The Ultimate Creamy Ranch Potato Salad: Your Go-To BBQ Side Dish

When planning for summer gatherings, picnics, holiday feasts, or backyard barbecues, one side dish consistently comes to mind as the perfect complement: this incredible Ranch Potato Salad! It’s more than just a side; it’s a culinary masterpiece that transforms any meal into a memorable occasion. Imagine perfectly cooked, tender potatoes coated in a rich, tangy ranch dressing, studded with savory bacon, sharp cheddar, and a delicate crunch of red onion. This isn’t just any potato salad; it’s the kind that elicits rave reviews and constant requests for the recipe. I can personally attest to its irresistible nature – once you start, it’s hard to stop!

This Ranch Potato Salad effortlessly marries the classic comfort of a traditional potato salad with the beloved flavors of ranch dressing, creating a vibrant, deeply satisfying dish. It’s hearty enough to stand alongside a juicy grilled burger, succulent BBQ ribs, or smoked brisket, yet refreshing enough to brighten up a summer spread. Whether you’re hosting a Memorial Day cookout, a Fourth of July celebration, a Labor Day party, or simply enjoying a casual weeknight dinner, this recipe promises to be a crowd-pleaser and a staple in your culinary repertoire. It’s truly a Texas ranch potato salad experience, no matter where you are.

Ranch Potato Salad in a glass bowl topped with chives, bacon, and cheddar. Ready to serve.

I take this with me anytime I am invited to a backyard bash and I get so many compliments and requests for the recipe. It quickly becomes everyone’s favorite creamy ranch potato salad, a testament to its irresistible flavor profile. This post was originally written on December 29, 2022, and updated on May 29, 2024, to bring you even more tips and insights for making it perfect.

Why This Ranch Potato Salad Stands Out

What makes this particular ranch potato salad recipe exceptional? It’s all about the balance and thoughtful preparation of each component. We start with creamy, tender potatoes, providing the perfect canvas. The dressing is a symphony of tangy sour cream and rich mayonnaise, infused with a vibrant ranch seasoning blend that elevates every bite. The optional, but highly recommended, step of lightly pickling the red onions in vinegar adds a subtle tang and mellows their sharp edge, preventing any harsh aftertaste and creating a sophisticated flavor profile. Finally, the generous additions of crispy, salty bacon and sharp, flavorful cheddar cheese contribute layers of texture and umami that make this salad truly loaded and utterly addictive. It’s a combination that hits all the right notes: creamy, crunchy, tangy, salty, and incredibly fresh.

Ingredients That Make It Shine

Every ingredient in this recipe plays a crucial role in crafting its signature flavor and texture. Understanding their purpose will help you appreciate the magic behind this perfect side dish.

Yukon Gold Potatoes: These are my go-to for potato salad, and for good reason. Their naturally buttery flavor, creamy texture, and relatively low starch content mean they hold their shape well after cooking without becoming mushy. They absorb the dressing beautifully, contributing to the salad’s luxurious mouthfeel. While russet potatoes can be too starchy and crumbly, and red potatoes a bit too waxy, Yukon Golds strike the ideal balance.
Mayonnaise: The foundation of any good creamy potato salad dressing. Use a high-quality, full-fat mayonnaise for the richest flavor and silkiest texture. It provides the essential emulsification and a touch of tang.
Sour Cream: This is where the “loaded baked potato” vibe truly comes in. Sour cream adds a delightful tang and a lovely creaminess that brightens the dressing and complements the richness of the bacon and cheese. It also helps the herby ranch seasoning to truly pop.
Ranch Seasoning Mix: The star flavor! Whether you use a store-bought packet or a homemade blend, ensure it’s fresh and potent. This mix typically contains a blend of buttermilk powder, dill, chives, garlic powder, onion powder, and other spices that are universally loved.
Red Onions: These provide a much-needed bite and a pungent freshness. However, raw red onion can sometimes be overpowering or cause digestive discomfort for some. My favorite trick, which I highly recommend, is to thinly slice or finely dice the red onions and let them soak in a mild vinegar (like white balsamic or rosé vinegar) for 10-15 minutes. This quick pickling process gently “cooks” the raw edge off the onion, mellowing its harshness, reducing acidity, and infusing it with a delicate, tangy sweetness that harmonizes beautifully with the rich dressing.
Sharp Cheddar Cheese: For the ultimate flavor, opt for a good quality block of sharp yellow cheddar cheese and shred it yourself. Pre-shredded cheeses often contain anti-caking agents like cellulose or potato starch, which can give your salad a slightly gummy or floury texture and prevent the cheese from melting into the dressing as smoothly. Tillamook cheddar is a personal favorite for its consistent quality and bold flavor. You can reserve a handful for garnishing.
Thick-Cut Bacon: Crispy, smoky bacon bits are non-negotiable for that “loaded” experience. Thick-cut bacon provides a satisfying chew and robust flavor. Cook it until perfectly crisp, then crumble it into bite-sized pieces. Remember to reserve some for garnish!
Fresh Chives: Minced fresh chives offer a mild, delicate onion flavor and a beautiful pop of green color, enhancing both the taste and visual appeal of the salad. Again, reserve a sprinkle for garnishing.
Kosher Salt and Freshly Cracked Black Pepper: Essential for seasoning and balancing all the flavors. Always taste and adjust as you go!

