Ingredients
Equipment
Method
Cook and cool the potatoes
- Bring a pot of water to a boil using a Dutch oven, then boil the cubed red potatoes for 10–15 minutes until tender when pierced. Drain the potatoes and cool them until no longer hot, about 10 minutes, so the dressing won’t thin.
Assemble the loaded potato mixture
- In a large mixing space, combine the cooled potatoes, cooked-and-crumbled bacon, and shredded sharp cheddar. Toss until the cheese is evenly distributed.
Make the ranch dressing
- Mix the ranch dressing and sour cream with salt and pepper until smooth and well combined, about 30–60 seconds. Taste and adjust seasoning with more salt and pepper if needed.
Toss and finish
- Pour the ranch dressing over the potato mixture and toss well until every piece is coated. If any dry spots remain, keep tossing until the surface looks glossy.
- Top the salad with sliced green onions and chopped fresh chives. Add them right before chilling so they stay bright and crisp.
Chill before serving
- Refrigerate the potato salad for 2 hours before serving. Cover once chilled to keep it from drying out, then serve cold.
Notes
For the best texture, cool the boiled potatoes fully before adding dressing so you don’t end up with a watery salad. Store covered in the refrigerator up to 4 days; freezing is not recommended because potatoes and dairy-based ranch dressing can change texture. For a lighter option, swap sour cream with plain Greek yogurt 1:1 to keep it creamy with less fat.