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Creamy Loaded Potato Salad with Bacon and Ranch

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A rich, hearty, and indulgent potato salad featuring tender potatoes, crispy bacon, and a creamy ranch dressing, perfect for BBQs and family gatherings.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, washed and cut into bite-sized chunks
  • 6 slices thick-cut bacon, cooked crisp and crumbled
  • 1 cup ranch dressing (homemade or store-bought)
  • ½ cup mayonnaise
  • 1 tablespoon yellow mustard
  • 3 stalks green onions, thinly sliced
  • 2 stalks celery, finely diced
  • 3 large hard-boiled eggs, chopped
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
  • Optional: pinch of smoked paprika or dash of hot sauce

Instructions

  1. Place the cut potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook for about 12-15 minutes, or until potatoes are fork-tender but not falling apart. Drain and let them cool slightly.
  2. While potatoes cook, fry the bacon slices in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain excess grease, then crumble once cooled.
  3. Place eggs in a small pot, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 10 minutes. Cool under cold water, peel, and chop.
  4. In a large bowl, combine ranch dressing, mayonnaise, yellow mustard, salt, and pepper. Whisk together until smooth and well blended.
  5. Fold in the cooked potatoes, crumbled bacon, chopped eggs, diced celery, sliced green onions, and parsley. Gently toss to coat everything evenly in the creamy dressing.
  6. Taste and add more salt, pepper, or a pinch of smoked paprika if desired. Chill the salad in the refrigerator for at least 1 hour before serving.
  7. Give it a final gentle stir before serving. Optionally, garnish with extra bacon bits or chopped parsley.

Notes

Do not overcook potatoes to avoid mushy texture. Use warm potatoes when mixing to help them absorb flavors better but avoid adding them too hot to prevent mayo separation. Cook bacon until crispy for best texture. Chill salad for at least 1 hour to let flavors meld. Gently fold ingredients to keep potatoes intact.

Nutrition

Keywords: potato salad, bacon, ranch dressing, BBQ side dish, creamy potato salad, loaded potato salad, family gathering recipe

Find it online: https://islatable.com/creamy-loaded-potato-salad-with-bacon-and-ranch-recipe-easy-and-perfect-for-bbqs/