Name: Bacon Cheddar Ranch Potato Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 3 pounds of potatoes, peeled and cut into bite-sized pieces; 1 ½ cups mayonnaise; 1 packet ranch seasoning; 1 teaspoon salt; ½ teaspoon pepper; 6 strips bacon, cooked, drained and chopped; 1 cup shredded cheddar cheese

Jump to Recipe

This easy Bacon Cheddar Ranch Potato Salad recipe is the perfect way to elevate tender chunks of potato with a creamy punch of flavorful dressing and cheesy and crunchy add-ins. Serve it to rave reviews at your next BBQ or summer event!

There’s no wrong time to make potato salad, but picnics, potlucks, and BBQs are definitely when this side dish is most appreciated. This Bacon Cheddar Ranch Potato Salad is best when made ahead so it can chill in the fridge to let all the delicious flavors mingle so that every bite is outrageously delicious.

This potato salad recipe has all the ingredients that make it a crowd-pleaser – shredded cheddar cheese, crumbled salty bacon, a creamy dressing with a flavorful ranch twist, and tender potatoes. This recipe is also perfect for adding even more delicious ingredients if you want to experiment with layering on other flavors.

Why You’ll Love This Recipe

Minimal ingredients
No special cooking skills needed
It’s a make-ahead recipe that can be stashed in the fridge until you’re ready to serve.
It’s perfect for adding in even more tasty ingredients if you want to make it more substantial.

Ingredients Needed

Potatoes – use either Russet potatoes, peeled and cut into bite-sized pieces, or baby red potatoes, cut in half with skins left on.
Mayonnaise – to mix with the Ranch seasoning packet to make the creamy dressing
Ranch Seasoning – use your favorite brand of packaged dry seasoning, used to mix with the mayo to create the creamy dressing
Salt And Pepper – for seasoning the potato salad
Bacon – cooked and chopped, to mix into the potato salad
Cheddar Cheese – shredded, to mix into the potato salad

How To Make Bacon Cheddar Ranch Potato Salad

Note: This is a summary of the recipe steps. For complete instructions, see the recipe card down below.

STEP 1: Cook the potatoes by steaming them until tender. Once cooked, season them with salt and pepper and place them in the refrigerator to cool for at least 30 minutes.
STEP 2: Make the ranch dressing. In a small bowl, combine the mayonnaise and a packet of ranch dressing. Pour mixture over the cooled potatoes and stir to coat.
STEP 3: Add in the remaining ingredients. Gently stir in the shredded cheddar cheese and crumbled bacon.
STEP 4: Let it chill. Place potato salad in the refrigerator to chill for at least an hour before serving.

What Kind Of Potatoes Should I Use?

My two favorite potatoes to use for this salad range from peeled Russet potatoes cut into medium-sized chunks or small baby red potatoes cut in half, with the skins left on. I’ve also used Yukon gold potatoes, but I watch them carefully when cooking as they can become too soft quickly and don’t need much cooking time to become tender.

How Do I Cook The Potatoes?

While this recipe calls for steaming the cut potatoes, you can also boil them. The advantage of steaming them is that they won’t become overly saturated with water and need to be drained. However, if boiling is your preferred method, just drain them well and let them cool on the countertop before stashing them in the fridge to become chilled.

How Do I Know When The Potatoes Are Done Cooking?

You’ll know the potatoes are done when you can stick a fork in the middle of one and it is tender but still a bit firm. When you make potato salad you want to avoid fall-off-the-fork tender – leave that for meat! You want the potatoes to retain their shape and structure, otherwise, when you mix and stir them, they will fall apart and you’ll have mashed potato salad. So, keep an eye on the potatoes while they’re steaming or boiling, and check often for doneness.

Other Delicious Add-Ins

if you’re looking to add more flavor and/or crunch to the potato salad, here are a few ideas:

Sliced green onions
Sliced hard-boiled egg(s)
Sliced celery
Cooked green peas
Fresh dill

What To Serve With Bacon Cheddar Ranch Potato Salad

This potato salad recipe is perfect for just about any meal where you want a side of potatoes that you can make beforehand. My family loves it as a side item with burgers, like my easy Air Fryer Hamburgers or my flavor-packed Southwest Burgers.

I also serve it with my Copycat Popeyes Chicken Sandwich, Pulled BBQ Chicken, and Savory Slow Cooker Sloppy Joes.

Storage

Keep this potato salad in the fridge until ready to serve. If you have leftovers, keep them in the fridge and use them within 1 day.

More Easy Potluck Salads

Creamy Macaroni Salad
Best Broccoli Bacon Salad
Best Creamy Coleslaw
Country Potato Salad
Easy Grape Salad

Nettie is a wife and mother who is passionate about cooking and baking. With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her viral website Moore or Less Cooking

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Makes 8 servings

Bacon Cheddar Ranch Potato Salad

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

This potato salad recipe is loaded with all the ingredients that make it a crowd-pleaser - shredded cheddar cheese, crumbled salty bacon, a creamy dressing with a flavorful ranch twist, and tender potatoes.

Ingredients

3 pounds of potatoes, peeled and cut into bite-sized pieces
1 ½ cups mayonnaise
1 packet ranch seasoning
1 teaspoon salt
½ teaspoon pepper
6 strips bacon, cooked, drained and chopped
1 cup shredded cheddar cheese

Instructions

Gather all of the Ingredients.
Place cut potatoes in a steam basket and steam until tender.
Remove from basket to a bowl and season with salt and pepper.
Place potatoes in the refrigerator to cool for at least 30 minutes.
In a small bowl, combine mayonnaise and ranch dressing.
Pour mixture over cooled potatoes and stir to coat.
Add the cheddar cheese and bacon and stir to combine.
Place potato salad in the refrigerator to chill for at least an hour before serving.