Description
This Bacon Ranch Potato Salad boasts irresistible flavors with crunchy bacon and creamy dressing, making it a perfect choice for quick dinners or gatherings.
Ingredients
Scale
- 3 pounds baby/petite Yukon Gold potatoes
- 1 tablespoon white vinegar
- 1 (12 ounce) package bacon (cut into small pieces)
- 1/2 cup chopped scallions
- 1 cup shredded cheddar
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 (1 ounce) packet ranch dressing mix
- 2 tablespoons bacon fat (from frying the bacon)
- Pepper (to taste)
Instructions
- Cut the potatoes into halves and add them to a pot.
- Cover the potatoes with water and boil over high heat until tender (about 15 minutes from boiling).
- Rinse the cooked potatoes under cold water and let drain in a colander for a couple of minutes.
- Return the drained potatoes to the pot, sprinkle with white vinegar, and lightly toss.
- Let the potatoes cool for about 15 minutes.
- Cook the bacon in a skillet over medium/medium-high heat until crispy, then transfer to a paper towel-lined plate.
- Reserve 2 tablespoons of the bacon fat for the dressing.
- In a medium bowl, combine the remaining dressing ingredients and adjust to taste.
- Once the potatoes have cooled, transfer them to a large bowl and toss with the dressing, scallions, cheddar, and bacon.
- Taste and adjust seasoning before serving.
- Serve immediately or chill in the fridge (covered) for an hour prior to serving.
Notes
Feel free to adjust the number of scallions and bacon according to taste.
To add a kick, consider incorporating some diced jalapeños into the mix.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg