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Baked Potato Salad

Jackie Ferguson
Prep Time 30 mins
Refrigerate 3 hrs
Course BBQ, Salad, Side Dish
Cuisine American
Servings 8 people

Ingredients
  

  • 5 red bliss potatoes, cut into bite size cubes
  • sea salt
  • ½ cup shredded cheddar cheese
  • cup green onions, sliced thinly and reserve a few for garnishing
  • 4 slices bacon, cook into ¼ inch slices
  • ½ cup ranch dressing, you might need extra after removing from the fridge!
  • dash hot sauce, optional and I went with Louisiana Hot Sauce

Instructions
 

  • Cut the potatoes into bite sized cubes (1 inch cubes) making sure to keep the pieces equal in size, so they cook at the same speed. Once cut, place in a medium saucepan with cold water. After all potatoes are cut, drain the water and add fresh cold water. Stir the potatoes around and drain again. Add cold water to cover the potatoes and a bit of sea salt.
  • Boil the potatoes until the potatoes are able to have a folk enter with a little give, approximately 15-20 minutes. When done, remove from the heat and run cold water over them. Place in the refrigerator for 20 minutes.
  • Meanwhile, fry the bacon until crispy. Remove with a slotted spoon and all to cool slightly.
  • Add all ingredients in a mixing bowl (reserve some green onion and bacon for garnishing). Optional to add some hot sauce at this point.
  • Mix all ingredients until well combined.
  • Garnish with green onion and crispy bacon.
  • Refrigerator for a few hours (at least 3-4hrs) before serving.
  • About 1hr before you are ready to serve, remove from the fridge to remove the cold.
  • Serve room-ish temp with your favorite BBQ food (see my suggested proteins above), enjoy and cheers 🍻!

Notes

h was Louisiana because
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