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+ servings

Loaded Ranch Potato Salad

Creamy golden potatoes dressed in a spicy brown mustard and ranch, sour cream dressing.  Loaded with sharp cheddar cheese, green onions, and bacon, this delicious potato salad is a new twist on a classic summertime dish.  Serve during holidays, summer parties, barbecues and family get-togethers.
Course Side Dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 people


  • 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


  • 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 drain. 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.


If potato salad is dry, stir in a little milk or extra sour cream.