Ranch Potato Salad
This Ranch Potato Salad is a creamy, flavorful twist on the classic, featuring tender potatoes tossed in a tangy ranch dressing with crispy bacon, cheddar cheese, and fresh herbs. Perfect for BBQs, picnics, or a delicious side dish for any meal.
Ingredients
(Serves 4-6)
For the salad:
2 lbs baby red or Yukon gold potatoes (cut into bite-sized pieces)
½ cup ranch dressing (store-bought or homemade)
½ cup sour cream or Greek yogurt
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika (optional)
Addings:
½ cup shredded cheddar cheese
4 slices bacon (cooked and crumbled)
¼ cup red onion (finely diced)
¼ cup chopped green onions or chives
¼ cup fresh parsley (chopped)
Instructions:
1. Cook the Potatoes:
1. Place potatoes in a large pot and cover with salted water.
2. Bring to a boil, then reduce heat and simmer for 10-12 minutes, until fork-tender.
3. Drain and let cool slightly.
2. Make the Dressing:
1. In a large bowl, mix ranch dressing, sour cream, salt, pepper, garlic powder, onion powder, and paprika.
3. Assemble the Salad:
1. Add the cooled potatoes to the dressing and toss gently to coat.
2. Stir in cheddar cheese, bacon, red onion, and half of the green onions and parsley.
4. Chill & Serve:
1.Cover and refrigerate for 30 minutes to allow flavors to meld.
2.Garnish with the remaining green onions and parsley before serving.
Nutritional Information
(Per Serving – Approx.)
Calories: ~320
Protein: ~10g
Carbohydrates: ~35g
Fat: ~16g
Fiber: ~4g
Sugar: ~3g
Notes & Variations:
Healthier Option: Use Greek yogurt instead of sour cream for extra protein.
Spicy Kick: Add a dash of hot sauce or diced jalapenos.
Make it a Meal: Add grilled chicken for a heartier dish.
Vegetarian Version: Skip the bacon or use crispy chickpeas for crunch.
Total Time:
Prep Time: 10 minutes
Cook Time: 12 minutes
Chill Time: 30 minutes (optional)
Total Time: 22-52 minutes