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Loaded BBQ Bacon Ranch Steakhouse Potato Salad

loaded BBQ bacon ranch steakhouse potato salad - featured image

A smoky, creamy, and savory potato salad loaded with crispy bacon, ranch dressing, and BBQ sauce, perfect for BBQs and gatherings.

Ingredients

Scale
  • 3 pounds Yukon Gold or red potatoes, cut into bite-sized chunks
  • 8 slices bacon, cooked until crisp and crumbled
  • 4 stalks green onions, thinly sliced
  • 1 cup shredded cheddar cheese (about 100 g)
  • 1 cup ranch dressing (240 ml), homemade or store-bought
  • 2 tablespoons BBQ sauce
  • ½ cup mayonnaise (120 ml)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Place the chopped potatoes in a large pot and cover with cold water. Add a teaspoon of salt. Bring to a boil over medium-high heat and cook for 10-12 minutes or until tender but not mushy. Drain and let cool completely.
  2. Cook bacon slices in a skillet over medium heat until crispy, about 8 minutes. Drain on paper towels and crumble once cooled. Optionally save some bacon grease for added flavor.
  3. In a medium bowl, whisk together ranch dressing, mayonnaise, BBQ sauce, and Dijon mustard until smooth. Season with salt and pepper to taste.
  4. In a large mixing bowl, gently fold together cooled potatoes, crumbled bacon, sliced green onions, shredded cheddar cheese, and chopped parsley. Pour the dressing over and mix lightly until evenly coated without breaking the potatoes.
  5. Cover and refrigerate for at least 1 hour before serving. Stir gently before plating.

Notes

Start potatoes in cold water to ensure even cooking and avoid mushiness. Chill the salad for at least an hour to let flavors meld. If salad is dry after chilling, add more ranch dressing or a drizzle of olive oil. Use turkey bacon or dairy-free substitutes for dietary adaptations.

Nutrition

Keywords: potato salad, BBQ potato salad, bacon potato salad, ranch dressing, steakhouse potato salad, BBQ side dish, summer recipe