Loaded Baked Potato Salad Recipe (with Bacon and Ranch)
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Potato salad is on repeat at our house all summer, but this loaded baked potato salad is the one I make when I want to switch things up. It has tender red potatoes, crispy bacon, sharp cheddar, and green onions, all tossed in a creamy ranch dressing.
I first tried a potato salad like this at a BBQ and immediately asked what was in it. As soon as I heard they had used ranch seasoning instead of the usual mustard dressing, I knew I wanted to recreate it at home. After a little testing, this is the version I landed on.
Red-skinned potatoes make the prep easy since there is no need to peel them. I toss them with the dressing while they are still warm so they can soak up more flavor, then add the bacon, cheese, and green onions.
It takes about 40 minutes to prepare and cook, plus time to chill in the fridge. Make it ahead for BBQs, potlucks, picnics, or an easy weeknight side dish. It is even better once the flavors have had some time to hang out together.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
Red potatoes work really well in this salad because they stay creamy without falling apart when everything is mixed together. The mayonnaise gives the dressing plenty of body, while sour cream adds a little tang and keeps it from feeling too heavy. Once the salad chills, the dressing thickens and clings to every piece.
- It feeds a crowd. Three pounds of potatoes makes a generous batch for family dinners and get-togethers.
- Nothing complicated. The ingredients are easy to find, and most of the prep can be done while the potatoes cook.
- Easy to adjust. Add more bacon, cheese, or green onions depending on how loaded you want it.
- Simple to scale. Cut the recipe in half for a smaller dinner or double it when you have more people to feed.
What else to make
This potato salad is made for cookout food. Serve it with my easy homemade beef burgers or these juicy BBQ pork burgers hot off the grill. If you’re feeding a crowd, BBQ chicken sliders are ready in 30 minutes and can bake while the potato salad chills.
Can I make this ahead of time?
Yes, and I recommend it. Making the potato salad a day ahead gives the flavors plenty of time to come together. Give it a gentle stir before serving and add a little milk or buttermilk if the dressing has thickened more than you’d like.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Red-skinned potatoes. Yukon Gold potatoes work well too. You can also use Russet potatoes, but you’ll need to peel them first.
- Bacon. I like to use thick-cut bacon. Cook and crumble your own if you can. It has the best flavor and texture. Bacon bits work in a pinch, but they won’t taste quite the same.
- Mayonnaise and sour cream. Mayonnaise gives the dressing its creamy texture, while sour cream adds a little tang. I recommend using full-fat versions of both for the best results.
- Ranch seasoning mix. A packet of dry ranch seasoning keeps things quick and adds plenty of flavor. Homemade ranch seasoning works perfectly too.
- Cheddar cheese. Sharp cheddar gives the salad the most flavor. Buy a block and shred it yourself if you can, but pre-shredded cheese will still work.
- Green onions. Also called scallions, they add freshness and help balance all that bacon, cheese, and creamy dressing. Slice them on the diagonal if you want them to look a little fancier, or straight across and call it a day. Chives work too.
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How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
Get prepped. Cut the potatoes into evenly sized pieces. Cook and crumble the bacon, shred the cheddar, and slice the green onions.
Cook the potatoes. Add the potatoes to a large pot of generously salted water and boil until fork-tender but still holding their shape. Drain well and let the excess steam escape. You want them warm, but not piping hot or wet.
Make the dressing. Stir the mayonnaise, sour cream, and ranch seasoning together until smooth and evenly combined.
Put the salad together. Add the warm potatoes to the dressing and gently toss until every piece is coated. The potatoes will soak up some of the dressing as they sit.
Add the bacon, cheese, and onions. Fold in the bacon, cheddar, and green onions, mixing gently so the potatoes don’t break apart.
Chill and serve. Cover and refrigerate for at least an hour. The salad is ready when it is cold, the dressing has thickened, and all those ranch, bacon, and cheddar flavors have had time to come together. Give it a gentle stir before serving.
