Summer Grilling and the Irresistible Loaded Ranch Potato Salad
As summer approaches, it’s the perfect time to fire up the grill and gather friends and family for a backyard barbeque. At the heart of these gatherings is often a dish that is beloved for its ability to delight a crowd: the potato salad. This creamy, comforting side is not only easy to make but also versatile in any barbecue menu.
Recipe for Loaded Ranch Potato Salad
Let’s create a potato salad that stands out! Here’s how:
- Boil the Potatoes: Start by boiling peeled potatoes in a large pot for about 20-30 minutes until they are just tender.
- Crisp the Bacon: While the potatoes cook, fry up some bacon until crispy and set it aside on paper towels to drain.
- Prep the extras: Chop green onions and fresh parsley and crumble the cooked bacon.
- Make the Dressing: In a small bowl, combine sour cream, your favorite spicy brown mustard (or a mustard of your choice), ranch seasoning powder, chopped parsley, green onions, a pinch of red pepper flakes, salt, and pepper to taste.
- Combine: Once the potatoes are cooked and slightly cooled, mash them lightly in a large bowl—keeping the texture chunky. Fold in the sour cream dressing until well mixed.
- Add the Goodies: Stir in shredded cheddar cheese and the crispy bacon.
Remember, the longer this salad sits in the fridge, the more the flavors meld and intensify.
No backyard barbecue is complete without this loaded ranch potato salad. This classic and timeless dish has a permanent place on our summertime menu. When potato salad is made right, it’s special. It’s placed alongside juicy steaks, grilled chicken, burgers or hot dogs, and balances out the charred flavors of the grill with potato salad’s creamy attributes. During summer, I love to make this dish with fresh herbs like parsley and green onions from the garden.
Variations for Every Guest
To accommodate all dietary preferences, consider these swaps:
- Vegan: Use vegan mayo or a plant based sour cream and skip the bacon or use a plant based alternative.
- Gluten-Free: Ensure that the ranch seasoning and mustard are gluten-free.
- Addons: Consider adding other ingredients like diced red bell peppers for sweetness, capers or pickles for a tangy kick, or even hard-boiled eggs for extra richness.
Potato salad is more than just a side dish; it’s a canvas for creativity. Try adding different herbs, spices, or even a squeeze of lemon for a zesty twist.
We Want to Hear from You!
Made your version of this Loaded Ranch Potato Salad? Share your creations on social media and let us know what twists you added. Whether it’s a family gathering or a large party, this dish is sure to be a hit.
Potato salad is the perfect side dish to serve to the family or a hungry crowd. How can anyone go wrong with potatoes dressed in a creamy mustard and ranch sour cream dressing topped with loads of cheese and bacon?
Maybe it’s my Mid-Western roots calling me out or maybe it’s just that mustard tastes better with everything!
Can I make the potato salad ahead of time?
Absolutely! This potato salad actually tastes better when made a day ahead. The flavors have more time to meld together in the fridge, enhancing the overall taste.
What are the best potatoes to use for potato salad?
For this recipe, waxy potatoes like Yukon Gold or red potatoes are ideal because they hold their shape well after cooking and have a creamy texture.
How can I make this potato salad healthier?
To make a healthier version of this potato salad, you can substitute the sour cream with Greek yogurt and use a reduced-fat cheese. Additionally, consider using a turkey bacon alternative or omitting the bacon for a lighter dish.
Is there a substitute for ranch seasoning?
If you don’t have ranch seasoning, you can make a quick mix using dried herbs like dill, parsley, garlic powder, onion powder, salt, and pepper. Adjust the quantities to taste.
How long can I store the potato salad in the refrigerator?
This potato salad can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to give it a good stir before serving it again.
Can this recipe be made vegan?
Yes, it’s easy to make this potato salad vegan. Use vegan mayo instead of sour cream, and opt for a vegan cheese and bacon substitute. Ensure your mustard and other ingredients are vegan-friendly.
What are some good additions to this potato salad?
Some tasty additions include diced celery for crunch, chopped hard-boiled eggs for protein, or fresh herbs like dill or cilantro for a burst of flavor. You can also add a splash of apple cider vinegar for a tangy twist.
