Creamy Bacon Cheddar Ranch Potato Salad
This mouthwatering Creamy Bacon Cheddar Ranch Potato Salad is the ultimate summer side dish that will be the star of your next picnic or barbecue. The combination of tender red potatoes, crispy bacon, and sharp cheddar cheese creates a satisfying blend of flavors, while the rich and creamy ranch dressing adds a zesty kick. Whether you stick to classic potatoes or swap them out for your favorite pasta, this dish is always a hit with family and friends. Perfectly chilled and ready to serve, it makes a great complement to grilled meats or is just delightful on its own!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
red potatoes
2 lbs (washed and chopped into 1 inch cubes)
hard boiled eggs
4 (chopped)
shredded cheddar cheese
2 cups
ranch dressing mix
1 (5/8 ounce) package
bacon pieces
1/2 cup ((I use Hornell real bacon pieces))
mayonnaise
1 cup
Dijon mustard
2 tablespoons
celery ribs
2 (diced)
salt
to taste
pepper
to taste
Instructions
1
Start by placing the washed and cubed red potatoes in a large pot. Fill the pot with water and bring to a boil over medium-high heat. Once boiling, reduce heat to medium and cook the potatoes until fork-tender, about 10-15 minutes.
2
Drain the potatoes and rinse them under cold water to stop the cooking process. Allow them to cool completely.
3
While the potatoes are cooling, prepare the dressing by whisking together the mayonnaise, ranch dressing mix, and Dijon mustard in a small bowl until smooth and well combined.
4
In a large mixing bowl, combine the cooled potatoes, hard-boiled eggs, shredded cheddar cheese, diced celery, and bacon pieces.
5
Pour the dressing over the potato mixture, gently stirring until everything is thoroughly coated. Season with salt and pepper to taste.
6
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, give it a gentle stir and adjust seasoning if needed.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
Creamy Bacon Cheddar Ranch Potato Salad.
Which potato variety is recommended?
Red potatoes.
How should the potatoes be prepared?
Washed and chopped into 1 inch cubes.
How much potato do I need for this recipe?
2 lbs of red potatoes.
How many eggs are used?
4 hard boiled eggs, chopped.
What type of cheese is used?
Shredded cheddar cheese.
How much cheese is included?
2 cups of shredded cheddar cheese.
What are the ingredients for the dressing?
Mayonnaise, ranch dressing mix, and Dijon mustard.
How much bacon is required?
1/2 cup of bacon pieces.
What kind of mustard is used?
2 tablespoons of Dijon mustard.
How long do the potatoes boil?
About 10 to 15 minutes.
How do I know the potatoes are done cooking?
They should be fork-tender.
Why should I rinse the potatoes in cold water?
To stop the cooking process and help them cool completely.
How much mayonnaise is used in the dressing?
1 cup of mayonnaise.
Is dry or liquid ranch used?
The recipe calls for one 5/8 ounce package of ranch dressing mix.
What vegetable adds a crunch to this salad?
Diced celery ribs.
How long must the salad refrigerate before serving?
Refrigerate for at least 1 hour to allow the flavors to meld.
Can I substitute the potatoes with something else?
Yes, the recipe notes you can swap them out for your favorite pasta.
How should I season the salad?
Season with salt and pepper to taste.
What is the first step of the recipe?
Place washed and cubed red potatoes in a large pot and bring to a boil.
When should the dressing be prepared?
While the potatoes are cooling.
Does the recipe use real bacon?
Yes, it suggests using real bacon pieces such as Hormel brand.
Is this a good side dish for a barbecue?
Yes, it is described as the ultimate summer side dish for picnics or barbecues.
Should the potatoes be peeled?
The recipe specifies washing and cubing them but does not require peeling.
How many celery ribs are needed?
2 celery ribs.
Should I stir the salad after chilling?
Yes, give it a gentle stir and adjust seasoning if needed before serving.
Is this salad served hot or cold?
It is served perfectly chilled.
What tools are needed for the dressing?
A small bowl and a whisk to ensure it is smooth and well combined.
How do I ensure the potatoes are completely cooled?
By rinsing them under cold water and letting them sit after draining.
What should I do before covering the bowl for the fridge?
Ensure the potatoes and ingredients are thoroughly coated with the dressing.