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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.

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Bacon Ranch Potato Salad

4.50 from 4 votes
By: Alyssa Rivers
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!
Prep Time: 15 minutes
Refrigerate time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 8 Servings


  • 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


  • 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.
  • 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.


Calories: 236kcalCarbohydrates: 18gProtein: 9gFat: 14gSaturated Fat: 8gCholesterol: 40mgSodium: 458mgPotassium: 554mgFiber: 3gSugar: 1gVitamin A: 448IUVitamin C: 14mgCalcium: 222mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad, Side Dish
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!


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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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Recipe Rating


  1. 3 stars
    it has potential, but we thought it to heavy and thick with just sour cream. Next time I will try bottled ranch dressing for a creamier consistency.

    1. 5 stars
      Use Cacique Crema Mexicana Agria in place of the sour cream. It’s Mexican Sour cream and it’s a much thinner consistency and even better flavor. We replaced sour cream with this stuff in my house years ago

  2. 5 stars
    So I wanted to make a different potato salad and this was the biggest hit ever! I think I’ll have to make this from now on! DELICIOUS!

  3. 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!