Bacon Ranch Potato Salad takes the classic picnic side dish to an entirely new level with the flavors of bacon and ranch dressing. Waxy potatoes (such as Red Bliss and Yukon Golds) work best because they hold together better. Idaho and russet potatoes tend to fall apart when mixed. Plan ahead to refrigerate to let the flavors meld before serving.
Bacon Ranch Potato Salad Recipe
2 pounds small red or gold potatoes
1/2 cup mayonnaise
1/4 cup ranch dressing
1/4 cup sweet relish
1/2 teaspoon celery seed
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/8 teaspoon garlic powder
6 slices bacon, cooked crisp and crumbled (See Notes)
1/2 cup chopped celery
1/2 cup chopped sweet onion
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
10 medium black olives, each cut into 4 wedges, optional
Steam or gently boil red or gold potatoes (skin on) in salted water until they can be easily pierced with a skewer. Do the prep work on the remaining ingredients while the potatoes boil. (Potatoes may be boiled and refrigerated a day in advance.) Drain the potatoes and let cool. Cut into 1-inch chunks.
In a large bowl, whisk together mayonnaise, ranch dressing, sweet relish, celery seed, salt, pepper, and garlic powder until combined.
Add potatoes, bacon, celery, sweet onions, bell peppers, and olives. Toss gently until well-combined.
Refrigerate the Bacon Ranch Potato Salad at least 4 hours or overnight for flavors to blend.
Yield: 16 servings or about 8 cups
• You may substitute turkey bacon or soy bacon chips (like Bacos®), if you must, but I suggest going with the real deal.
Bacon Ranch Potato Salad Recipe Photo ©2020 Peggy Filippone