Ingredients needed to make Ranch Potato Salad.

For precise ingredient measurements and a detailed step-by-step guide, please use the JUMP TO RECIPE button at the top of the post, or scroll down to the bottom for the complete recipe card.

Step-by-Step Method for Perfection

Making this ranch potato salad is surprisingly straightforward, yet the attention to a few key steps ensures a phenomenal result every time.

Prepare the Potatoes: Begin by washing your Yukon Gold potatoes thoroughly. Dice them into roughly one-inch, bite-sized pieces. The key here is uniformity – ensuring all pieces are approximately the same size allows them to cook evenly, preventing some from being undercooked while others turn mushy.
Boil and Season: Transfer the diced potatoes to a large pot. Fill the pot with cold water until the potatoes are covered by about an inch. Add a generous tablespoon of kosher salt to the water. Salting the water is crucial; it seasons the potatoes from the inside out, ensuring they aren’t bland or chalky when mixed with the dressing. Bring the water to a rolling boil over medium-high heat.
Cook to Perfection: Once boiling, cook the potatoes for about 8-12 minutes, or until they are fork-tender. You should be able to easily pierce them with a fork, but they should still hold their shape and not fall apart. Be careful not to overcook them, as mushy potatoes make for a less enjoyable salad.
Cool Completely and Chill: Immediately drain the cooked potatoes and spread them out in a single layer on a large rimmed baking sheet. This allows them to cool quickly and completely to room temperature. Once cool, transfer the baking sheet to the refrigerator or even the freezer for a short period to get them truly cold. This step is vital: cold potatoes absorb the dressing much better, resulting in a more flavorful and less watery salad. It also helps maintain their texture.

Boiled potatoes cooling a bit before adding the sauce.

Mellow the Red Onions (Highly Recommended): While the potatoes are cooling, prepare your red onions. Finely dice them or slice them very thinly. Place them in a small bowl and cover them with a splash of white balsamic or rosé vinegar. Let them soak for about 10-15 minutes. This simple step works wonders: it removes the raw, sharp bite from the onions, adds a pleasant, subtle tang, and makes them easier to digest. You’ll be left with a milder, more flavorful onion that enhances rather than overwhelms the salad. Drain any excess vinegar before adding to the dressing.

Onions soaking in rosé vinegar for a quick pickle to take the raw bite off of them.

Whether you choose to start by marinating your onions or not, follow the remaining directions the same way.

Prepare the Dressing: In a large mixing bowl, combine the mayonnaise, sour cream, ranch seasoning mix, minced chives, and the mellowed (and drained) red onion. Whisk everything together until thoroughly combined and smooth.

Mixing up the sauce for the potato salad.

Folding in some of the cheddar with the sauce for the potato salad.

Combine All Ingredients: Once the potatoes are thoroughly chilled, add them to the bowl with the dressing. Gently fold in most of the shredded sharp cheddar cheese and about two-thirds of the crispy bacon crumbles. Reserve a small amount of cheese, bacon, and chives for garnishing later. The key here is to fold gently to avoid breaking up the tender potato pieces.
Season and Chill: Season the potato salad generously with kosher salt and freshly cracked black pepper. Give it a taste and adjust the seasoning as needed. Sometimes a little more salt or a pinch of pepper can truly make the flavors sing. Once seasoned, cover the bowl tightly and refrigerate for at least one hour, or ideally, several hours, or even overnight. This chilling period is crucial as it allows all the delicious flavors to meld and deepen, transforming a good salad into an exceptional one. While you can certainly enjoy it right away, the flavors truly develop with time.

Ranch Potato Salad in a glass bowl topped with chives, bacon, and cheddar.

Garnish and Serve: Before serving, give the salad a gentle stir. Garnish the top with the reserved crispy bacon, shredded cheddar cheese, and fresh chives for a beautiful presentation that hints at the deliciousness within. Serve cold and watch it disappear! This salad is perfect for your next Memorial Day, Fourth of July, or Labor Day party. It is an ideal side for burgers, hot dogs, and any grilled meats, always proving to be a crowd-pleaser. Any warm summer holiday, barbecue, or pool party needs this refreshing and flavorful salad.

