Ranch Potato Salad

Ranch Potato Salad

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preview for Ranch Potato Salad

Ranch + bacon + cheddar = an unbeatable combination. Consider this your new go-to summer side.  

  • 2 lb.

    baby red potatoes, halved (or quartered, if large)

  • Kosher salt

  • 1 c.

    sour cream (8 oz.)

  • 2 tbsp.


  • 1 tbsp.

    fresh lemon juice

  • 1 tbsp.

    Hidden Valley Ranch Seasoning & Salad Dressing Mix

  • 9

    slices cooked bacon

  • 1 1/2 c.

    shredded cheddar (4.5 oz.)

  • 1/4 c.

    plus 2 tbsp. freshly chopped chives


    1. Step 1In large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are knife-tender, 8 to 10 minutes. Drain and let cool slightly.
    2. Step 2In bottom of large bowl, stir together sour cream, mayonnaise, lemon juice, and ranch seasoning. Add cooled potatoes to dressing, season with salt, and toss to combine.
    3. Step 3Crumble 6 slices of bacon into potato salad and fold in 1 cup of the cheddar and ¼ cup of the chives. Refrigerate at least 1 hour before serving.
    4. Step 4Serve with remaining 3 slices of bacon crumbled over top, and garnished with the remaining  ½ cup of the cheddar, and the remaining 2 tablespoons of chives.

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