I was never a huge potato salad fan, until now. This Loaded Ranch Baked Potato Salad is the bomb! It is one of those dishes that whenever I make it, I always get asked for the recipe. It wasn’t until recently when I received numerous requests that I decided to blog about it. So here it is….enjoy!

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Loaded Ranch Baked Potato Salad

A potato salad with all the decadence of a baked potato that makes the perfect lunch or side dish to your warm weather cookout.

Course: Salad, Side Dish

Cuisine: American

Keyword: Baked Potato Salad, Potato, Potato Salad, Ranch Potato Salad

Servings: 6

Ingredients

• 4 lbs. yukon gold potatoes, diced
• 4 tsp. apple cider vinegar
• 3/4 c. sour cream
• 1/4 c. mayonnaise
• 1-2 T. Hidden Valley Ranch Dressing Mix (taste and add more/less to your taste)
• 1 t. garlic powder
• 1/4 – 1/2 c. chicken stock (use as needed to loosen up potato salad)
• 12 oz. bacon, cooked, cooled and chopped
• 1/3 c. chives, finely chopped
• 1 1/2 c. cheddar cheese, shredded
• salt & pepper (to taste)

Instructions

• Boil a large pot full of water and add 2 tablespoons of salt. When water comes to a rolling boil, add potatoes and cook for 15-20 minutes until fork tender.
• Once the potatoes are fork tender, drain potatoes in a colander and toss gently with the apple cider vinegar. COOL POTATOES COMPLETELY.
• While potatoes are boiling, make the dressing. Add sour cream, mayonnaise, ranch mix, garlic powder and 1/4 c. chicken stock in a a bowl and mix well. Set dressing aside.
• Add cooled potatoes and toss with dressing. Add bacon, chives and cheese and toss gently. If the potatoes seem to thick, add chicken stock in 1 T. increments to moisten to your liking..
• Serve and enjoy!