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Flavorful Smoky Jalapeño Bacon Ranch Potato Salad

smoky jalapeño bacon ranch potato salad - featured image
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A smoky, tangy, and slightly spicy potato salad perfect for BBQs, featuring crispy bacon, fresh jalapeños, and a creamy homemade ranch dressing.

Ingredients

Scale
  • 3 pounds Yukon Gold or red potatoes, washed and chopped into bite-sized pieces
  • 8 slices thick-cut bacon, cooked crisp and crumbled
  • 1–2 fresh jalapeños, seeded and finely diced
  • 1 cup mayonnaise
  • ½ cup sour cream
  • 1 packet Hidden Valley ranch seasoning mix
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste
  • Optional: fresh lime juice or smoked paprika for extra zing

Instructions

  1. Place the chopped potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Reduce heat and simmer for 12-15 minutes, or until the potatoes are tender but still firm when pierced with a fork. Drain in a colander and let cool slightly.
  2. While potatoes cook, fry bacon slices in a cast iron skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain excess fat, then crumble once cool. Alternatively, bake bacon on a parchment-lined sheet at 400°F (200°C) for 15-20 minutes.
  3. In a mixing bowl, combine mayonnaise, sour cream, and ranch seasoning packet. Whisk until smooth. Stir in Dijon mustard, apple cider vinegar, and a pinch of salt and pepper. Let the dressing sit for 10 minutes to meld flavors.
  4. Finely dice the seeded jalapeños and chop fresh chives. Set aside.
  5. Add the warm potatoes to the bowl with the dressing and gently fold together so the potatoes soak up the sauce without breaking apart. Mix in crumbled bacon, jalapeños, and chives. Season with additional salt and pepper to taste.
  6. Cover and refrigerate the potato salad for at least 1 hour before serving. If in a rush, serve at room temperature.

Notes

Do not overcook potatoes to avoid mushy texture. Mix potatoes with dressing while still warm for better flavor absorption. Remove jalapeño seeds for milder heat. Bacon can be baked instead of fried for easier cleanup. Let salad chill for at least 1 hour to meld flavors. For vegetarian version, omit bacon and add smoked paprika or liquid smoke.

Nutrition

Keywords: potato salad, BBQ side dish, smoky potato salad, jalapeño potato salad, bacon ranch potato salad, summer cookout, easy potato salad

Find it online: https://cooksyla.com/flavorful-smoky-jalape-n-o-bacon-ranch-potato-salad-recipe-for-easy-bbqs/