Hands down one of the best potato salads you will ever eat! This potato salad has the holy grail…the trifecta of “crack” flavors; bacon, cheddar cheese and Ranch seasoning. It contains the mirepoix (meer-PWAH) of ingredients when it comes to “cracked-out” recipes.
I bet you can’t give me even one example of a recipe that contains bacon, Ranch seasoning and cheese that everyone doesn’t just love? Go on take your time…I can wait…
The very first “cracked-out” recipe I ever tried was this Crack Potato Casserole. One taste and I was hooked! When I’m asked to bring a side dish to a gathering, it’s the one I almost always bring along and it’s the one recipe that everyone ALWAYS asks for. I love watching folks go back for seconds, and even thirds when they think no one is looking. And the sad, sad soul that waited too long and has to scrape the casserole dish for every single last tasty bit of it! The casserole dish always comes home so clean it’s hard to tell if it’s been washed already…LOL!
Because this flavor profile is so tasty I’ve been playing around with it and decided to give it a try in a potato salad. When the summer temps heat up, firing up the oven doesn’t really sound all that appealing. After experimenting with the ratios of the ingredients I finally nailed it. I mean, honestly, what’s not to love in a recipe that contains bacon, cheese, Ranch seasoning and sour cream paired with potatoes. Boy oh boy, did this recipe turn out good!!!
Even my teenage son, who isn’t really a big fan of potato salad loves this recipe. When he went back for seconds and told me he really, really liked it, I knew I had a winner recipe on my hands. It pairs beautifully with literally everything; steaks, pork chops, ribs, grilled chicken, your old sneakers…LOL!
I especially love to serve this potato salad with these delicious, easy to make Oven Roasted Barbecued Ribs. Add some fresh corn on the cob for a truly all American summertime meal.
Start by cooking the bacon till crisp. Crumble or chop and set aside.
Slice green onions, separating the white parts from the green parts.
Rinse potatoes and place them in a large saucepan. Cover with water. Cover pan and bring water to a boil over medium high heat. Cook for 30-45 minutes or until potatoes are fork tender. Remove potatoes and allow them to cool to room temperature.
Once potatoes are cool enough to handle peel and cut them into ½ inch thick slices. Place sliced potatoes in a large mixing bowl and add Ranch seasoning mix.
Add sour cream, mayo, shredded cheddar cheese, crumbled bacon and the white parts of the onions.
Stir to combine. Add more sour cream or mayo if you want a creamier potato salad. You could also use just sour cream if you don’t care for mayo. Use your favorite, either works beautifully in this recipe.
Taste and season with salt and freshly cracked pepper as needed.
Cover and refrigerate for at least 2 hours to allow all the fabulous flavors to come together and intensify. Your patience will be rewarded, I promise!
To serve, garnish with some of the reserved green tops of the onions, some reserved shredded cheese, and crumbled bacon if desired. Try not to eat all the reserved crumbled bacon for the garnish like I did…LOL. What can I say, I just couldn’t help myself!!!
If you are asked to bring a side dish to a gathering, I can highly recommend bringing this potato salad. No cooking required when you get there, just keep it refrigerated until ready to devour. You probably want to double the recipe, and copy the page link so you can share it when everyone asks for the recipe…just saying.
Cracked Out Potato Salad
Ingredients
- 4-5 large russett potatoes
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 tbsp Ranch seasoning
- ½ cup shredded cheddar cheese, reserve some for garnish
- 6 strips cooked and crumbled bacon, reserve some for garnish
- 4 stalks sliced green onion, white and green parts separated
- salt & freshly cracked black pepper
Instructions
- Cook bacon till crisp. Crumble and set aside.
- Rinse potatoes and place them in a large saucepan. Cover with water.
- Cover pan and bring water to a boil over medium high heat.
- Cook for 30-45 minutes or until potatoes are fork tender.
- Remove potatoes and allow them to cool to room temperature.
- Once potatoes are cool enough to handle peel and cut them into ½ inch thick slices.
- Place sliced potatoes in a large mixing bowl and add sour cream, mayo, Ranch seasoning, shredded cheddar cheese, crumbled bacon and the white parts of the onions.
- Stir to combine.
- Taste and season with salt and freshly cracked black pepper.
- Refrigerate for 2 hours to allow flavors to combine.
- Garnish with reserved shredded cheese, crumbled bacon and the green tops of the onions to serve.
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