Description
A sturdy, picnic-proof potato salad featuring Yukon Gold potatoes, crispy bacon, sharp cheddar, and a creamy ranch dressing made with sour cream and Greek yogurt for heat stability.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons salt (for boiling water)
- 1 large bowl ice water
- 1 pound thick-cut bacon
- 3 stalks celery, finely diced
- 6–8 stalks green onions, thinly sliced
- 1 cup full-fat sour cream
- 1 cup full-fat plain Greek yogurt
- 1/2 cup mayonnaise
- 1 packet (1 ounce) ranch dressing mix
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon freshly cracked black pepper
- 2 cups sharp cheddar cheese, shredded
- Salt to taste
Instructions
- Peel and cube potatoes into 1-inch pieces. Bring a large pot of salted water to a boil and cook potatoes for 10-12 minutes until tender but firm.
- Prepare an ice bath. Drain potatoes and immediately transfer to the ice bath to stop cooking. Let sit for 5 minutes, then drain and spread on a baking sheet to cool completely.
- Cook bacon in the oven at 400°F (200°C) for 15-20 minutes until crispy. Cool and crumble into bite-sized pieces.
- In a large mixing bowl, whisk together sour cream, Greek yogurt, mayonnaise, ranch dressing mix, garlic powder, dried parsley, and black pepper until smooth.
- Add cooled potatoes to the dressing and gently fold to coat. Add crumbled bacon, cheddar cheese, celery, and green onions. Fold gently to combine.
- Cover and refrigerate for at least 1 hour, ideally 4 hours or overnight, to allow flavors to meld.
- Taste and adjust seasoning with salt or pepper before serving cold.
Notes
Cool potatoes completely before adding dressing to prevent mayonnaise from breaking. Use full-fat dairy for stability. This salad tastes better the next day. Do not freeze as potatoes become grainy.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 2
- Sodium: 650
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 3
- Protein: 12
Keywords: potato salad, bacon, ranch, summer recipes, picnic food, make ahead, creamy potato salad, loaded potato salad