This Loaded BBQ Ranch Potato Salad is a bold and flavorful twist on a classic favorite. Tender potatoes are tossed in a creamy ranch and barbecue dressing, then loaded with crispy bacon, cheddar cheese, and green onions. It’s the perfect side dish for cookouts, potlucks, picnics, and backyard BBQs.
Ingredients
For the Salad
- 3 lbs baby potatoes, halved
- 8 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 4 green onions, sliced
For the Dressing
- 3/4 cup ranch dressing
- 1/3 cup barbecue sauce
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
Instructions
Step 1: Cook the Potatoes
Place the potatoes in a large pot and cover with salted water.
Bring to a boil and cook for 12–15 minutes, or until fork-tender.
Drain and let cool for about 15 minutes.
Step 2: Make the Dressing
In a large bowl, whisk together the ranch dressing, barbecue sauce, sour cream, garlic powder, and black pepper until smooth.
Step 3: Assemble the Salad
Add the cooled potatoes to the dressing.
Gently fold in the bacon, cheddar cheese, and green onions.
Mix until the potatoes are evenly coated.
Step 4: Chill
Cover and refrigerate for at least 1 hour to allow the flavors to blend.
Step 5: Garnish and Serve
Before serving, sprinkle with extra bacon, cheddar cheese, and green onions.
Drizzle lightly with additional barbecue sauce if desired.
Tips
- Use red potatoes for a creamier texture.
- Add diced jalapeños for a spicy kick.
- Make it ahead of time—the flavor gets even better after chilling.
Serving Suggestions
Pairs perfectly with:
- BBQ ribs
- Pulled pork sandwiches
- Grilled burgers
- Smoked brisket
- Fried chicken
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Do not freeze.
Conclusion
This Loaded BBQ Ranch Potato Salad combines smoky barbecue flavor, creamy ranch dressing, crispy bacon, and cheesy goodness into one unforgettable side dish. It’s guaranteed to be the first bowl emptied at any gathering.
ENJOY!
