At your next barbecue why not whip up a batch of bacon cheddar ranch potato salad? Homemade buttermilk ranch dresses roasted baby potatoes and tossed with crispy Applewood smoked bacon, sliced green onions and extra sharp cheddar cheese.
Some say Memorial Day kicks off the grilling season, even though I’ve been grilling since late February, I do believe it’s this particular weekend when we grill allthethings and serve them with fresh colorful salads, grilled vegetables, potato chips and ice cold beverages. Can you tell I’m excited? I so am.
Today I have an oldie but goodie I’m re-sharing with all of you. This recipe is a blog vintage and dates back to April of 2011. Since it so desperately needed a photo update and recipe redo, I decided to re-gift my beloved bacon cheddar ranch potato salad just in case you forgot about it or perhaps looking for something super delicious to bring to your next barbecue.
Bacon. Cheddar. Ranch. Potato Salad.
Is there a more delicious string of words? I’m not quite so sure.
Above is my favorite Buttermilk Ranch Dressing on the face of this planet. One day, back in 2011, I had a little dressing left over and instead of having it going to waste, I tossed it in with leftover roasted potatoes, crispy bacon, grated cheddar and green onions. Which is exactly how this recipe was born. It was the best thing to come out of my kitchen that year and I’ve made it several times since.
And this has to be one of the most simple potato salads I’ve ever thrown together. You’ll need 3 pounds baby potatoes, olive oil and kosher salt for roasting, 4 strips Applewood bacon (cooked until crispy!), extra sharp cheddar cheese, green onions and about a 1/2 cup or so of buttermilk ranch dressing.
Preheat your oven to 400°. Wash and towel dry 3 pounds of baby potatoes. Place them onto a rimmed metal sheet pan and drizzle with olive oil and sprinkle with 3/4 teaspoon of kosher salt. Toss to combine and slide into your preheated oven for 30 minutes or until fork tender. Then remove and allow the potatoes to cool completely before making the potato salad. Waiting for the potatoes to cool is important. Otherwise they’ll absorb all of the ranch making them mushy.
Meanwhile, cook the bacon until crispy. Drain the bacon on a paper towel lined plate until cool, then chop.
Once cooled, I add the potatoes to a large bowl. If the potatoes are a little bigger than bite-size, cut them in half.
Drizzle with 1 tablespoon warm bacon fat and toss to coat.
Next add in the cripsy bacon pieces, sliced green onions and about 3/4 cup of freshly grated cheddar.
Then pour a 1/2 cup of the buttermilk ranch over top. The cool thing about this potato salad is that all the herbs and spices are all ready in the ranch! There’s garlic, dill, parsley, chives, salt, pepper etc.
Majority of the flavor-work has already been done.
And serve or chill in your fridge until you’re ready to eat. Then serve this will grilled chicken, burgers, ribs, brats or steak. Really any and all the grilled food, because it’s perfect with anything!
Now who’s coming over to help me finish the leftovers?
Enjoy! And if you give this recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!
My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
Bacon Cheddar Ranch Potato Salad
- 3 pounds baby redskin potatoes, washed and towel dried
- olive oil
- kosher salt
- 4 slices thick-cut applewood smoked bacon, cooked and crumbled plus
- 1 tablespoon bacon fat, reserved
- 3 green onions, sliced
- 1/2 cup buttermilk ranch dressing, more or less to taste
- 3/4 cup extra sharp cheddar cheese, freshly grated
- Preheat your oven to 400° and place the potatoes onto a rimmed metal sheet pan. Drizzle with olive oil, season with 3/4 teaspoon of kosher salt.
- Roast for 30 minutes or until fork tender. Allow the potatoes to cool completely before assembling the potato salad.
- Meanwhile, cook the bacon until crispy. Drain on paper towels and chop.
- Place the potatoes into a large bowl, cut larger potatoes in half if large. Add in the reserved bacon fat and toss to coat.
- Next add in the chopped bacon, green onions, cheddar and ranch. Toss until even coated.
- Serve immediately at room temperature or chill until ready to serve.
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Now this is a potoato salad that I would love to eat! Love all the flavors and that it isn't mayo, mustard and potatoes. I'll have to give this a try.
Oh my is right! WOW that looks so amazing. You pictures make this look so appetizing and delicious
That sounds sooo good – like baked potatoe in a bowl – but better!
Hi, just saw your post on Eat, Live, Run and wanted to say hello and that I am making those steak tacos tonight!! Great site, I love your pictures. Not to be annoying, but I just started a site and would love for you (and maybe anyone reading the comments section hehe) to check it out and give some feedback! Thanks!
Ok not sure why my name was displayed that way, still trying to figure things out but it's Megan from MegaCravings! Ha! 🙂
WOW this looks soo good! I love your blog too, can't wait to check out even more of your recipes 🙂
I'd absolutely like to come for leftovers! This is definitely my kind of potato salad 🙂 Well done!
What a great looking salad! I love the flavors, it sounds really good!
This is a thing of beauty, love the layers of flavor.
I'm on my way over to have some! hehehe!
That looks scrumptious! I love bacon ranch anything and I'm a huge red potato salad lover, so this is perfection!
Jamie @ http://www.mamamommymom.com
This looks like the perfect baked potato–in a salad form. Genius. Will make it soon.
I like where you're head is at, girl! This is a great idea! I make my own buttermilk ranch, too– can't beat homemade. Never thought to use it in potato salad! I'm making a BBQ potato salad this weekend and I'm eager to see how it turns out!
YUM!!! I will be making this tomorrow! Thanks for sharing! 🙂
you've got my mouth watering. That salad would be a great addition to any bbq or picnic!
This looks absolutely heavenly! I'm bookmarking this!!!
I am so excited, tonight I'm making the ranch, and tomorrow I'm making the potatoes. Yummmmyy! Can't wait!!! 🙂
I made this potato salad tonight for me and my boyfriend! We absolutely loved it! And of course, I made the ranch to go with it as well. It was freaking jah-mazing. I doubled the batch of ranch (he is a ranch fiend…he will eat it on just about anything except ice cream). I didn't have quite enough mayo to double that part, but it still turned out so yummy and flavor and I'm sure my
I love this recipe!! I made it last year and came back to make it again for the upcoming holiday weekend. Problem though: the link to the buttermilk ranch recipe is broken and I can’t even find it when I search your blog:( Can you please direct me where to find that recipe now? Pretty please!
You should be able to find it now under salads! 🙂
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I tried out this recipe tonight, for a test run for an upcoming potluck, and wow! Creamy goodness, thanks for posting !
I am going to try this. It looks exactly like the potato salad at Schottzies ‘s bar and grill in St. Louis. I hope it tastes like it. I know the ingredients are very similar.
Oh man this sounds like my favorite (and easiest) party dip recipe but in potato salad form! Will be making this for Memorial Day!