Expert Tips & FAQs for the Best Ranch Potato Salad

Achieving potato salad perfection is simple with a few insider tips. These suggestions will help you elevate your Ranch Potato Salad from good to truly unforgettable.

Choosing the Right Potatoes: While Yukon Golds are my top recommendation for their creamy texture and ability to hold shape, you can experiment. Red potatoes, with their waxy texture and thin skins, also work well, especially if you prefer a firmer bite (no need to peel them). Russets are starchier and tend to become fluffier, absorbing more dressing but potentially breaking down more easily. Whichever you choose, aim for consistency in size when dicing.
Don’t Skimp on Salting the Water: Just like pasta, potatoes need seasoning while they cook. Adding a good amount of kosher salt to the boiling water infuses flavor into the potatoes from the core, ensuring they aren’t bland when mixed with the dressing.
The Importance of Cold Potatoes: This is a game-changer! Hot or warm potatoes will absorb the dressing too quickly and can become mushy, leading to a watery salad. Chilling them completely helps them maintain their firm texture and allows them to properly coat with the creamy dressing without “melting” it. This also enhances food safety for picnic dishes.
Freshly Grated Cheese Makes a Difference: This tip cannot be stressed enough. Pre-shredded cheeses are often coated with anti-caking agents (like cellulose) that can make them gritty, prevent them from blending smoothly into the dressing, and sometimes leave an unpleasant texture. Freshly grating your own sharp cheddar ensures the purest flavor and best melt-in-your-mouth experience.
Storage and Make-Ahead: This potato salad is a fantastic make-ahead dish! Its flavors actually improve after a few hours or even a full day in the refrigerator, allowing everything to meld beautifully. Store any leftovers in an airtight container in the refrigerator for 4-5 days. It’s perfect for meal prepping for a week of delicious lunches or for simplifying holiday cooking.
Adjusting Consistency: If your dressing feels too thick, you can thin it with a tablespoon or two of milk, buttermilk, or even a little pickle juice (for added tang). If it’s too thin, a bit more mayonnaise or sour cream can help, but remember that cold potatoes will absorb some liquid over time.
Serving Temperature: For optimal flavor and texture, serve this Ranch Potato Salad chilled. This keeps it refreshing and ensures the dressing is at its best.

Flavorful Substitutions You Can Try

Don’t be afraid to customize this recipe to your taste or what you have on hand. Here are some delicious substitutions and additions:

Potatoes: As mentioned, red potatoes (leave skins on for color and extra fiber) or even small new potatoes can be used for a slightly different texture profile. For an even more complex flavor, consider roasting the potatoes instead of boiling them (after dicing and seasoning with salt, pepper, and a touch of oil) for a slightly crispy exterior and deeper potato flavor. Just ensure they are fully cooled before mixing.
Bacon: While fresh, thick-cut bacon is superior, good quality real bacon bits can be a time-saver. If using them, I suggest a quick sauté in a dry skillet to freshen them up, restore crispness, and deepen their smoky flavor. Drain any excess fat before adding them.
Cheese: Experiment with different types of cheddar, from mild to extra sharp. White cheddar is a fantastic alternative for a milder, more sophisticated look. Other cheeses like Colby Jack, Monterey Jack, or even a smoked gouda could add interesting dimensions.
Creamy Base: For a slightly lighter version, you can substitute some or all of the sour cream with plain Greek yogurt. Be aware that Greek yogurt has a stronger tang, so you might want to adjust the ranch seasoning or add a touch of sweetness (like a pinch of sugar) to balance it. For a richer, tangier dressing, some people like to add a tablespoon of Dijon mustard or a splash of apple cider vinegar directly to the dressing mix.
Ranch Seasoning: If you prefer to make your own ranch seasoning, combine dried parsley, dried dill, garlic powder, onion powder, and a pinch of salt and pepper. This allows you to control the exact flavor profile.
Add-ins for Extra Crunch or Flavor:
- Celery: Finely diced celery adds a classic crunch and refreshing element.
- Bell Peppers: A touch of finely diced green or red bell pepper can add color and a subtle crispness.
- Hard-Boiled Eggs: Chopped hard-boiled eggs are a traditional potato salad addition that brings extra protein and a creamy texture.
- Pickle Relish: For those who love a bit more tang and sweetness, a tablespoon or two of sweet pickle relish or dill relish can be folded into the dressing.

Ranch Potato Salad in a bowl topped with chives, bacon, and cheddar, ready to eat!

More of my Favorite Salad Recipes

When I want a dinner salad on a hot summer day I love to make this BBQ Chicken Salad. Throw the chicken on the grill and chop a few veg, toss it all together and you have dinner.

For a quick and easy picnic star make this Simple Chicken Salad that can easily be customized to your liking.

If you love an Italian Grinder sandwich or have seen the viral chopped grinder, you will love this Italian Chopped Salad. It has all those classic flavors but in a stunning salad.

After I throw some steaks on the grill I whip up this Classic Caesar Salad. It takes no time to make and they are a perfect pairing any day!

This is another one of those big dinner salads I love to make. Taco Salad with Doritos is simple and delicious and just feels nostalgic.

Here is another great salad for grilling season. My Tomato Feta Salad goes with just about anything that comes off the grill, and the tomatoes are usually at their peak flavor during the grilling season.

My friend shares this Flank Steak Salad with Balsamic Dressing on her blog and it would make a wonderful supper on a warm summer day.

Ranch Potato Salad in a bowl topped with chives, bacon, and cheddar. Ready to serve.

Did you make this truly perfect Ranch Potato Salad recipe? I would love to hear from you! Please let me know by leaving a review or comment below. And for more delicious recipes and cooking inspiration, be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook! Your culinary adventures make my day!

📖 Recipe

Yield: about 3 pounds

Ranch Potato Salad

Prep Time:
30 minutes

Cook Time:
15 minutes

Total Time:
45 minutes

I really do think that I can call this Ranch Potato Salad perfect! I have never made a recipe that tasted more quintessential.

Ingredients

2-3 pound Yukon Gold Potatoes, about 8-10 medium potatoes diced and boiled
1 cup Mayonaise
1 cup Sour Cream
2 tablespoons Ranch Seasoning Mix
2 tablespoons Chives, minced + more for garnishing before serving
½ cup Red Onions, finely diced
2-3 cups Sharp Cheddar Cheese, shredded, reserve a handful for garnishing the top before serving
6-8 strips Thick Cut Bacon, crisped (or bacon bits crisped), reserve some for garnishing the top before serving
Kosher Salt, as needed
Fresh Cracked Black Pepper, as needed

Instructions

Bring a large pot of water to boil over medium-high heat on the stove.

Dice the potatoes into even, bite-sized pieces.

Place the potatoes in the boiling water with a tablespoon of kosher salt, stir, and cook until fork tender, 10-12 minutes.

Drain the cooked potatoes out of the boiling water and spread them out on a rimmed baking sheet to cool. Allow them to cool for 10-15 minutes at room temp them place them in the fridge or freezer until COLD!

To make the dressing, whisk together the mayo, sour cream, ranch seasoning, chives, and red onion in the base of a large bowl.

Fold in the cheddar, then add the potatoes and fold everything together.

Season the mixture with some salt and pepper and in the bacon. Stir to combine then taste and adjust the seasoning if needed, adding more salt and pepper if you feel it needs it.

Refrigerate the salad for 1-hour minimum for all the flavors to meld, up to overnight.

Before serving, top with the reserved bacon, cheddar, and chives.

Notes

Expert Tips & FAQs:

Choosing the Right Potatoes: Yukon Golds are preferred for their creamy texture. Red potatoes (with skins) also work. Russets can be used but may be starchier. Ensure uniform dicing for even cooking.
Salting the Water: Seasoning the boiling water is crucial for flavorful potatoes that aren’t bland.
The Importance of Cold Potatoes: Chill potatoes completely after cooking. Cold potatoes absorb dressing better, prevent mushiness, and maintain texture.
Freshly Grated Cheese Makes a Difference: Use freshly grated sharp cheddar instead of pre-shredded to avoid anti-caking agents that can affect texture.
Storage and Make-Ahead: This salad improves with refrigeration. Store in an airtight container for 4-5 days.
Adjusting Consistency: Thin dressing with milk or pickle juice; thicken with more mayo or sour cream.
Serving Temperature: Serve chilled for best flavor and refreshment.

Flavorful Substitutions:

Potatoes: Red potatoes (skins on) or small new potatoes can be used. Roasted potatoes (cooled) can add a deeper flavor.
Bacon: Real bacon bits are acceptable; sauté them briefly to restore crispness and flavor.
Cheese: Experiment with mild or extra sharp cheddar, white cheddar, Colby Jack, Monterey Jack, or smoked gouda.
Creamy Base: Plain Greek yogurt can substitute sour cream for a lighter version, but adjust seasoning for its tang. Add Dijon mustard or apple cider vinegar for extra tang.
Ranch Seasoning: Make your own blend with dried parsley, dill, garlic powder, onion powder, salt, and pepper.
Add-ins: Consider finely diced celery, bell peppers, chopped hard-boiled eggs, or a tablespoon or two of sweet or dill pickle relish for extra crunch or flavor variations.

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Creamy Ranch Potato Salad