Bacon Ranch Potato Salad

Bacon Ranch Potato Salad is a BBQ and picnic side dish favorite! Red potatoes, bacon crumbles, ranch dressing mix and chives give it such a great flavor! Instant Pot instructions included!

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This recipe was photographed and updated 6/2023.

Bacon, ranch and potatoes. What's not to love?

This unique potato salad is a favorite for potlucks, barbecues and picnics. Each bite is wonderful with the bacon, ranch and chive flavors. It's creamy, tangy and the sauce pairs perfectly with the red potatoes. We love serving this salad with Smoked Pork Chops for our summer cookouts!

I've used both the traditional boiling method and the Instant Pot steamer basket method for the potatoes and it turns out great either way. You can find the Instant Pot instructions in the tips section of this post.

This salad can be served cold or warm depending on what you want to serve it for. Just make sure when you serve it cold, you have some extra time to refrigerate, so the flavors can blend together.

Kids even love this potato salad, especially if they love ranch! It's great to prep and pack up in the lunch box for school or work too!

Keep scrolling for tips, info and more potato salad recipes! 

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Shopping list:

• red potatoes
• bacon
• sour cream
• mayonnaise
• ranch seasoning mix
• dried chives
• salt
• black pepper

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

• Refrigerate leftovers in an airtight container for up to two days.

• This can also be served warm. Just mix together after the potatoes are cooked and drained.

• To make in your Instant Pot: To the liner, add the manufacturer’s recommended water amount for bringing the electric pressure cooker to pressure, typically 1 to 1 ½ cups. Place a steamer basket into the electric pressure cooker liner. Sprinkle diced potatoes with salt. Add to the steamer basket. If you do not have a steamer basket, use a mesh trivet or the pot in pot method to avoid the burn message. Seal the pressure cooker lid and set the valve to sealing. Program the pressure cooker on “manual” or “pressure cook” for ZERO minutes. After the pressurizing cycle is complete, switch the valve to venting for a quick pressure release.

More potato salad recipes you might like:

• Dill Pickle Potato Salad
• Olive Potato Salad
• French Dressing Potato Salad
• Jalapeno Popper Potato Salad
• Fully Loaded Baked Potato Salad
• Hot German Potato Salad

You can add or substitute with these ingredients:

• use bottled or homemade ranch instead of the packet mix (reduce the amount of mayo or sour cream)
• use fresh chives instead of dried
• use green onion instead of chives
• add diced, cooked chicken breast
• add shredded cheddar cheese
• use diced red onion instead of chives
• add chopped hard boiled eggs

Our favorite kitchen equipment and supplies used with this recipe:

• Amazon Basics Color-Coded Kitchen 12-Piece Knife Set
• Epicurean Kitchen Series Cutting Board
• Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set
• OXO Good Grips 6-Piece Plastic Measuring Spoons
• OXO Good Grips 6-Piece Plastic Measuring Cups

I hope you enjoy this recipe as much as we did!

Yield 8 servings

Author Hot Eats and Cool Reads

Prep time

20 Min

Inactive time

30 Min

Total time

50 Min

Bacon Ranch Potato Salad

Ingredients

• 3 pounds red potatoes, scrubbed and diced in 2 inch pieces
• 1 - 12 ounce package bacon, cooked and crumbled
• 1 cup sour cream
• ¾ cup mayonnaise
• 2 tablespoons ranch seasoning mix (1 packet)
• 2 ½ tablespoons dried chives
• Salt and pepper, to taste

Instructions

1. Place the diced potatoes into a stockpot and fill with water to about 1 inch over the potatoes. Add salt to the water according to your preference.
2. Over medium-high heat, bring the water to a boil. Reduce heat to medium and boil for 8 to 12 minutes or until the potatoes are fork tender. Drain and cool completely.
3. In a large bowl, mix the remaining ingredients until well blended.
4. Add the potatoes, folding the potatoes into the dressing.
5. Cover and refrigerate for at least 30 minutes before serving.

Notes

Refrigerate leftovers in an airtight container for up to two days.

Nutrition Facts

Calories

389.42

Fat

26.78 g

Sat. Fat

7.29 g

Carbs

30.62 g

Fiber

2.91 g

Net carbs

27.7 g

Sugar

3.29 g

Protein

8.62 g

Sodium

673.39 mg

Cholesterol

40.78 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

Thanks so much for stopping by!

Recipes around this time in blog history....

One year ago:

• Porcupine Meatballs

Two years ago:

• Southwest Chicken Coleslaw

Three years ago:

• Hamburger Vegetable Noodle Soup

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