Crispy Bacon Ranch Potato Salad
A lightened-up version of a classic potato salad, featuring creamy Yukon Gold potatoes, crispy bacon, and a tangy Greek yogurt dressing.
Ingredients
Main Ingredients
- 2.2 lb potatoes (Yukon Gold, for creaminess) Hold up well in salads for a nice texture.
- 7 slices bacon (thick-cut preferred) For better crispiness.
- 1.75 cups cheddar (sharp, provides the best bite)
- 1/4 cup green onions
- 1/2 cup greek yogurt (Fage recommended) Thick consistency helps dressing stay creamy.
- 1/2 cup mayonnaise (Hellmann's recommended)
- 1 oz ranch seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Instructions
Preparation
- Wash and cut the Yukon Gold potatoes into bite-sized pieces. Boil them in a large pot of salted water for 15-20 minutes until tender but not mushy.
- While the potatoes are boiling, fry the bacon in a pan over medium heat until crispy. Let it cool on paper towels before chopping into small pieces.
- In a large bowl, combine the Greek yogurt, mayonnaise, ranch seasoning, salt, pepper, and garlic powder. Whisk until smooth and creamy.
- Once the potatoes are done, drain and let them cool slightly. Add them to the dressing along with the chopped bacon, cheddar cheese, and green onions. Mix gently to combine.
- Cover the salad and let it chill in the fridge for at least 30 minutes before serving.
Notes
For best results, prepare a day ahead for enhanced flavors. Mix the dressing in a separate bowl for a consistent blend.