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Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
Active Time:35 minsTotal Time:45 minsServings:8Jump to Nutrition Facts
Active Time:35 minsTotal Time:45 minsServings:8
Active Time:35 mins
Active Time:
35 mins
Total Time:45 mins
Total Time:
45 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Jump to recipeThisBacon-Ranch Potato Saladis basically a loaded baked potato in salad form. We love how this recipe incorporates making your own ranch dressing—which is less processed than most bottled versions (although they can be a timesaver in a pinch!). We keep the skin on the potatoes to increase the fiber and nutrient content, and cook them until the flesh becomes almost creamy. Then we use just enough succulent, crispy bacon to add that salty, porky flavor. Besides that sharp Cheddar tang, the cheese also adds calcium and protein to this salad. This is a great side dish to bring to your next potluck or BBQ—it can easily be doubled or tripled, depending on the size of your guest list. Keep reading for cooking success tips, like how to make sure your bacon doesn’t end up limp and gummy.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!To avoid soggy potatoes, let the boiled potatoes drain well in either a large bowl or colander, so they can steam away excess moisture.You can prepare this recipe ahead of time. We recommend keeping the bacon separate until right before serving to prevent it from becoming soggy. The remaining ingredients can be covered and refrigerated for up to 12 hours. Since the potatoes will absorb some moisture from the dressing, it’s a good idea to make a little extra and add it just before serving.Nutrition NotesWhile the poor spud often gets a bad rap for its carb content,potatoesare linked to some impressive health benefits. For example, the fiber in potatoes can improve gut health and help you poop more regularly. And you may have better blood pressure due to the potassium in potatoes. Keep the skin on for added fiber and nutrients.OK, sobaconisn’t something you want to eat a lot of frequently due its saturated fat and sodium content. However, it’s so flavorful that a small amount can provide a nice boost to dishes. It provides selenium, a mineral that’s important for fertility and thyroid function, per theNIH. For this recipe, we call for center-cut bacon, which tends to be leaner than its regular-cut counterpart. Since it’s hard to truly mimic the taste of bacon, use it sparingly and enjoy it.Cheeseis packed with nutrition and provides protein, calcium and probiotics. This means that cheese may help improve gut and oral health.There is even evidencethat the type of saturated fat in cheese may not be as harmful as other types of saturated fat. Regular cheese eaters may even experience improvement in their cholesterol levels.Theranch dressingin this potato salad is made with mayo, sour cream, lemon juice, herbs and spices. And since we’re making it from scratch, it’s less processed than most options you’ll find at the store, and you can control the sodium and fat content. Theherbs and spicesin the dressing add antioxidants and can contribute health benefits of their own, including reduced inflammation and risk of disease.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
Jump to recipe
ThisBacon-Ranch Potato Saladis basically a loaded baked potato in salad form. We love how this recipe incorporates making your own ranch dressing—which is less processed than most bottled versions (although they can be a timesaver in a pinch!). We keep the skin on the potatoes to increase the fiber and nutrient content, and cook them until the flesh becomes almost creamy. Then we use just enough succulent, crispy bacon to add that salty, porky flavor. Besides that sharp Cheddar tang, the cheese also adds calcium and protein to this salad. This is a great side dish to bring to your next potluck or BBQ—it can easily be doubled or tripled, depending on the size of your guest list. Keep reading for cooking success tips, like how to make sure your bacon doesn’t end up limp and gummy.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!To avoid soggy potatoes, let the boiled potatoes drain well in either a large bowl or colander, so they can steam away excess moisture.You can prepare this recipe ahead of time. We recommend keeping the bacon separate until right before serving to prevent it from becoming soggy. The remaining ingredients can be covered and refrigerated for up to 12 hours. Since the potatoes will absorb some moisture from the dressing, it’s a good idea to make a little extra and add it just before serving.Nutrition NotesWhile the poor spud often gets a bad rap for its carb content,potatoesare linked to some impressive health benefits. For example, the fiber in potatoes can improve gut health and help you poop more regularly. And you may have better blood pressure due to the potassium in potatoes. Keep the skin on for added fiber and nutrients.OK, sobaconisn’t something you want to eat a lot of frequently due its saturated fat and sodium