Chicken Bacon Ranch Potato Salad Recipe

Name: Chicken Bacon Ranch Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 pounds Red Potatoes, Cut Into 1-inch Cubes And Rinsed; 1 pound Bacon; 2 cups Cooked Chicken, Cut Into Bite-sized Cubes; 1/2 cups Chopped Onion; FOR THE RANCH DRESSING:; 1 cup Mayonnaise; 1/2 cups Sour Cream; 3 Tablespoons Freshly Chopped Parsley; 2 Tablespoons Freshly Chopped Dill; 2 Tablespoons Freshly Chopped Chives; 1 clove Garlic, Minced; 2 Tablespoons Lemon Juice; 1 Tablespoon Buttermilk; 1/2 teaspoons Worcestershire Sauce; Salt And Pepper, to taste

Servings: persons

2-1/2 pounds Red Potatoes, Cut Into 1-inch Cubes And Rinsed
1 pound Bacon
2 cups Cooked Chicken, Cut Into Bite-sized Cubes
1/2 cups Chopped Onion
FOR THE RANCH DRESSING:
1 cup Mayonnaise
1/2 cups Sour Cream
3 Tablespoons Freshly Chopped Parsley
2 Tablespoons Freshly Chopped Dill
2 Tablespoons Freshly Chopped Chives
1 clove Garlic, Minced
2 Tablespoons Lemon Juice
1 Tablespoon Buttermilk
1/2 teaspoons Worcestershire Sauce
Salt And Pepper, to taste

1
Add potatoes to a large pot. Fill pot with enough cold water to cover potatoes by 1 inch. Bring water to a boil. Add a few generous pinches of kosher salt to water to season potatoes. Cook until potatoes are fork-tender, about 25-30 minutes.
2
While potatoes are cooking, cook bacon. Cut bacon into 1-inch pieces. Heat a large saute pan over medium heat. Add bacon to pan and cook until crispy. Remove crispy bacon from pan with a slotted spoon and place on a paper-towel-lined plate to absorb any excess fat. Set aside.
3
Strain potatoes and rinse with cold water to stop the cooking process. Allow potatoes to rest in strainer for a few minutes to drain off any excess water.
4
While potatoes are draining, prepare ranch dressing. In a bowl, add mayonnaise, sour cream, herbs, garlic, lemon juice, buttermilk, and Worcestershire sauce. Whisk to combine. Season mixture with salt and pepper to taste.
5
Transfer drained potatoes to a large bowl. Gently fold in ranch dressing mixture. Add chicken, bacon, and onion to bowl with potatoes and gently fold to combine. Season mixture with salt and pepper to taste.
6
Cover bowl and place salad in refrigerator to chill. The salad can be made up to 3 days in advance.

1361

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2-1/2 pounds Red Potatoes, Cut Into 1-inch Cubes And Rinsed, 1 pound Bacon, 2 cups Cooked Chicken, Cut Into Bite-sized Cubes, 1/2 cups Chopped Onion, and more.

Yes, Chicken Bacon Ranch Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken Bacon Ranch Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions