Salad · Sides

Cheesy Bacon Ranch Potato Salad

I’ve been working in TV news for more than 10 years.

It’s hard to believe that. I remember my first day at a television station like it was yesterday. I thought everything was so technologically advanced and that I was way out of my league for a choice of a job.

Looking back now, I realize both of those things couldn’t be further from the truth. The equipment was so old it would break if you bumped into it. We were still using tapes, tape decks, and even cameras with black-and-white viewfinders.

As for being out of my league, no way. I now work in a top 45 market and we hire straight out of college. When I began, a Top 45 market was your 2nd or even 3rd job out of college. The market I started in was ranked in the 140’s…right where I belonged out of college.

I’ve learned quite a few things over the years by working in news.

One minute is a REALLY long time when you’re speaking extemporaneously.

ALWAYS bring extra batteries.

Be prepared for disappointment.

If there’s a big blue H on a weather map in the summer, be prepared to sweat. A LOT.

We’re getting our second major heat wave of the year (see above: big blue H) next week and I’m grossly unprepared for it. I don’t have a sun blocker for my windshield, my summer wardrobe is feeling rather blah, and my toenails are in rough shape so wearing open-toed shoes makes me look crazy sometimes (I lost a toenail in April due to a whole brick-tripping-and-falling incident).

One thing I can count on for the heat wave, though: I’ve got plenty of summer foods lined up.

I buy hot dogs and bratwurst in bulk now and I’ve got plenty for the grill. I’m ready to make salads for lunch for the next few weeks. I’ve also got an incredible potato salad recipe I made this weekend that I can make again.

This potato salad is incredible. I usually like savory potato salads compared to the sweeter variety, and this one hit every savory note. What’s not to love about a bacon-cheddar-ranch combo??

One thing you should do differently for this recipe: use red potatoes or Russet potatoes. I used yellow potatoes and the texture was just way too starchy. It ended up more like mashed potatoes. I love the flavor of yellow potatoes, but I won’t be using them in a potato salad again.


Cheesy Bacon Ranch Potato Salad

  • Servings: 8-10
  • Difficulty: Easy
  • Print

A savory potato salad packed full of cheddar, bacon, and homemade ranch dressing.


  • 4 cups diced potatoes (Red or Russet, peeled if you want)
  • 3 eggs, hard boiled and roughly chopped
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 3 TBS. (or a full 1 oz. packet) ranch seasoning
  • 1 cup shredded cheddar cheese
  • 6 strips bacon, cooked and crumbled
  • 4 green onions, diced
  • Directions

    1. Boil potatoes until softened (or semi-firm) making sure not to over cook. You don’t want to mash the potatoes, but you want them soft enough to eat.
    2. Drain potatoes and let cool. In the meantime, making the ranch dressing: in a small bowl, stir together the sour cream, mayonnaise and ranch seasoning.
    3. Once potatoes are cooled, add them to a large bow. Stir in eggs, ranch dressing, cheese, bacon and white bits of green onions. Refrigerate until ready to serve.
    4. Serve potato salad topped with extra crumbled bacon and green tops of green onions.

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