Loaded BBQ Ranch Potato Salad – The Ultimate Creamy Summer Side Dish
Ingredients
2 lbs (900 g) baby potatoes, washed and cut into bite-sized pieces
8 slices bacon, cooked until crispy and crumbled
1 cup shredded sharp cheddar cheese
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
1/2 cup diced dill pickles (optional, for extra tang)
Salt and black pepper, to taste
BBQ Ranch Dressing
3/4 cup mayonnaise
1/2 cup sour cream
1/4 cup ranch dressing
2 tablespoons BBQ sauce
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon apple cider vinegar
1 teaspoon honey (optional)
Salt and black pepper, to taste
Instructions
Bring a large pot of salted water to a boil. Add the potatoes and cook for 10–15 minutes, or until fork-tender. Drain and let them cool completely.
In a medium bowl, whisk together the mayonnaise, sour cream, ranch dressing, BBQ sauce, Dijon mustard, garlic powder, onion powder, smoked paprika, apple cider vinegar, and honey until smooth. Season with salt and pepper.
Place the cooled potatoes in a large mixing bowl. Add the crumbled bacon, shredded cheddar cheese, green onions, parsley, and diced pickles if using.
Pour the BBQ ranch dressing over the potatoes and gently toss until everything is evenly coated.
Cover and refrigerate for at least 1 hour to allow the flavors to blend.
Before serving, garnish with extra bacon, cheddar cheese, chopped green onions, and a drizzle of BBQ sauce if desired.
Tips
For the best texture, avoid overcooking the potatoes.
Make it a day ahead—the flavor gets even better after chilling overnight.
Add diced grilled chicken for a hearty main dish salad.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Creamy, smoky, cheesy, and packed with crispy bacon, this Loaded BBQ Ranch Potato Salad is the perfect side dish for barbecues, potlucks,
