Bacon Cheddar Ranch Potato Salad

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.

Course Side Dish

Cuisine American

Keyword bacon, buttermilk, cheddar cheese, potato salad, ranch, redskin potato, side dish

Prep Time 1

Cook Time 30

Additional Time 30

Total Time 2

Servings servings

Calories 332

Author Laurie McNamara

Ingredients

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

Instructions

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.

Nutrition