Potato Salad Recipe

Introduction

This classic potato salad with a tangy ranch twist is perfect for any gathering or family meal. Roasted red potatoes are tossed in a creamy dressing with crisp bacon, sharp cheddar, and a bit of jalapeno for a subtle kick.

Ingredients

• 3 pounds red potatoes, washed and cut into small cubes
• 2 tablespoons extra virgin olive oil
• 2 tablespoons (1 packet) dry ranch seasoning mix
• 2 teaspoons pepper
• ½ cup (120 g) ranch dressing
• ½ cup (116 g) mayonnaise
• 3 tablespoons (60 g) apple cider vinegar
• ¼ teaspoon black pepper
• 1 small red onion, finely diced
• 8 pieces bacon, cooked and diced, reserving some for garnish
• 2 medium jalapeno peppers, diced
• 1 cup sharp cheddar cheese, finely shredded

Instructions

1. Step 1: Preheat the oven to 425°F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
2. Step 2: In a large bowl, combine the cubed potatoes, olive oil, dry ranch seasoning mix, and 2 teaspoons of pepper. Toss to coat the potatoes evenly.
3. Step 3: Spread the seasoned potatoes on the prepared baking sheet in a single layer. Roast uncovered for 45-60 minutes, flipping the potatoes halfway through, until they are crispy and tender.
4. Step 4: Remove the potatoes from the oven and allow them to cool for at least 15 minutes.
5. Step 5: In a large mixing bowl, combine ranch dressing, mayonnaise, apple cider vinegar, and ¼ teaspoon of black pepper. Mix until creamy.
6. Step 6: Add the diced red onion, cooked bacon (except the reserved garnish), diced jalapeno, and shredded cheddar cheese to the dressing. Stir to combine.
7. Step 7: Gently fold the warm roasted potatoes into the dressing mixture, ensuring each piece is coated evenly.
8. Step 8: Garnish the salad with the reserved crumbled bacon and serve warm or chill before serving.

Tips & Variations

• For a milder flavor, remove the seeds from the jalapeno before dicing.
• Swap red potatoes with Yukon Gold for a creamier texture.
• Add chopped fresh herbs like chives or parsley for extra freshness.
• Use turkey bacon for a leaner option without sacrificing flavor.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. It can be served chilled or warmed slightly before eating. If reheating, warm gently to avoid breaking down the potatoes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this potato salad ahead of time?

Yes, you can prepare the salad a few hours ahead and refrigerate it. Just add the bacon garnish before serving to keep it crisp.

Can I substitute the bacon with a vegetarian option?

Absolutely. You can use smoked tempeh or crispy fried mushrooms to add a smoky, savory element instead of bacon.

Potato Salad Recipe

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★★★★★

4.8 from 140 reviews

This flavorful Potato Salad features crispy roasted red potatoes tossed in a creamy ranch dressing mixture, combined with sharp cheddar cheese, crispy bacon, jalapeños, and red onion for a perfect balance of tangy, spicy, and savory notes. Ideal for potlucks, barbecues, or a hearty side dish.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 45-60 minutes
• Total Time: 1 hour to 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Ingredients

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Potatoes and Seasoning

• 3 pounds red potatoes, washed and cut into small cubes
• 2 tablespoons extra virgin olive oil
• 2 tablespoons (1 packet) dry ranch seasoning mix
• 2 teaspoons black pepper

Dressing and Mix-ins

• ½ cup (120 g) ranch dressing
• ½ cup (116 g) mayonnaise
• 3 tablespoons (60 g) apple cider vinegar
• ¼ teaspoon black pepper
• 1 small red onion, finely diced
• 8 pieces bacon, cooked and diced, reserving some for garnish
• 2 medium jalapeno peppers, diced
• 1 cup sharp cheddar cheese, finely shredded

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and spray it with nonstick cooking spray to prevent sticking.
2. Prepare Potatoes: In a large bowl, toss the cubed red potatoes with extra virgin olive oil, dry ranch seasoning mix, and 2 teaspoons of black pepper until fully coated.
3. Roast Potatoes: Spread the seasoned potatoes evenly onto the prepared baking sheet. Roast them uncovered for 45-60 minutes, flipping them halfway through at around 30 minutes to ensure even crisping. The potatoes should be crispy on the outside and tender inside. Once done, let them cool for at least 15 minutes.
4. Prepare Dressing: In a large mixing bowl, combine ranch dressing, mayonnaise, apple cider vinegar, and ¼ teaspoon black pepper. Whisk together until the mixture is creamy and smooth.
5. Add Mix-ins: To the dressing, add finely diced red onion, cooked and diced bacon (reserve some bacon crumbles for garnish), diced jalapeno peppers, and shredded sharp cheddar cheese. Stir gently to combine all ingredients well.
6. Combine Salad: Gently fold the warm roasted potatoes into the dressing mixture, ensuring every piece is coated evenly. Be careful to not break the potatoes.
7. Garnish and Serve: Sprinkle reserved bacon crumbles on top for extra flavor and crunch. The salad can be served warm immediately or chilled in the refrigerator in an airtight container until serving.

Notes

• For less heat, remove seeds from jalapenos before dicing.
• Use cooked bacon straight from the pan or oven for best texture.
• This salad tastes great warm or cold; refrigerate leftovers in an airtight container for up to 3 days.
• If preferred, swap out mayonnaise for Greek yogurt to lighten the dressing.
• Roasting time may vary depending on potato size; check for tenderness with a fork.

Keywords: potato salad, roasted potatoes, creamy potato salad, bacon potato salad, ranch potato salad, summer side dish, easy potato salad