Loaded Bacon Ranch Potato Salad

Loaded Bacon Ranch Potato Salad

This summer salad is a bacon lover’s dream! It’s the marriage of German potato salad and the classic potato and egg salad.

OK, this is a rhetorical question, but who doesn’t love bacon??? Well, bacon lovers rejoice! Here’s your potato salad.

I wanted to make a special potato salad.  I love the plain stuff, but I’m not much of a lover of the “hot” or German potato salad.  Although with the German variety, I LOVED the idea of bacon.  It’s just that I find the dressing a bit too tart.

Bacon lovers rejoice!

So I decided to try to combine the two into something that suited my tastes.  I didn’t use 2 tbs of vinegar in the dressing due to it being too tart.  It was just right with 1 tbs.  I used cider vinegar because I love the flavor, but any variety will do. I also love anything ranch flavored so I went with the dry dressing as a seasoning.

One added benefit of this salad is, it can be served slightly warm.  So if you like the hot variety, don’t chill it and have your potatoes at room temperature or a bit above.  Too hot will melt the mayonnaise-based dressing.

This salad is so good, it can stand alone as a meal!

The Recipe

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Loaded Bacon Ranch Potato Salad

This summer salad is a bacon lover’s dream! It’s the marriage of German potato salad and the classic potato and egg salad.

Prep Time5 mins

Total Time5 mins

Course: side dishes

Cuisine: American

Keyword: bacon, potato salad

Servings: 6

Calories: 421kcal

Author: Judith Hannemann

Ingredients

• 6 medium potatoes peeled, cooked & cut in chunks
• 1 cup thinly sliced celery
• 1/4 cup finely chopped onion
• 4 strips crisp-cooked bacon diced
• 2 hard-cooked eggs chopped coarsely
• 3 tbsp chopped fresh parsley
• 1/4 cup shredded carrot optional

DRESSING

• 1 cup mayonnaise
• 1-2 tbsp vinegar
• 2 tsp ranch salad dressing mix the dry stuff
• 1 tsp sugar
• 1/4 tsp pepper

Instructions

• Add the potatoes, celery, onion, eggs, bacon, parsley and carrot (if using) in a large bowl. Toss to combine.
• In a small bowl, mix dressing ingredients. I started out with the 1 tbs of vinegar, then tasted. If you prefer the dressing more on the tart side, add the additional tbs of vinegar.
• Fold dressing into the potato mixture. Cover and chill for about 1 hour.
• Serves 6

Nutrition

Serving: 1person | Calories: 421kcal | Carbohydrates: 25g | Protein: 9g | Fat: 32g | Saturated Fat: 6g | Cholesterol: 83mg | Sodium: 535mg | Potassium: 839mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1246IU | Vitamin C: 23mg | Calcium: 74mg | Iron: 6mg

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Loaded Bacon Ranch Potato Salad

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