It’s officially summertime here in Tallahassee and that means grilling, cook-outs and cooking lots of summer family favorite recipes. One of my favorite summer recipes to make is potato salad.
This Loaded Bacon Ranch Potato Salad is a creamy potato salad made with a homemade ranch dressing, bacon, cheddar cheese, hard-boiled eggs and green onions. With all of your favorite flavors from a loaded baked potato, it’s a perfect creamy potato salad for your next cookout or family get together. It’s a fun twist on a summer classic.
Making homemade potato salad is easy. You are going to love the flavor of the homemade ranch dressing, combined with bacon, cheddar cheese, hard-boiled eggs and green onions.
With all of the loaded baked potato toppings, it makes a super flavorful chunky potato salad. It’s a perfect side dish for your next cook-out or potluck!
Loaded Bacon Ranch Potato Salad Recipe
(with a dairy-free option)
4 cups potatoes, diced
1 cup mayonnaise, dairy-free use 1 1/2 cup
1/2 cup sour cream, dairy-free leave out
1 tablespoon dill
1 1/2 teaspoon garlic powder
1 1/2 teaspoon onion powder
2 teaspoons dried parsley
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon granulated sugar
2 eggs, hard-boiled and chopped
1 1/4 cup cheddar cheese, dairy-free leave out or use your favorite dairy-free cheese shreds
1 1/4 cup bacon, cooked and chopped
1/2 cup green onions, chopped
Rinse potatoes and cut into bite-sized pieces.
Add the potatoes to a large pot and cover with water. Cook on high and bring to a boil. Once boiling reduce the heat to medium and boil for 12-15 minutes or until the potatoes are tender. Check with a fork to see if potatoes are cooked to your liking.
Add water to a small pan and bring to a boil. Place 2 eggs in the pan and boil for 13 minutes. Once the eggs are finished cooking place the eggs in a small bowl of ice water in the refrigerator.
Drain the potatoes and rinse with cold water. Add the potatoes to a large bowl and put them in the refrigerator to cool while you are making the dressing.
I like to cut the bacon into small pieces before I fry it. In a large pan cook the bacon until crispy. Remove the bacon from the pan and place on a paper-towel-lined plate.
In a small bowl add of the seasonings together and give it a quick whisk or stir to combine. This is your ranch seasoning blend.
In a medium-sized bowl add the mayonnaise, sour cream (leave out if dairy-free) and ranch seasoning blend. Mix until fully combined. This is the homemade ranch dressing for the potato salad.
Add the homemade ranch dressing to the chilled diced potatoes. Carefully stir to fully cover the potatoes with the ranch dressing.
Chop the green onions and the hard-boiled eggs. I like to use a hard-boiled egg slicer. I cut the egg both ways to get an easily chopped egg. Start by adding the egg vertical and slice and then turn it horizontal and slice. A perfectly chopped egg every time.
Add 1 cup of cheddar cheese (dairy-free leave out/use your favorite dairy-free cheese shreds), 1 cup of bacon, 1/4 cup of green onions and the chopped eggs to the potato salad. Stir gently. Save 1/4 cup of the bacon, 1/4 cup of the cheddar cheese and 1/4 cup of the green onion to sprinkle on top of the potato salad before serving. so it looks just like a loaded baked potato. It’s best to chill the potato salad for 2 hours before serving.