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Easy Lighter Loaded Bacon Ranch Potato Salad Recipe

Lighter Loaded Bacon Ranch Potato Salad - featured image
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A creamy, tangy potato salad loaded with bacon, cheddar, and ranch flavor, made lighter with Greek yogurt and less cheese. Perfect for cookouts and potlucks.

Ingredients

Scale
  • 2 pounds (about 6–7 medium) Yukon Gold or red potatoes, scrubbed and cut into 1-inch chunks
  • 1 cup plain Greek yogurt (full-fat or 2%)
  • 1/4 cup light mayonnaise
  • 1 packet (about 1 ounce) ranch seasoning mix
  • 8 slices center-cut bacon, cooked and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 4–5 green onions, sliced thin
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper to taste

Instructions

  1. Cook the bacon: Bake at 400°F for 15-18 minutes until crispy, or pan-fry over medium heat. Drain on paper towels, cool, and crumble.
  2. Prepare the potatoes: Scrub potatoes (leave skin on) and cut into 1-inch chunks.
  3. Boil the potatoes: Place in a large pot, cover with cold water by 1 inch, add a generous pinch of salt. Bring to a boil, then simmer 10-15 minutes until fork-tender.
  4. Drain and cool: Drain in a colander, let steam dry for a few minutes, then spread on a baking sheet to cool for 15-20 minutes until warm but not hot.
  5. Make the dressing: In a small bowl, whisk together Greek yogurt, light mayonnaise, ranch seasoning mix, and apple cider vinegar until smooth.
  6. Combine: In a large mixing bowl, add cooled potatoes, 3/4 of the crumbled bacon, 3/4 of the shredded cheddar, and most of the sliced green onions. Pour dressing over top.
  7. Fold gently: Fold everything together until potatoes are evenly coated, being careful not to mash them.
  8. Chill: Cover and refrigerate for at least 1 hour (overnight is best for flavor development).
  9. Garnish and serve: Stir gently, transfer to a serving dish, and top with reserved bacon, cheddar, and green onions. Serve cold or at room temperature.

Notes

Salt the boiling water generously. Don’t overcook potatoes; they should be fork-tender but not mushy. Cool potatoes completely before adding dressing to prevent a watery salad. Letting it rest overnight improves flavor. Reserve some bacon, cheese, and green onions for garnish to keep them crunchy.

Nutrition

Keywords: potato salad, loaded potato salad, bacon ranch potato salad, lighter potato salad, Greek yogurt potato salad, summer side dish, cookout recipe

Find it online: https://forkmila.com/easy-lighter-loaded-bacon-ranch-potato-salad-recipe/