Ranch Potato Salad is one of our favorite BBQ party side dishes! This hearty and tangy potato salad recipe will stand up to any main course. Make it ahead of time and serve it at your next party!
Scale
Ingredients
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 packet dry ranch seasoning (1 ounce)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon kosher salt (plus 1 tablespoon for boiling the potatoes)
- 1 teaspoon ground black pepper
- 1/4 cup milk
- 5 pounds red potatoes
- 1 pound bacon, cooked crisp and chopped
- 1/2 cup chopped scallions
Instructions
- Make the dressing by adding the mayonnaise, sour cream, ranch seasoning, Worcestershire sauce, salt, pepper and milk to a bowl. Whisk together until smooth and set aside while you boil the potatoes.
- Wash the potatoes and cut them in half or in quarters for larger potatoes. You want them to be about the same size so they cook at the same time. Place the potatoes in a large pot and fill with cold water, just to cover the tops of the potatoes. Add the tablespoon of salt to the water and bring to a boil. Once boiling, reduce the heat slightly and cook for 15-20 minutes until the potatoes are just fork tender. Be careful not to overcook the potatoes or they will end up mushy instead of creamy. Drain the potatoes and let cool slightly.
- Cut the potatoes into large, bite sized pieces and add to a large bowl. Add the bacon, scallions and the dressing to the bowl. Toss gently to combine, taste for seasonings and adjust if needed. Cover with plastic wrap and refrigerate for at least 1 hour before serving.
Recipe Notes
Make Ahead: If you’re making this recipe ahead of time, reserve the bacon and add it right before serving so that it stays crisp.
Store: Store leftover potato salad in an air tight container or covered in a bowl with plastic wrap. This potato salad will keep for 4-5 days in the refrigerator. Make sure to toss the potato salad again before serving.
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
