Texas Ranch Potato Salad

Texas Ranch Potato Salad

285 Reviews 5 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
8BREAK
Recipe by  8BREAK

“This is not your usual mustard mayo potato salad. These potatoes are slathered in a rich ranch dressing and bacon pieces. My family and friends love this potato salad! It is requested at every cook-out.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 16 servings

ADVERTISEMENT

Directions

  1. Bring a large pot of lightly salted water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and chop into 1 inch cubes. Transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours.
  2. In a small bowl, stir together the ranch dressing mix, mayonnaise and green onion. Cover, and refrigerate for about 2 hours to blend flavors.
  3. Wrap bacon in paper towels and place on a plate. Cook in the microwave until crisp, about 15 minutes depending on the power of your microwave. Cool.
  4. Stir the mayonnaise mixture into the bowl of potatoes. Crumble bacon into the bowl, and stir to distribute. Serve.

Share It

Reviews (285)

Rate This Recipe
Crystal S
275

Crystal S

Great recipe for a change up on traditional potato salad. Based on other reviewers suggestions, I used 1 cup mayo and 1 cup sour cream. Added 1/2 tsp of chili powder to kick it up a notch. Will definitely be making this again for a change of pace.

DVINEGRACE83
117

DVINEGRACE83

This was a wonderful starting point for creating a delicious potato salad. I brought it to my 4th of July picnic today and people's exact words were "oh my god this is so freaking good!" I did tweak the recipe a litle bit after taking users' advice and it turned out wonderfully. I did/added the following with mine-- -I cut the potatoes first and then boiled them for a shorter time (12 min). -I substituted one cup of mayo with 1 cup sour cream. -I tossed it with 4oz of coarsely grated mild cheddar cheese. -I added 4 chopped hard-boiled eggs. I just wanted this salad to be out of this world and it was! My friends loved it!

LIZCANCOOK
97

LIZCANCOOK

This went over well at our Dad's Day BBQ. Subbing sour cream for half the mayo added nice flavor. I followed a previous reviewer's recommendation and used less bacon... do NOT do this. The bacon was the best part!! Added more sliced green onions and real bacon bits to the top for presentation.

More Reviews

Similar Recipes

New Red Potato Salad
(331)

New Red Potato Salad

American Potato Salad
(170)

American Potato Salad

Classic American-Style Potato Salad
(51)

Classic American-Style Potato Salad

Roasted New Potato Salad With Olives
(40)

Roasted New Potato Salad With Olives

Beaumont Ranch Potato Salad
(37)

Beaumont Ranch Potato Salad

Roasted Potato and Garlic Salad
(23)

Roasted Potato and Garlic Salad

Nutrition

Amount Per Serving (16 total)

  • Calories
  • 353 cal
  • 18%
  • Fat
  • 25.9 g
  • 40%
  • Carbs
  • 24.8 g
  • 8%
  • Protein
  • 6.5 g
  • 13%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 503 mg
  • 20%

Based on a 2,000 calorie diet

Top

<

previous recipe:

New Red Potato Salad

>

next recipe:

Hot Red Potato Salad