Ranch Potato Salad – a delicious recipe with Red Potatoes, Salt, Mix, Sour Cream, Mayonnaise, Green Onions. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Wash and lightly scrub potatoes, cutting out eyes or black spots. Place in a very large pot, add salt and enough water to cover. Bring to a boil, then boil for 20 minutes.
2
Meanwhile, in small bowl, mix together the ranch dressing mix, sour cream, mayonnaise and chopped/sliced green onions. Cover and refrigerate for 2 or more hours.
3
Cut bacon into pieces and cook until crisp. Drain grease and cool.
4
When potatoes are done, drain and rinse with cold water. Cut into 1-inch cubes. You will have lots of potato peels to peel off. Just grab the loose peels and discard. Refrigerate cubed potatoes for 2 or more hours or until cool.
5
Shred cheese. Mix potatoes with the ranch dressing mixture. Lightly fold in bacon and shredded cheese, saving some to sprinkle over the top as decoration/accent.
1641
kcal
Calories
109
g
Fat
104
g
Carbs
59
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 pounds Red Potatoes, 1 Tablespoon Salt, 1 envelope (about 1 Oz. Packet) Ranch Dressing Seasoning Mix, 1 cup Sour Cream, and more.
Yes, 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.
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