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Loaded Potato Salad with Homemade Ranch Dressing

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A creamy, crunchy take on classic potato salad featuring bacon, sharp cheddar, and a tangy homemade ranch dressing.

Ingredients

Scale
  • 3 pounds Yukon Gold or red potatoes, scrubbed and cut into 1-inch pieces
  • 8 slices bacon, cooked until crisp and chopped
  • 1 1/2 cups shredded sharp cheddar cheese
  • 4 green onions, thinly sliced (white and green parts separated)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup buttermilk (or more for desired dressing consistency)
  • 1 tablespoon fresh lemon juice or apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill (or 1 tablespoon fresh, minced)
  • 2 tablespoons fresh chives or parsley, minced
  • Salt and freshly ground black pepper, to taste
  • Optional: 1/2 cup diced dill pickles or sweet pickles for extra tang
  • Optional garnish: extra chopped bacon and sliced green onion

Instructions

  1. Place the cut potatoes in a large pot and cover with cold salted water. Bring to a boil, then simmer for 10–12 minutes until just tender when pierced with a fork. Drain and let cool slightly.
  2. While potatoes cook, fry the bacon in a skillet over medium heat until crisp. Transfer to paper towels to drain, then chop. Reserve 1 tablespoon of bacon fat if you want to toss it with the warm potatoes for extra flavor.
  3. Make the ranch: in a bowl, whisk together mayonnaise, sour cream, buttermilk, lemon juice, garlic powder, onion powder, dried dill, chives (or parsley), salt, and pepper. Taste and adjust seasoning. If the dressing is too thick, add more buttermilk a tablespoon at a time.
  4. Place the drained, slightly-warm potatoes in a large mixing bowl. If using, add the reserved bacon fat and gently toss to coat.
  5. Add chopped bacon (reserve a little for garnish), shredded cheddar, and the white parts of the green onions. Pour the ranch dressing over the warm potatoes and fold gently until evenly coated.
  6. Cover and chill the salad for at least 30 minutes to let flavors meld, though 1–2 hours is better. Stir in the green parts of the scallions just before serving for freshness. Garnish with extra bacon and chives.

Notes

Use Yukon Gold or red potatoes for best texture. Buttermilk can be replaced with thinned plain yogurt for a lighter dressing. Store leftovers in an airtight container for up to 4 days.

Nutrition

Find it online: https://www.topchoicerecipes.com/loaded-potato-salad-homemade-ranch-dressing/