Bacon Ranch Potato Salad

Potato salad is always a risky choice at gatherings, I think. You never know what could be hidden underneath all the creaminess, or what even makes the creaminess. Sometimes even after eating a whole helping, you’re not quite sure what was in it.

We recently had some potato salad from Whole Hog BBQ, and I knew I had to figure out this recipe because it was amazing. There were a few recipes already out there, but none of them seemed quite right. So, this is what I came up with. I’m not sure if it’s exactly spot-on. But it is awesomely delicious in so many ways.

I wanted to start out with baked potatoes, but who wants to wait for them to cool before you can even cut them? So I cut them up to the size I wanted them in the salad and semi-roasted them with ranch seasoning and they turned out great. I then mixed up the base of mayo and sour cream and mixed in all sorts of good things like bacon and green onions. Honestly, so good. The best potato salad I’ve had in a long time.

So, if your weather is nice enough to grill. Get out there and make some of this to go with it!

Bacon Ranch Potato Salad

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 2 hours, 15 minutes


  • 2 1/2 pounds red potatoes, washed and cut into bite size chunks
  • 1/3 cup vegetable oil
  • 1 packet ranch seasoning
  • 3/4 cup mayo
  • 1 cup sour cream
  • 1/2 cup cooked bacon, chopped fine (about 6 pieces)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon parsley
  • 1/2 teaspoon salt
  • 1/2 tablespoon sugar
  • 1 teaspoon ranch seasoning
  • 1/2 cup green onions


  1. Heat oven to 425 degrees.
  2. Mix potatoes, vegetable oil and ranch seasoning packet in a bowl to fully cover potatoes.
  3. Place in a 9x13 baking dish, cover with foil and bake fro 45 minutes. Pour out onto a baking sheet to allow to cool completely.
  4. Mix together remaining ingredients.
  5. When potatoes are completely cool, add to the rest of the ingredients and mix well.
  6. Cover and refrigerate for at least an hour before serving (the longer the better!).


To aid in the cooling process, you can take the entire baking sheet of potatoes and put it in the freezer for a few minutes (just don't forget about them cause they shouldn't be in there too long).

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