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Ranch Red Skin Potato Salad

Ranch Red Skin Potato Salad

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Easy to make, great for potluck picnics, and you make it the night before so you can grab and go.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 47.3g
  • 15%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 524 mg
  • 21%

Based on a 2,000 calorie diet


  1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat. Reduce heat and simmer until tender, about 20 minutes. Drain and refrigerate until cold, then cut into bite-size pieces.
  2. While the potatoes simmer, cook the bacon. Place the bacon in a large skillet; cook over medium-high heat until brown and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble.
  3. Combine the cooked potatoes, crumbled bacon, Cheddar cheese, and green onions in a large bowl. Fold in the ranch dip. Refrigerate overnight.
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This is a great recipe. I was in a huge hurry, so instead of cooking bacon, I used an entire bottle of real bacon bits. I also used an entire bottle of "Hidden Valley" ranch dressing, which ended up being 16 oz. I dumped an entire bag of shredded cheddar cheese, which is about 2 cups and mixed it all together. I was only able to refrigerate it for about 2 hours and it was still delicious. I'm sure it will be even better after it has set overnight.


awesome and simple! Everyone in the house loved it!

Sarah Jo

I doubled the bacon and the green onions and I used my own ranch dip. I didn't have time to refrigerate it overnight but I did make it early this morning before it got hot and stuck it to set in the fridge all day until dinner. This was good but I think it all depends on how spiced up your ranch is. Make sure you taste test it to make sure it dosen't need more spices before you serve it.