Bacon Potato Salad With Ranch Recipes

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BACON RANCH POTATO SALAD



Bacon Ranch Potato Salad image

A creamy and delicious potato salad with amazing ranch flavor and bacon! This is the perfect side to take to a potluck and is sure to be a huge hit!

Provided by Alyssa Rivers

Categories     Salad     Side Dish

Time 2h15m

Number Of Ingredients 6

2 pounds potatoes (cut into bite-sized pieces)
1 container sour cream (16 oz.)
1 package ranch dressing mix (1 oz. )
1 1/4 cups bacon (cooked and crumbled)
1 1/2 cups Cheddar cheese (shredded)
2 bunches green onions (thinly sliced)

Steps:

  • Bring a large pot of water to boil over high heat add the potatoes and reduce the heat to medium high and boil for 12-15 minutes or until fork tender. Drain and rinse under cold water.
  • In a small bowl whisk together the sour cream and ranch packet until blended. In a large bowl, add potatoes, bacon, cheddar cheese and green onions. Stir in the sour cream ranch mixture until blended and coated well. Refrigerate for 2 hours before serving.

Nutrition Facts : Calories 236 kcal, Carbohydrate 18 g, Protein 9 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 40 mg, Sodium 458 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

RANCH POTATO SALAD



Ranch Potato Salad image

I make this creamy potato salad with cheese, bacon and ranch salad dressing. My sister asked for the recipe as soon as she tried it. -Lynn Breunig, Wind Lake, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 6

2 pounds red potatoes
1 bottle (8 ounces) ranch salad dressing
1 cup shredded cheddar cheese
1 package (2.8 ounces) bacon bits
1/4 teaspoon pepper
Dash garlic powder

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 20-25 minutes., In a large bowl, combine the remaining ingredients (dressing will be thick). Drain potatoes and cut into cubes; add to the dressing and gently toss to coat. Cover and refrigerate for 2 hours or until chilled. Refrigerate leftovers.

Nutrition Facts : Calories 316 calories, Fat 22g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 649mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.

BACON AND RANCH POTATO SALAD



Bacon and Ranch Potato Salad image

Provided by Katie Lee Biegel

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 12

2 pounds whole fingerling potatoes
Kosher salt
1/2 cup mayonnaise
3 tablespoons buttermilk
1 tablespoon grated Parmesan
1 tablespoon minced fresh chives
1 tablespoon minced fresh flat-leaf parsley
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
6 strips cooked bacon, crumbled
3 scallions, white and light green parts, sliced

Steps:

  • Put the potatoes in a large pot and cover with salted water. Bring to a boil, reduce the heat to a simmer, cover and cook until fork-tender, 15 to 20 minutes. Drain and let cool completely. Slice the potatoes into bite-size pieces.
  • In a large bowl, combine the mayonnaise, buttermilk, Parmesan, chives, parsley, garlic powder, onion powder and pepper and mix until well blended. Taste and season with salt if needed.
  • Add the potatoes to the bowl along with most of the bacon and scallions (reserve some of the bacon and scallions for a garnish) and gently mix. Transfer to a serving bowl or cover with plastic and refrigerate until ready to serve. Garnish with the reserved bacon and scallions before serving.

KRISTEN'S BACON RANCH POTATO SALAD



Kristen's Bacon Ranch Potato Salad image

This is the easiest recipe because it can be altered in so many ways. Add a little taco seasoning to spice it up -- or you can add other veggies for texture.

Provided by KristenB

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 2h35m

Yield 8

Number Of Ingredients 6

2 pounds red potatoes, cut into bite-size pieces
1 (16 ounce) container sour cream
1 (1 ounce) package ranch dressing mix
1 ¼ cups cooked bacon, crumbled
1 ½ cups shredded Cheddar cheese
2 bunches green onions, thinly sliced

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain, then run under cold water until cool.
  • Combine the sour cream and ranch dressing mix in a small bowl until well-blended. Transfer the potatoes, bacon, Cheddar cheese, and green onions to a large bowl. Stir in the sour cream mixture until well-coated. Cover and refrigerate for about 2 hours before serving.

Nutrition Facts : Calories 484.2 calories, Carbohydrate 27.1 g, Cholesterol 83.1 mg, Fat 32.5 g, Fiber 3.4 g, Protein 21.8 g, SaturatedFat 16.8 g, Sodium 1101.2 mg, Sugar 2.7 g

BACON-RANCH POTATO SALAD



Bacon-Ranch Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Number Of Ingredients 0

Steps:

  • Mix 2/3 cup mayonnaise, 1/4 cup buttermilk, 2 tablespoons cider vinegar, 1 minced garlic clove, 1/2 cup chopped celery, 2 chopped scallions, 1 teaspoon sugar, and salt and pepper. Toss with 2 pounds boiled cubed red potatoes. Top with 6 slices cooked bacon, crumbled.

