Crispy Bacon Ranch Potato Salad
A delightful dish that combines creamy Yukon Gold potatoes with crunchy bacon and sharp cheddar cheese, enriched by a vibrant ranch flavor profile.
Ingredients
Main Ingredients
- 2.2 lb Yukon Gold potatoes Creamy texture holds well during cooking.
- 7 slices bacon Use high-quality bacon for crunch.
- 1.75 cups sharp cheddar cheese Freshly grated for the best flavor.
- 1/4 cup green onions Chopped, for garnish.
- 1/2 cup Greek yogurt Healthier than mayonnaise.
- 1/2 cup mayonnaise For creaminess.
- 1 oz ranch seasoning Store-bought or homemade.
- 1/2 tsp salt To taste.
- 1/4 tsp black pepper To taste.
- 1/4 tsp garlic powder For added flavor.
Instructions
Preparation
- Wash and cut the potatoes into bite-sized pieces. Place them in a pot and cover with cold water. Add a pinch of salt and bring to a boil.
- Cook the potatoes until they can be easily pierced with a fork but still retain some firmness. Drain and let cool slightly.
- While the potatoes boil, cook the bacon in a frying pan over medium heat until crispy. Drain on paper towels.
- In a large bowl, combine the Greek yogurt, mayonnaise, ranch seasoning, salt, pepper, and garlic powder. Stir until smooth.
- Add the cooled potatoes to the bowl with the dressing. Mix gently to coat, then fold in the chopped green onions and crumbled bacon.
Chilling
- Cover the salad and refrigerate for at least an hour to let the flavors meld.
Notes
For a lighter version, consider reducing mayonnaise or using yogurt-based dressing. Store in an airtight container for up to 3-5 days.