Loaded Potato Salad With Dry Ranch Mix
Ultimate crowd-pleaser fully loaded potato salad. Creamy potatoes tossed with crispy bacon, sharp cheddar cheese, tangy ranch dressing, and a sprinkle of green onions for that extra kick. Perfect for summer BBQs, Super Bowl parties, or any gathering where deliciousness is a must! #potatosalad #loadedwithflavor #BBQrecipes #partyfood"
Ingredients
- 2 lbs large potatoes (russet preferable)
- 6 bacon strips cooked and crispy, crumbled
- 1/2 cup mayonnaise
- 1/2 pkt dry Ranch dressing mix
- 3 tbsp tbsp sour cream
- 1 tbsp dijon mustard
- 3 green onions chopped
- 1/4 cup cheese shredded/grated
- salt and pepper to taste
Instructions
- Start by washing and peeling the potatoes. Cut them into bite-size chunks. This allows for even cooking and ensures that each bite has a good balance of potato and other ingredients.
- Transfer the potatoes to a large pot and add water enough to cover them, and cook for about 10-15 minutes (from boiling) or until they are fork tender. Be careful not to overcook them as they will become mushy when mixed with other ingredients.
- Once cooked, drain the potatoes in a colander and rinse them with cold water to stop them from cooking further. Allow them to cool completely before moving on to the next step.
- In a mixing bowl, combine mayo, sour cream, dijon mustard, and ranch dressing mix until well blended.
- In a large mixing bowl, combine potatoes with the prepared dressing mixture until evenly coated. Then add in green onions, crumbled bacon pieces, and shredded cheese.
- If needed, season with salt and pepper to taste.
- Cover the bowl and let the loaded potato salad chill in the fridge for about an hour before serving.
Notes
- The type of potato you use can greatly affect the texture and flavor of your dish. For loaded potato salad, it is best to use starchy or all-purpose potatoes such as Russet or Yukon Gold. These types of potatoes have a high starch content which helps them hold their shape when boiled or roasted. They also absorb flavors well, making them ideal for soaking up all the delicious ranch dressing mix.
- When boiling potatoes, always start with cold water instead of adding them to already hot water. This will allow the potatoes to cook evenly and prevents them from becoming mushy on the outside while still being undercooked on the inside.
- Crispy bacon is an essential element in loaded potato salad, but it's easy to overcook it resulting in burnt pieces that can ruin your dish's taste and texture. To avoid this, cook your bacon over medium heat until it turns golden brown and slightly crisp.
- After cooking your bacon either on a stovetop or in the oven, make sure to drain it on a paper towel-lined plate. This will remove any excess oil and prevent your potatoes from becoming greasy.