
Loaded Potato Salad
Amount Per Serving
Calories 434 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 8g50%
Cholesterol 34mg11%
Sodium 777mg34%
Potassium 787mg22%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 2g2%
Protein 6g12%
Vitamin A 485IU10%
Vitamin C 16.8mg20%
Calcium 45mg5%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.