Kylee’s Notes
- Salt the potato water generously, just as you would for pasta. This is your best chance to season the potatoes all the way through, rather than relying on the dressing to do all the work.
- Add the dressing while the potatoes are still warm, but not piping hot. The warm potatoes soak up more flavor. Fold in the bacon, cheddar, and green onions gently so the potatoes stay intact.
- Don’t skip the chill time. Give the salad at least an hour in the fridge so the dressing can thicken and the flavors have time to come together.
- Taste before serving and adjust the salt and pepper if needed.
How to store leftovers
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Safety note:
If you’re serving it at a BBQ or potluck, don’t leave it out for more than 2 hours, or 1 hour if the temperature is above 90°F. (USDA food-safety guidance)
Variations
- Add eggs. Fold in 3 or 4 chopped hard-boiled eggs for a more traditional potato salad feel.
- Change the cheese. Swap the cheddar for pepper jack if you want a little heat, or use a mix of both.
- Make it spicy. Add chopped fresh or pickled jalapeños. Start with a small amount, then add more to taste.
Recipe Tips & Troubleshooting
- The potatoes fell apart. They were probably cooked a little too long or stirred too aggressively. Simmer just until fork tender, then fold everything together gently.
- The dressing needs more flavor. Ranch seasoning mixes vary quite a bit between brands. Add more seasoning, 1 teaspoon at a time, until it tastes right. A small splash of apple cider vinegar can brighten everything up too.
- The dressing is too thick. This salad thickens as it chills. Stir in a little milk or buttermilk, 1 tablespoon at a time, until the dressing is as creamy as you like.
- The cheese clumped together. The potatoes may have been too hot when the cheese was added. Dress the potatoes while they are warm, but let them cool down a little before folding in the cheddar.
More recipes to love
- Potato Salad. The classic mustard-dressed version, for when you want something a little lighter than this one.
- Coleslaw. Crunchy, tangy, and the side that balances out all that bacon and cheddar.
- Bacon Ranch Cheese Ball. Same ranch and bacon combo, in dip form for your next potluck.
- Mississippi Mud Potatoes. Another potato side loaded with bacon and cheese, this one baked instead of boiled.
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Loaded Baked Potato Salad
Ingredients
- 3 pounds red skinned potatoes
- 8 slices bacon
- 1 cup mayonnaise
- ½ cup sour cream
- 3 tablespoons ranch seasoning mix
- 2 cups cheddar cheese, shredded about 8 ounces
- 5 green onions
- salt and pepper
Instructions
- Prep. Cut the 3 pounds red skinned potatoes into bite-sized cubes. Cook the bacon until crisp, then crumble. Shred the cheese if needed and slice the green onions.
- Cook the potatoes. Place potatoes in a large pot and cover with cold water. Season the water generously with salt. Bring to a boil, then reduce to a simmer and cook for 10 to 12 minutes, or until the potatoes are fork tender. Drain well and let them cool for 5 to 10 minutes. You want them cool just enough that you can handle them.
- Make the dressing. In a small bowl, whisk together 1 cup mayonnaise, ½ cup sour cream, and 3 tablespoons ranch seasoning mix until smooth.
- Assemble the salad. Add the warm potatoes to a large bowl and gently toss with the dressing until evenly coated. Fold in the bacon, 2 cups cheddar cheese, shredded, and 5 green onions. Taste and season with salt and pepper as needed.
- Chill. Cover and refrigerate for at least 1 hour before serving so the flavors have time to come together.
Notes
- Salt your potato water generously, just like you would for pasta. It’s your best chance to season the potatoes from the inside out.
- Mix the dressing with the potatoes while they’re still warm, then fold in the bacon, cheddar, and green onions. The warm potatoes soak up more flavor, giving you a creamier, better-seasoned salad.
- Don’t skip the chill time. An hour in the fridge lets the flavors come together, and the salad tastes much better once it’s had a chance to rest.
- Give it a taste before serving and adjust the salt and pepper if needed. Ranch seasoning mixes vary quite a bit from brand to brand, so a quick taste at the end makes sure it’s perfectly seasoned.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
