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Creamy Loaded Baked Potato Salad Recipe with Bacon Ranch Dressing

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A creamy, smoky, and tangy loaded baked potato salad featuring crispy bacon and homemade ranch dressing, perfect for summer BBQs and gatherings.

Ingredients

Scale
  • 2 pounds baby red potatoes, washed and halved
  • 4 slices thick-cut bacon, cooked and crumbled
  • 3 green onions, thinly sliced
  • 1 cup sharp cheddar cheese, shredded
  • 2 ribs celery, finely chopped
  • ½ cup mayonnaise (full-fat)
  • ½ cup sour cream (or Greek yogurt for lighter option)
  • ¼ cup buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill
  • ½ teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Place the halved baby red potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil over medium-high heat. Reduce to a simmer and cook for 12–15 minutes until fork-tender but not falling apart. Alternatively, toss potatoes with olive oil, salt, and pepper and roast at 400°F for 25–30 minutes, turning halfway.
  2. While potatoes cook, heat a skillet over medium heat and cook bacon slices until crisp, about 6–8 minutes. Transfer to paper towels to drain, then crumble once cool.
  3. In a medium bowl, whisk together mayonnaise, sour cream, buttermilk, garlic powder, onion powder, dried dill, smoked paprika, salt, and pepper. Adjust seasoning and consistency as needed.
  4. Drain the cooked potatoes well and let cool slightly so they are warm but not hot.
  5. Transfer potatoes to a large mixing bowl. Add crumbled bacon, sliced green onions, chopped celery, and shredded cheddar cheese. Pour the dressing over the top.
  6. Gently fold all ingredients together with a spatula or large spoon until potatoes are evenly coated without breaking them up.
  7. Cover and refrigerate for at least 1 hour to let flavors meld. Stir before serving and adjust seasoning if needed.

Notes

Do not overcook potatoes to avoid mushiness. Mix dressing into warm potatoes for best flavor absorption but avoid mixing when potatoes are too hot to prevent melting cheese. Cook bacon until crispy for best texture and flavor. Refrigerate at least 1 hour before serving for flavors to meld. Leftovers keep well for up to 3 days; stir in a splash of buttermilk before serving again if needed.

Nutrition

Keywords: potato salad, baked potato salad, bacon ranch dressing, creamy potato salad, summer BBQ side, loaded potato salad

Find it online: https://cooksyla.com/creamy-loaded-baked-potato-salad-recipe-with-bacon-ranch-dressing-easy/