Ranch Baked Potato Salad
What is it about Ranch dressing that is just so likable? I love it on my lettuce salad and to dip baby carrots in, but this recipe is one of my favorite ways to use the bottled dressing. Ranch Baked Potato Salad is a simple, throw together, side dish that is a great addition to a grilled steak or these delicious ham balls.
Potato salad I believe is the quintessential side kick for any backyard BBQ. I loved my grandma’s classic version with mustard and hard-boiled eggs, but this version which is a play on a loaded baked potato is the bee’s knees!
This recipe calls for cooking the potatoes by boiling them first.
But I’ll let you in on a little secret. Sometimes I use leftover baked potatoes from a prior meal, when I overestimated the amount to cook. A great way to “re-make” the potatoes into something slightly different.
The dressing has so much flavor with the help of the ranch and mustard.
And Bacon.
And Cheese.
It is a super quick salad to just throw together and one that doesn’t require any special ingredients you don’t already have on hand, perfect to make and take for any last-minute soiree.
Ranch Baked Potato Salad
Ingredients
- 2 lbs Potatoes (Russet, Red, Yukon Gold), cut into one inch pieces
- 8 slices Bacon, cooked and crumbled
- 1/2 cup Mayonnaise
- 1/2 cup Ranch Salad Dressing
- 3 Tbsp Sour Cream
- 1 Tbsp Prepared Yellow Mustard
- 1/2 cup Shredded Cheddar Cheese
- Salt and Pepper, to taste
Instructions
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In a large pot, bring water to boil. Add diced potatoes and boil until tender. Drain and cool potatoes.
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In a large bowl, combine the cooled potatoes and bacon. Mix together the mayonnaise, ranch dressing, sour cream, mustard, cheese, salt, and pepper. Pour dressing over potatoes and toss to coat. Chill until ready to serve.
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