This loaded bacon ranch potato salad combines warm red potatoes with a creamy buttermilk-ranch dressing that they absorb while hot, then topped with crispy bacon, Colby Jack cheese, and fresh green onions for maximum flavor and texture.
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Preheat oven to 400°F (200°C). Arrange bacon in a single layer on a baking sheet and bake until crispy, about 15-20 minutes. Let cool, then chop.
While the bacon cooks, chop the red potatoes into uniform, bite-sized pieces.
In a large pot, bring water to a boil. Stir in the chicken bouillon powder.
Add the chopped potatoes to the boiling water and cook until fork-tender, about 15-20 minutes. Drain well.
While the potatoes are boiling, prepare the dressing. In a bowl, whisk together the mayonnaise and buttermilk until smooth.
Stir in the Creole seasoning and the packet of dry ranch seasoning mix.
Pour the dressing base into a very large mixing bowl and stir in the sour cream until fully combined.
While the drained potatoes are still warm, add them to the bowl with the dressing.
Add most of the chopped bacon, sliced green onions, and shredded Colby Jack cheese, reserving some of each for garnish.
Gently fold all the ingredients together until the potatoes are evenly coated in the dressing.
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
Before serving, transfer the potato salad to a serving dish and garnish with the reserved bacon, green onions, and cheese.
Refrigerate covered for up to 3 days; stir in extra mayo or buttermilk if it dries out. Add fresh bacon and green onions after thawing for best texture.
Warm potatoes are more porous and absorb the dressing deeply, creating a more flavorful and cohesive salad rather than a cold, watery result.
Yes, prepare it up to 24 hours ahead and refrigerate. Add fresh green onions and crispy bacon just before serving to maintain texture.
Use sharp cheddar, Monterey Jack, or a mild cheddar blend—any melting cheese works; avoid crumbly varieties like feta or goat cheese.
Cook bacon in a skillet over medium-high heat until it renders and darkens, about 8–10 minutes, then crumble immediately while still warm.
Yes, substitute 1.5 cups store-bought ranch dressing for the mayo, buttermilk, sour cream, and dry seasoning packet, adjusting texture as needed.
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