Bacon Ranch Potato Salad
This creamy, tangy, and savory potato salad combines the comforting classic with the beloved flavors of ranch dressing and crispy bacon. It's the perfect side dish for barbecues, potlucks, or simply a delicious family meal.
Yield: 8-10 servings
Prep Time: 20 minutes
Cook Time: 15-20 minutes
Chill Time: at least 2 hours
Special Equipment: large pot for boiling, large bowl
Ingredients
3 lbs baby red potatoes, scrubbed clean
8 slices bacon (thick-cut preferred)
1 cup mayonnaise
¼ cup buttermilk
2 Tbsp fresh dill, finely chopped, or 2 tsp dried dill weed
1 Tbsp dried chives
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper, freshly ground
½ tsp salt, plus more for potato cooking water
¼ cup finely chopped red onion
2 Tbsp chopped fresh parsley
Directions
Cook the Potatoes: Place the baby red potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt to the water (this helps season the potatoes from the inside out). Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes depending on their size.
Cook the Bacon: While the potatoes are cooking, place the bacon slices in a large skillet (cast iron works great) over medium heat. Cook until crispy, turning occasionally. Once done, remove the bacon to a plate lined with paper towels to drain. Once cooled, crumble the bacon into small pieces. Reserve about 1 tablespoon of the bacon fat from the pan.
Prepare the Dressing: In a large mixing bowl (the one you'll use for the salad), whisk together the mayonnaise, buttermilk, fresh or dried dill weed, dried chives, garlic powder, onion powder, ½ tsp salt, and ½ tsp black pepper. Whisk until smooth and well combined. If using, whisk in the reserved 1 tablespoon of bacon fat.
Cool and Cut Potatoes: Once the potatoes are cooked, drain them well. Let them cool for about 10-15 minutes until they are warm but not piping hot. You can also rinse them briefly under cold water to speed up cooling, then drain thoroughly. Once cooled, cut the potatoes into bite-sized pieces (quarters or halves, depending on their original size).
Combine and Mix: Add the cut potatoes to the bowl with the prepared dressing. Add the finely chopped red onion (if using). Gently fold the potatoes into the dressing until they are evenly coated. Be gentle to avoid mashing the potatoes too much.
Add Bacon and Chill: Stir in about two-thirds of the crumbled bacon into the potato salad. Reserve the remaining one-third for garnish. If using, stir in the fresh parsley. Cover the bowl and refrigerate the potato salad for at least 2 hours, or preferably longer, to allow the flavors to meld and chill thoroughly.
Serve: Before serving, give the potato salad a gentle stir. Garnish with the reserved crumbled bacon and an extra sprinkle of fresh dill or parsley if desired.