How can I make this potato salad spicy?
To add a spicy kick to your potato salad, increase the amount of red pepper flakes, or add diced jalapeños or a dash of hot sauce to the dressing.
What should I serve with Loaded Ranch Potato Salad?
This potato salad pairs wonderfully with grilled meats such as burgers, hot dogs, chicken, or steak. It also goes well with other picnic favorites like corn on the cob, coleslaw, and baked beans.
Can I freeze potato salad?
Freezing potato salad is not recommended. The creamy dressing and cooked potatoes may become grainy and watery when thawed, affecting the texture and flavor.
Other Recipes
Loaded Ranch Potato Salad
Ingredients
- 48 ounces golden yellow potatoes
- 8 slices bacon
- 16 ounces sour cream (about 1 + 1/2 cups)
- 2 + 1/2 tablespoons French’s® Spicy Brown Mustard
- 1 ounce ranch seasoning mix
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1/3 cup fresh curly parsley, chopped
- 2 cups sharp cheddar cheese, grated
- 4 stalks green onions, diced
Instructions
- In a large pot, boil water on stove top. Peel potatoes then place in boiling pot of water and boil for 20-30 minutes.
- Meanwhile, cook 7 strips of bacon until crispy then place on paper towel to absorb grease.
- Chop green onions, parsley, and bacon; set aside.
- In a small bowl, mix sour cream, French’s® Spicy Brown Mustard, ranch seasoning powder, parsley, green onions, red pepper flakes, salt, and pepper.
- In a large bowl, slightly mash potatoes, leaving it chunky.
- Add sour cream mixture and mix well.
- Fold in cheddar cheese and chipped bacon.
- Flavors will become enhanced the longer it sits refrigerated.
Notes
Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.
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16 Responses
I love to make potato salad and I’ve always used frenchies mustard how ever I do very some what from the rest of the recipe one I use mirical whip frenchies mustard and horseradish that for the dressing in the salad it self I use boiledeggs celery sliced thinly I also use about a table spoon lime juice and vinegar the other thing is I like to serve it unrefrigated so now we have two ways to do this salad
That recipe does sound good, too, Mary!
I made this to go with a pork butt my husband smoked for dinner tonight. I prepared it just like the recipe, except I didn’t kinda mash the potatoes (we like a chunky potato salad). It was phenomenal. Even then pick eaters devoured it. My husband said, and I quote, “next BBQ we have? You’re making that!” Great recipe!!! Thank you so much!!!
Hi Mary, I’m so glad they loved it. It’s really a great side dish to make during the summer and I kind of want pork now, too 🙂
Is very tasty
Looks Good!!
love it
Loaded Ranch Potato Salad is one of my most favorite variations of potato salad. Yours looks just perfect, I wish I could take a forkful right now!
Yes, please, l would love a generous portion any time. Bacon and potatoes can only make this salad taste like a dream. And cheese!!! My kind of salad.
OMG, I would totally make this and eat the whole bowl all by myself!!! This is simply delicious and has all my fav ingredients including Bacon 🙂
This is just a mountain fo pure goodness, love potatoes and bacon and then adding the mustard this combination of flavors is just perfect yummy!
mm, mm, good! This potato salad looks wonderful! I love loaded baked potatoes and have similar recipe on my site … but I’ll be giving yours a try soon. The addition of mustard, that’s what I’m looking forward too. (Unless we can figure out how I can just put my fork into your picture!! )
This looks interesting. I want make one like this with vegan version:) beautifully captured!
Potato salad is my absolute favorite dish at our 4th of July picnic. This version looks so good. We have a sour cream based recipe, but I never thought about using mustard and ranch in it too! I need to try your version soon.
This is why I love potato so much..! Such a versatile vegetable..and it takes honestly anything you give…! This looks so amazing . Love a good potato salad.
My favorite thing about potato salad is the way you can completely change it to go with any meal. Honestly, all you needed was to say “bacon,” and I’m ready! I like that you used the spicy brown mustard. I prefer it to the standard yellow mustard.