QUICK BACON POTATO SALAD



Quick Bacon Potato Salad image

My family was tired of the same old potato salad at family functions, so I created this with the ingredients I had on hand. Now I'm always asked to bring it to potluck gatherings. -Tami Gallagher, Eagan, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 12

4 cups cubed red potatoes
1 cup chopped onion
7 bacon strips, cooked and crumbled
2 tablespoons minced fresh parsley
1-1/3 cups mayonnaise
3 tablespoons grated Parmesan cheese
3 tablespoons prepared ranch salad dressing
2 tablespoons prepared mustard
4 teaspoons white vinegar
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain., In a large bowl, combine the potatoes, onion, bacon and parsley. In a small bowl, combine the remaining ingredients. Pour over potato mixture; toss to coat. Refrigerate for 1 hour or until chilled.

Nutrition Facts :

BACON POTATO SALAD WITH RANCH AND SOUR CREAM



Bacon Potato Salad With Ranch and Sour Cream image

This is a delicious variation on potato salad. I found this recipe on the internet after I had it at an event catered by Backyard Burger. I don't know if this is the exact recipe they use but it is very similar. I serve the crumbled bacon separately so the vegetarians in our family can still enjoy.

Provided by PsychoCasseroleStep

Categories     Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

5 lbs red potatoes, boiled, sliced
1 cup Hellmann's mayonnaise
1 cup sour cream
1/2 lb bacon, fried, drained, crumbled
1/2 cup green onion, sliced
2 hard-boiled eggs, diced (optional)
1 stalk celery, finely diced
1 (8 ounce) packet ranch dressing mix
1 (2 1/4 ounce) can sliced black olives (optional)
crumbled blue cheese (optional)

Steps:

  • Mix potatoes, mayonnaise, sour cream, bacon, green onions, eggs, celery, and dressing mix. Add equal parts of more mayo and sour cream if not moist enough. Put in bowl, chill. Top with bleu cheese and black olives. (They can be optional).
  • This recipe also makes a great chicken or turkey salad, substitute the potatoes with the meat, and add some chopped pecans or almonds.

Nutrition Facts : Calories 501.3, Fat 28.7, SaturatedFat 9.1, Cholesterol 41.9, Sodium 524.1, Carbohydrate 53.8, Fiber 5.1, Sugar 6.8, Protein 9.7

POTATO AND BACON SALAD



Potato and Bacon Salad image

This is a creamy potato salad made with bacon and Dijon mustard that's great the second day too.

Provided by readernut

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Yield 8

Number Of Ingredients 8

5 eggs
4 slices bacon
2 tablespoons Dijon mustard, or to taste
1 cup mayonnaise
3 stalks celery, minced
2 pounds small potatoes
2 tablespoons chopped fresh parsley
salt and pepper to taste

Steps:

  • Place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or until tender. Drain and cool.
  • Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and place in a bowl of cold water to cool.
  • Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside.
  • Cook bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.
  • Peel and chop the potatoes, and stir into the bowl until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs, then sprinkle parsley over the top.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 22.3 g, Cholesterol 131.8 mg, Fat 27 g, Fiber 2.7 g, Protein 8.3 g, SaturatedFat 4.9 g, Sodium 419.8 mg, Sugar 1.7 g

BACON-RANCH POTATO SALAD



Bacon-Ranch Potato Salad image

Whether it's packed for lunch or shared for a picnic, who can resist a heaping helping of this creamy combo?

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 30m

Yield 9

Number Of Ingredients 7

1 1/2 lb small red potatoes (about 10), quartered
1/2 teaspoon salt
1 cup grape tomatoes, cut in half
1/2 cup chopped celery
1/4 cup chopped fresh chives or green onions
1/4 cup cooked crumbled bacon or 6 slices packaged precooked bacon (from 2.2-oz package), chopped
1/2 cup ranch dressing

Steps:

  • In Dutch oven or 5-quart saucepan, place potatoes and salt. Add water just to cover. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. Drain; rinse with cold water to cool. Drain well. Cool slightly.
  • Place potatoes in large bowl. Add tomatoes, celery, chives and bacon.
  • Stir in ranch dressing. Serve warm, or cover and refrigerate until ready to serve.

Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 2 g, TransFat 0 g

EASY RANCH POTATO SALAD



Easy Ranch Potato Salad image

This is another pool party favorite. It is very easy and quick to make yet very flavorful and real tasty It is perfect for a hot summer day or any day for that matter. The recipe can be adapted to suit your individual tastes by making additions or deletions. Feel free to experiment with whatever you have on hand.

Provided by Guava Girl

Categories     Potato

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (1 ounce) packet hidden valley ranch dressing mix
1/2 cup mayonnaise
1/4 cup water
3 lbs small red potatoes (boiled & cubed)
4 -5 slices bacon, fried crisp and then crumbled (or use Hormel bacon pieces (about 1/2 jar)
1 bunch green onion
1 cup sliced celery

Steps:

  • Combine dressing mix with mayonnaise and water.
  • You may also use the bottled Ranch dressing.
  • in place of the Ranch mix, mayo,& water.
  • Add potatoes, celery, bacon, and onions.
  • Toss to coat.
  • Chill.

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