Easy Ranch Potato Salad
This ranch potato salad recipe couldn't be easier, and is packed with flavor. Just 15 minutes is needed to make this summer side dish.
Servings: 8
Ingredients
- 3 pounds small red potatoes, skin on, washed and cut into 1-inch quarters
- 3 stalks stalks green onions, thinly sliced
- 24 ounces your favorite ranch dressing
- ½ cup real bacon crumbles
- ½ teaspoon garlic powder
- kosher salt and freshly ground black pepper to taste
Instructions
- Place potatoes into a large heavy pot filled with water. Generously salt the water. Bring to a boil and then simmer, uncovered, 10-15 minutes or to desired tenderness. Do not overcook, or end results may turn mushy.
- Once potatoes are just-tender, immediately remove from heat and drain. Rinse potatoes thoroughly with cold water to halt the cooking process. Drain again and let potatoes cool completely.
- Gently fold in in some of the ranch dressing, to desired consistency. Fold in remaining ingredients until just combined, including kosher salt and black pepper to taste. Cover and chill until ready to serve.
Notes
- Stir carefully when combining ingredients so that you don't break up the potatoes. They should keep their shape.
- Pair this bacon ranch potato salad with Mexican Cheeseburgers or Grilled Lemon Chicken.
- Storage: Store any leftovers in an airtight container and keep them in the fridge. For the best flavor, eat within 2-3 days of making. This recipe does not freeze well, so eating fresh is best.
Nutrition (per serving)
Calories: 512kcal | Carbohydrates: 33g | Protein: 7g | Fat: 40g | Saturated Fat: 7g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 8g | Cholesterol: 32mg | Sodium: 1010mg | Potassium: 843mg | Fiber: 3g | Sugar: 6g | Vitamin A: 89IU | Vitamin C: 15mg | Calcium: 44mg | Iron: 2mg