Description
If you’re searching for the perfect side dish to accompany your summer barbecues or family gatherings, look no further than Bacon Ranch Potato Salad.
Ingredients
Scale
2 lbs baby potatoes, halved or quartered
6 slices bacon, cooked and crumbled
1 cup ranch dressing
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/4 cup green onions, finely chopped
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
Salt and pepper, to taste
Instructions
- Cook the Potatoes:
Place the halved or quartered baby potatoes in a large pot and cover with water. Add a pinch of salt.
Bring to a boil and cook until the potatoes are tender, about 10-15 minutes.
Drain the potatoes and allow them to cool slightly. - Prepare the Dressing:
In a large bowl, combine the ranch dressing, sour cream, mayonnaise, Dijon mustard, green onions, fresh dill, and fresh parsley.
Mix well until all ingredients are fully combined. - Combine the Ingredients:
Add the cooked and slightly cooled potatoes to the bowl with the dressing.
Gently fold in the crumbled bacon.
Season with salt and pepper to taste. - Chill and Serve:
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
Serve chilled and enjoy your Creamy Bacon Ranch Potato Salad!
- Prep Time: 15 minutes
- Cook Time: 15 minutes | Chill Time: 1 hour
Nutrition
- Serving Size: 6 servings
- Calories: 350 kcal per serving