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Creamy Loaded Bacon Ranch Potato Salad for a Crowd

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This creamy, bacon-loaded, ranch-infused potato salad is perfect for feeding a crowd at potlucks, barbecues, and family gatherings. It’s simple to make, holds up beautifully, and always disappears fast.

Ingredients

Scale
  • 5 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoons salt (for boiling water)
  • 1 ½ cups full-fat sour cream
  • 1 cup good-quality mayonnaise (Hellmann’s or Duke’s recommended)
  • 1 packet (1 ounce) ranch seasoning mix (Hidden Valley recommended)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon garlic powder
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon smoked paprika (optional)
  • 1 pound thick-cut bacon, cooked until crispy and crumbled (about 12–16 slices)
  • 4 green onions, thinly sliced (both white and green parts)
  • ½ cup fresh dill, chopped
  • 2 celery ribs, finely diced
  • ¼ cup fresh parsley, chopped
  • Extra crumbled bacon for garnish (optional)
  • Sliced green onions for garnish (optional)
  • Smoked paprika for garnish (optional)

Instructions

  1. Cook the Bacon First: Preheat oven to 400°F (200°C). Line a baking sheet with foil and arrange bacon strips in a single layer. Bake for 15-20 minutes until deeply golden and crispy. Transfer to a paper towel-lined plate to drain and cool. Once cool, crumble into small pieces. Reserve about ¼ cup for garnish.
  2. Prepare the Potatoes: While bacon cooks, peel Yukon Gold potatoes and cut into uniform 1-inch cubes. Rinse cubed potatoes in cold water to remove excess starch.
  3. Boil the Potatoes: Place potato cubes in a large stockpot and cover with cold water by about 2 inches. Add 2 tablespoons of salt. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 10-15 minutes until tender but still firm (fork should slide in with slight resistance).
  4. Drain and Cool the Potatoes: Drain potatoes in a colander. Spread them out on a baking sheet in a single layer to cool completely (at least 30 minutes at room temperature or 15 minutes in the fridge).
  5. Make the Creamy Ranch Dressing: In a medium bowl, whisk together sour cream, mayonnaise, ranch seasoning mix, lemon juice, garlic powder, black pepper, and smoked paprika (if using) until smooth. Cover and refrigerate until ready to use.
  6. Chop the Fresh Ingredients: Thinly slice green onions, chop fresh dill and parsley, and finely dice celery.
  7. Assemble the Salad: In a large mixing bowl, combine cooled potatoes, crumbled bacon (reserve some for garnish), green onions, fresh dill, and diced celery. Pour ranch dressing over the top and gently fold with a rubber spatula until evenly coated.
  8. Chill and Let Flavors Marry: Cover bowl and refrigerate for at least 2 hours, preferably 4 hours or overnight.
  9. Garnish and Serve: Just before serving, give the salad a gentle stir. Transfer to a serving bowl and top with reserved crumbled bacon, sliced green onions, and a light dusting of smoked paprika.

Notes

Cool potatoes completely before adding dressing to prevent a watery salad. For best flavor, make a day ahead and refrigerate overnight. Reserve some bacon for garnish to maintain crunch. If serving outdoors, keep on ice and don’t let sit out for more than 2 hours (1 hour if above 90°F).

Nutrition

Keywords: potato salad, bacon ranch potato salad, loaded potato salad, crowd-pleasing potato salad, creamy potato salad, barbecue side dish, picnic recipe

Find it online: https://tastypierecipes.com/creamy-loaded-bacon-ranch-potato-salad-for-a-crowd/