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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.

Ingredients

Scale

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

Find it online: https://biteandenjoy.com/potato-salad-recipe/