Ranch Red Skin Potato Salad recipe

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11 red potatoes
6 slices bacon
1 ½ cups shredded Cheddar cheese
3 green onions, chopped
1 (15.5 ounce) container ranch-style dip (such as T. Marzettis®)

Nutrition Info

415.1 calories
carbohydrate: 47.3 g
cholesterol: 29.2 mg
fat: 19.8 g
fiber: 3.9 g
protein: 11.6 g
saturatedFat: 10.4 g
servingSize: -
sodium: 523.7 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -


  1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat. Reduce heat and simmer until tender, about 20 minutes. Drain and refrigerate until cold, then cut into bite-size pieces.

  2. While the potatoes simmer, cook the bacon. Place the bacon in a large skillet, cook over medium-high heat until brown and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, crumble.

  3. Combine the cooked potatoes, crumbled bacon, Cheddar cheese, and green onions in a large bowl. Fold in the ranch dip. Refrigerate overnight.

Recipe Yield

10 servings

Recipe Note

Easy to make, great for potluck picnics, and you make it the night before so you can grab and go.

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