Ranch Red Skin Potato Salad


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

Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
1 hr
Total Time:
1 hr 45 mins
10 servings


  • 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®)


  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.

Nutrition Facts (per serving)

415 Calories
20g Fat
47g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 415
% Daily Value *
Total Fat 20g 25%
Saturated Fat 10g 52%
Cholesterol 29mg 10%
Sodium 524mg 23%
Total Carbohydrate 47g 17%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein 12g
Vitamin C 28mg 142%
Calcium 137mg 11%
Iron 1mg 5%
Potassium 863mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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