content. However, it’s so flavorful that a small amount can provide a nice boost to dishes. It provides selenium, a mineral that’s important for fertility and thyroid function, per theNIH. For this recipe, we call for center-cut bacon, which tends to be leaner than its regular-cut counterpart. Since it’s hard to truly mimic the taste of bacon, use it sparingly and enjoy it.Cheeseis packed with nutrition and provides protein, calcium and probiotics. This means that cheese may help improve gut and oral health.There is even evidencethat the type of saturated fat in cheese may not be as harmful as other types of saturated fat. Regular cheese eaters may even experience improvement in their cholesterol levels.Theranch dressingin this potato salad is made with mayo, sour cream, lemon juice, herbs and spices. And since we’re making it from scratch, it’s less processed than most options you’ll find at the store, and you can control the sodium and fat content. Theherbs and spicesin the dressing add antioxidants and can contribute health benefits of their own, including reduced inflammation and risk of disease.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
ThisBacon-Ranch Potato Saladis basically a loaded baked potato in salad form. We love how this recipe incorporates making your own ranch dressing—which is less processed than most bottled versions (although they can be a timesaver in a pinch!). We keep the skin on the potatoes to increase the fiber and nutrient content, and cook them until the flesh becomes almost creamy. Then we use just enough succulent, crispy bacon to add that salty, porky flavor. Besides that sharp Cheddar tang, the cheese also adds calcium and protein to this salad. This is a great side dish to bring to your next potluck or BBQ—it can easily be doubled or tripled, depending on the size of your guest list. Keep reading for cooking success tips, like how to make sure your bacon doesn’t end up limp and gummy.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
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Ingredients
4slicescenter-cut bacon, chopped
1/3cupmayonnaise
1/3cupsour cream
1tablespoonlemon juice
2teaspoonsdried parsley
1teaspoondried dill
1/2teaspoondried tarragon
1/2teaspoongarlic powder
1/2teaspoononion powder
1/2teaspoonsalt
1/2teaspoonground pepper
3/4cupshreddedsharp Cheddar cheese
3 largescallions, sliced (about3/4cup), divided
Directions
Meanwhile, cook bacon in a medium nonstick skillet over medium heat, stirring occasionally, until crispy, 8 to 10 minutes. Transfer to a paper-towel-lined plate.
Stir mayonnaise, sour cream, lemon juice, parsley, dill, tarragon, garlic powder, onion powder, salt and pepper in a large bowl until combined.
Reserve 2 tablespoons bacon for garnish. Add the remaining bacon, the cooled potatoes, Cheddar and 1/2 cup scallions to the mayonnaise mixture; toss to combine. Top with the reserved bacon and the remaining 1/4 cup scallions.
To make aheadCover and refrigerate for up to 12 hours.
To make ahead
Cover and refrigerate for up to 12 hours.
Frequently Asked QuestionsThis recipe calls for cutting the potatoes into quarters before boiling, so they should be fork-tender in about 8 minutes. Whole potatoes could take about twice as long. If you can easily slide a sharp knife into the potato, it’s done.Absolutely. Now is a perfect time to use fresh herbs, particularly if you have a garden. You can also use ranch seasoning packets as a substitute for the dried herbs and spices in this recipe, but be mindful of the high sodium content.As perFDA recommendations, potato salad can be kept out of the fridge for one to two hours, but the time frame can vary depending on the temperature of your environment. On a hot day, the time for safe consumption gets shorter. It is best to take out the potato salad for serving and then promptly return it to the fridge or an ice-filled cooler.Anything grilled, such assteaksand hamburgers, chicken,pork chopsand ribs, would be excellent.
Frequently Asked Questions
This recipe calls for cutting the potatoes into quarters before boiling, so they should be fork-tender in about 8 minutes. Whole potatoes could take about twice as long. If you can easily slide a sharp knife into the potato, it’s done.
Absolutely. Now is a perfect time to use fresh herbs, particularly if you have a garden. You can also use ranch seasoning packets as a substitute for the dried herbs and spices in this recipe, but be mindful of the high sodium content.
As perFDA recommendations, potato salad can be kept out of the fridge for one to two hours, but the time frame can vary depending on the temperature of your environment. On a hot day, the time for safe consumption gets shorter. It is best to take out the potato salad for serving and then promptly return it to the fridge or an ice-filled cooler.
Anything grilled, such assteaksand hamburgers, chicken,pork chopsand ribs, would be excellent.
EatingWell.com, June 2024
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Nutrition Facts(per serving)222Calories14gFat17gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
