I’m sharing my Bacon Ranch Loaded Potato Salad, a Cowboy Potato Salad riff with a sneaky ingredient and extra-crispy bacon that delivers an unexpected twist.

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I’ve been making my Loaded Bacon Ranch Potato Salad for years, and Bacon Ranch Loaded Potato Salad is a flavorful side dish that’s perfect for potlucks or your next game day party! #BreadBoozeBacon #bacon #potatosalad #gameday.

Picture salty bacon and packed shredded sharp cheddar cheese, a combo that gets devoured every time. I bring it to almost every backyard meet up and it disappears faster than I expect, no lie.

People keep asking what makes it so addictive, and honestly sometimes I don’t even know, I just know it works. If you need a standout side for Cookout Food Ideas Side Dishes, this is it.

Ingredients

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Potatoes: baby reds or Yukon Gold, starchy and filling, good fiber and potassium.
Bacon: crisp, salty, adds smoky savory protein and lots of fat, not a health food.
Mayo: creamy base, mostly fat, makes salad rich and smooth, use light if you want.
Sour cream and buttermilk: tangy, adds moisture and slight acidity to cut richness.
Ranch mix: herby, garlicky, salty seasoning that gives that classic ranch tang.
Cheddar: sharp, melty flavor, adds protein and calcium, packs bold cheesy bite.
Green onions: fresh, slightly peppery and sweet, gives crunch and oniony brightness.

Ingredient Quantities

3 pounds baby potatoes (red or Yukon Gold), halved if big

8 to 10 slices bacon, cooked crisp and chopped

1 cup mayo

1/2 cup sour cream

1/4 cup buttermilk or regular milk, if you like it thinner

1 packet (1 ounce) ranch dressing mix OR homemade ranch blend (see ingredients below)

1 cup shredded sharp cheddar cheese, packed

4 green onions, thinly sliced (save a few for garnish)

2 stalks celery, finely chopped (for crunch, optional)

1 tablespoon yellow mustard or Dijon

1 tablespoon apple cider vinegar or fresh lemon juice

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper, plus more to taste

For homemade ranch blend: 1 tablespoon dried parsley, 1 teaspoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper

How to Make this

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1. Put the potatoes in a large pot, cover with cold water and a pinch of salt, bring to a boil and simmer until fork tender, about 12 to 15 minutes; drain, let cool a bit and if you want reserve 1/4 cup of the cooking water.

2. While the potatoes cook fry the bacon until very crisp, drain on paper towels and chop; save a tablespoon of the bacon fat if you want extra smoky flavor in the dressing.

3. Make the dressing: whisk together 1 cup mayo, 1/2 cup sour cream, 1/4 cup buttermilk or regular milk (add more later if you like it thinner), 1 tablespoon yellow mustard or Dijon, 1 tablespoon apple cider vinegar or lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir in either 1 packet ranch mix or this homemade ranch blend mixed together first 1 tablespoon dried parsley, 1 teaspoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon sugar, 1/2 teaspoon salt and 1/4 teaspoon black pepper. If using the saved bacon fat add just a teaspoon for extra depth.

4. Chop the celery finely and slice the green onions, saving a few green onion slices for garnish.

5. If any potatoes are big cut them into bite size pieces, put the warm potatoes in a big bowl and pour most of the dressing over them while they are still warm so they soak up the flavor; add a splash of the reserved cooking water or extra milk if the dressing seems too thick.

6. Fold in about 3/4 of the chopped bacon, 3/4 of the packed shredded cheddar, most of the sliced green onions and the celery; fold gently so you do not mash the potatoes.

7. Taste and adjust salt, pepper and acidity; potatoes will suck up seasoning so be a little generous but go slow.

8. Transfer to a serving bowl, sprinkle the remaining cheese and bacon on top and garnish with the reserved green onions for color.

9. Chill at least 1 hour for the flavors to meld, though you can serve slightly warm if needed; if you want the bacon extra crisp wait to add some of it until right before serving.

10. Leftovers keep covered in the fridge for about three days; give it a quick stir before serving and add a tiny splash of milk if it tightens up.

