Bacon Ranch Potato Salad

A creamy and delicious potato salad with amazing ranch flavor and bacon! This is the perfect side to take to a potluck and is sure to be a huge hit!bacon ranch potato salad on a blue plate.


Is anyone else struggling to get through these last couple days of school? I have been counting down the minutes that my kids get out of school. I am pretty sure that I am just as excited as they are about school being out. My kids have been lucky to be dressed and to school on time. Every morning when my alarm goes off I am tempted to keep them home because it is the last week! But then I remember that I am now the responsible parent and so I drag myself out of bed. But I keep telling myself it is only two more days and I can do it!

I am ready for summer. And I am ready for all of the barbecues! It is my favorite part of summer. I LOVE finding new side dishes to take. And this Bacon Ranch Potato Salad will blow your mind!

bacon ranch potato salad on a blue plate.

I love the bacon ranch combo. Ranch is one of our favorites! And when you add bacon to anything it makes it amazing. But as soon as I had my first bite of this potato salad I was amazed. This is the best potato salad that I have had to date. It has simple and delicious ingredients and comes together in no time at all.

You guys are going to love it! I promise that it will become a favorite and be the perfect side for your next potluck!

bacon ranch potato salad on a blue plate.

Bacon Ranch Potato Salad

5 from 1 vote
Prep Time 15 minutes
Refrigerate time 2 hours
Total Time 2 hours 15 minutes
Author Alyssa Rivers
Servings 8 Servings

A creamy and delicious potato salad with amazing ranch flavor and bacon! This is the perfect side to take to a potluck and is sure to be a huge hit!

Course Salad, Side Dish
Cuisine American
Keyword bacon ranch potato salad, potato salad, potato salad recipe


  • 2 pounds potatoes cut into bite-sized pieces
  • 1 container sour cream 16 oz.
  • 1 package ranch dressing mix 1 oz.
  • 1 1/4 cups bacon cooked and crumbled
  • 1 1/2 cups Cheddar cheese shredded
  • 2 bunches green onions thinly sliced


  1. Bring a large pot of water to boil over high heat add the potatoes and reduce the heat to medium high and boil for 12-15 minutes or until fork tender. Drain and rinse under cold water.
  2. In a small bowl whisk together the sour cream and ranch packet until blended. In a large bowl, add potatoes, bacon, cheddar cheese and green onions. Stir in the sour cream ranch mixture until blended and coated well. Refrigerate for 2 hours before serving.
Nutrition Facts
Bacon Ranch Potato Salad
Amount Per Serving
Calories 236 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g40%
Cholesterol 40mg13%
Sodium 458mg19%
Potassium 554mg16%
Carbohydrates 18g6%
Fiber 3g12%
Sugar 1g1%
Protein 9g18%
Vitamin A 448IU9%
Vitamin C 14mg17%
Calcium 222mg22%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Read More Posts by Alyssa

facebook twitter pinterest instagram



Leave a reply
  1. It was pretty good, but I felt like something was missing. Maybe since sour cream was used instead of mayo? I added some more salt, but that didn’t really change anything. My husband loved it though!

  2. Should we peel the potatoes? It might just be a preference thing, but I would like to know what you did! I made this before and loved it, but I can’t remember if I peeled them or not!

  3. I’m hoping this will work with red potatoes. Planning to wash and quarter them with peels on. We shall see!

  4. I always use 1 cup Best Food’s Mayonaisse plus 1 cup (8 oz.) sour cream mixed with the packet of ranch dressing to use either as a dip or in recipes…makes a big difference!

  5. 5 stars
    This is a very good potato salad and it’s super easy too! To make this a bit lighter I used light sour cream, reduced-fat mayo and center cut bacon. Real bacon pieces would work well in this too to save some time. For the potatoes I used petite red potatoes. I prefer the waxy potatoes like red or yellow for potato salad since they hold up better. The russet potatoes tend to turn out a bit mushy so I highly recommend red or gold potatoes for this (or any potato salad for that matter). The Hubs loved it!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating