Ingredients
Equipment
Method
Cook and cool the potatoes
- Bring a Dutch oven of water to a boil, then add cubed red potatoes. Boil for 10 minutes (or until tender when pierced), then drain and cool completely.
Build the loaded potato base
- In a large bowl, combine cooled red potatoes, cooked and crumbled bacon, and shredded sharp cheddar cheese. Toss gently until the potatoes are evenly coated with bacon and cheese.
Make the ranch dressing
- Mix ranch dressing and sour cream in a bowl, then add salt and pepper. Stir until smooth and pourable.
Toss and finish
- Pour the ranch dressing mixture over the potato mixture and toss well to coat. Continue tossing until the dressing clings to the potatoes and bacon.
Chill
- Cover and refrigerate the potato salad for 2 hours before serving. Keep it chilled for the best texture and flavor.
Garnish and serve
- Top the chilled potato salad with sliced green onions and chopped fresh chives. Serve cold, using a scoop that helps keep the mix intact.
Notes
For clean, scoopable bites, cool the boiled potatoes fully before mixing—warm potatoes can thin the dressing. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended. For a lighter version, swap half the ranch dressing with plain Greek yogurt while keeping the same sour cream amount.