Equipment Needed

1. Large pot, for boilin the potatoes so they get fork tender
2. Colander or strainer, to drain the potatoes (and reserve a little cooking water if you want)
3. Skillet or frying pan, for cookin the bacon until very crisp
4. Large mixing bowl, to toss warm potatoes with the dressing (fold gently so you dont mash them)
5. Measuring cups and spoons, for the mayo, sour cream, buttermilk, mustard, vinegar and seasonings
6. Whisk, to blend the dressing smooth
7. Rubber spatula or large spoon, to fold in bacon, cheese, celery and onions
8. Chef’s knife and cutting board, for chopping bacon, celery and slicing green onions
9. Box grater (or pre-shredded cheese), plus a serving bowl or airtight container for chilling and leftovers

FAQ

Can I use other potatoes besides baby red or Yukon gold? A: Yes. Larger reds or Yukon potatoes work fine if cut into 1-inch pieces. Russets will get fluffier and can fall apart, so only use them if you like a softer salad.

How far ahead can I make this and how should I store it? A: Make it up to 2 days ahead for best flavor, stored in an airtight container in the fridge. If it thickens, stir in a splash of buttermilk or milk before serving. Save a little bacon and green onion to sprinkle on top just before serving so they stay crisp.

My potatoes get mushy, how do I avoid that? A: Start them in cold, salted water and simmer until just fork-tender. Test often and drain as soon as they’re done. Rinse or plunge into an ice bath to stop cooking, drain well so they don’t soak up too much dressing.

Can I make this lighter or swap ingredients? A: Sure. Swap half the mayo for Greek yogurt, use low-fat sour cream, or use less cheese. Turkey bacon or center-cut bacon lowers fat but changes flavor. Taste and adjust salt because lighter swaps can taste blander.

Any tips to keep it from getting greasy or watery? A: Pat bacon dry after cooking to remove excess grease. Let potatoes cool and drain well before tossing with dressing so it doesn’t get runny. If it’s watery later, chill it first, then drain any liquid and fold in a bit more mayo or cheese to tighten texture.

Can I make this dairy-free or vegan? A: Yes. Use vegan mayo and a dairy-free sour cream, swap cheddar for a vegan cheese or omit it, and replace bacon with smoked tempeh, coconut bacon, or crispy mushrooms for a smoky bite. Check the ranch mix for dairy—use a homemade dairy-free seasoning if needed.

Loaded Bacon Ranch Potato Salad Recipe Substitutions and Variations

Bacon: turkey bacon or prosciutto, cooked crisp and chopped; for a vegetarian swap try tempeh bacon or coconut “bacon” (smoky, crunchy and works surprisingly well).
Mayo: plain Greek yogurt for tang and less fat, or mashed avocado for creaminess, or use equal parts sour cream plus a little olive oil if you want it richer.
Ranch dressing mix: use the homemade blend from your list (parsley, dill, garlic powder, onion powder, sugar, salt, pepper) or stir in 2 tbsp fresh chopped herbs (dill + chives) plus 1 tsp garlic powder if you don’t have a packet.
Shredded sharp cheddar: Monterey Jack or Colby for mildness, pepper jack if you want a little kick, or smoked Gouda for a deeper, smoky flavor.

Pro Tips

– Cook the potatoes to just-firm, not falling-apart. If they start sliding off the fork theyre overcooked and will turn into mash when you stir, so test a couple and stop a minute or two early if needed.

– Save about 1/4 cup of the cooking water and a teaspoon of bacon fat if you like smoky flavor. Add liquid a tablespoon at a time to the dressing so you can thin it without making it soupy, and the starchy water helps the dressing cling to the potatoes.

– Make the bacon extra crisp and hold back a handful to sprinkle on top right before serving. That way you get crunchy bits instead of everything going soft, and if leftovers lose their snap you can re-crisp on a sheet in the oven for a few minutes.

– Be a little generous with salt and acid because potatoes soak up flavor, but taste as you go. Chill at least an hour for the flavors to marry, and if it firms up in the fridge give it a quick stir and a tiny splash of milk before serving.