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+ servings

Cheddar Bacon Ranch Potato Salad

Jennie Duncan
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side, Side Dish
Cuisine American
Servings 6 servings
Calories 392 kcal


  • 2 pounds red potatoes (washed and peeled)
  • 16 oz sour cream
  • 1 oz ranch seasoning mix (1 package)
  • 1 ¼ cups bacon (cooked and crumbled)
  • 1 ½ cups cheddar cheese (shredded)
  • ½ cup green onion (minced)


  • Cut potatoes into bite size pieces and place them in a large pot. Cover with water and boil them on medium/high heat for 10-15 minutes or until tender. Drain potatoes and place them in a large mixing bowl to cool slightly.
  • In a separate bowl mix together sour cream and ranch seasoning. 
  • Mix together sour cream mix, cooked bacon, shredded cheese, and green onions in a bowl with potatoes. Gently mix until evenly coated. Place in the fridge to chill or serve immediately. 



Calories: 392kcalCarbohydrates: 27gProtein: 12gFat: 26gSaturated Fat: 15gCholesterol: 72mgSodium: 303mgPotassium: 856mgFiber: 2gSugar: 4gVitamin A: 850IUVitamin C: 15.3mgCalcium: 308mgIron: 1.5mg
Keyword potato, potato salad, ranch, red potato
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