Saladscarlsbadcravings5.0
Loaded Potato Salad with Ranch Dressing
This Loaded Potato Salad is made with your favorite baked potato flavors and toppings in convenient potato salad form! It's loaded with tender potatoes, crispy bacon, sharp cheddar and fresh chives enveloped in a creamy, sour-cream laced ranch dressing. It’s portable, easy to make, make ahead friendly, easy to double/triple for a large crowd, tastes fabulous warm, or cold and compliments any meal.
👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min🔥 Cook: 15 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
- skillet
- whisk
📝 Preparation Steps
1
Cook potatoes: Add quartered potatoes to a large pot and fill with water until it reaches about 1-inch above potatoes. Cover the pot and bring to a boil, then immediately remove the lid and reduce the heat to a simmer. Season the pot with 1 ½ tablespoons salt and continue to gently simmer until potatoes are fork tender, about ⏱️ 10-15 minutes, DO NOT OVERCOOK. (While the potatoes are cooking, cook the bacon and make the dressing.)
tablespoons salt1 1/2
2
Cool and chop potatoes: Drain potatoes and immediately transfer to an ice bath to cool. Once cool, remove skin and chop into ½-1-inch pieces. Transfer dry, cubed potatoes to a large serving bowl.
3
Cook bacon: Working in batches, cook the bacon in a single layer in a large skillet over medium heat until crisp. Remove to a paper toweled lined plate to drain; cool, then crumble.
4
Make Dressing: Whisk together all of Dressing ingredients in a medium bowl; set aside.
5
Assemble: Add dressing, bacon, cheese and green onions to the COOLED potatoes. Stir until evenly coated.
6
Serve: Season with salt and pepper to taste. Serve immediately or refrigerate until ready to serve, best within the first ⏱️ 24 hours. If the salad seems a little dry, stir in additional sour cream/mayo or a drizzle of olive oil. This potato salad can be served chilled, room temperature or warm.
sour cream1 cup
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