Chicken Bacon Ranch Potato Salad
Creamy red potatoes get mixed with herb-infused homemade ranch dressing, chunks of hearty chicken, and salty bacon. This winning combo is perfect for celebrating summer.
I’m not ashamed to admit that I used an entire pound of bacon in this recipe. Nope, I’m not the least bit ashamed–because, bacon.
This chicken bacon ranch potato salad is my favorite for so many reasons. 1. Hello, the best combo ever! 2. Bacon. It adds a salty crunch that really livens up this potato salad. And, 3. I folded the potatoes with homemade ranch dressing made with fresh herbs.
I just drooled a little.
This potato salad is the epitome of summer dishes. What’s the one thing you always find gracing the table at any summer gathering? Potato salad. I’ve had plenty of potato salad in my day, and, I have to admit, 95% of the potato salad varieties I’ve tasted have been on the bland side.
Bland potato salad ends here, folks! Just say no.
Really good potato salad starts with the potato itself. You want to make sure you choose a potato that doesn’t get mushy when cooked. Mushy potatoes = no bueno.
I used Idaho® red potatoes for this recipe. Their high moisture center and waxy exterior hold up better when boiled and tossed with other ingredients. They also taste better cold.
My dad and brother loved this potato salad so much that they fought over the last serving. I got a text from my mom the evening after our bonfire party telling me the boys were out of control and fighting over who was going to get the last little bit of salad left in the fridge. I’m willing to bet my dad won.
A few potato salad tips:
- Always start your potatoes in cold water. If you add your potatoes to boiling water, their outside will cook and they’re innards will remain underdone and hard. Add your potatoes to a large pot. Fill the pot with enough cold water to cover the potatoes by 1 inch.
- After the potatoes come to a boil, add a handful of kosher salt to the pot to help season the potatoes as they cook.
- For potato salad, you want the potatoes fork tender–no more, no less. They should be nice and creamy on the inside without falling apart when you toss them with your other ingredients.
- Strain your potatoes and rinse them with cold water to stop the cooking process. Allow your potatoes to rest in the strainer for a few minutes to drain.
- When you’re ready to add your dressing and other ingredients to the potatoes, make sure you’re being gentle so you don’t smash or break the potatoes. I find that a rubber spatula works well.
- Potatoes tend to need a generous helping of salt, so give your final product a taste and season to taste.
- Potato salad always tastes better the next day, so I try to prepare my dish a day in advance to give the flavors time to get chummy.
I used a version of my homemade ranch dressing as the creamy sauce that gets tossed with the potatoes. The mixture is loaded with fresh parsley, chives, and dill. A few minced garlic cloves adds a rich boost of flavor.
I used the help of the grocery store and picked up a rotisserie chicken that I cut into bite-size cubes and folded into the potato mixture. You can serve this dish as a side or make it a meal.
Chicken Bacon Ranch Potato Salad
Yield: 6 servings
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
- 2 and 1/2 pounds Idaho® red potatoes, cut into 1-inch pieces and rinsed
- 1 pound bacon
- 1 cup mayonnaise
- 1/2 cup sour cream
- 3 tablespoons freshly chopped parsley
- 2 tablespoons freshly chopped dill
- 2 tablespoons freshly chopped chives
- 1 clove garlic, finely minced
- 2 tablespoons lemon juice
- 1 tablespoon buttermilk
- 1/2 teaspoon worcestershire sauce
- 1/2 cup finely chopped onion
- 2 cups cooked chicken, cut into bite-size cubes
- salt and pepper to taste
- Add the potatoes to a large pot. Fill the pot with enough cold water to cover the potatoes by 1 inch. Bring the water to a boil. Add a few generous pinches of kosher salt to the water to season the potatoes. Continue to cook until the potatoes are fork tender, about 25-30 minutes.
- While the potatoes are cooking, cook the bacon. Cut the bacon into 1 inch pieces. Heat a large sauté pan over medium heat. Add the bacon to the pan and cook until crispy. Remove the crispy bacon from the pan with a slotted spoon and place it on a paper towel-lined plate to absorb any excess fat. Set aside.
- Strain the potatoes and rinse them with cold water to stop the cooking process. Allow the potatoes to rest in the strainer for a few minutes to drain off any excess water.
- While the potatoes are draining, prepare the ranch dressing. In a bowl, add mayonnaise, sour cream, herbs, garlic, lemon juice, buttermilk, and worcestershire sauce. Whisk to combine. Season the mixture with salt and pepper to taste.
- Transfer the drained potatoes to a large bowl. Gently fold in the ranch dressing mixture. Add the chicken, bacon, and onion to the bowl with potatoes and gently fold to combine. Season the mixture with salt and pepper to taste.
- Cover the bowl and place the salad in the refrigerator to chill. The salad can be made up to 3 days in advance.
Disclosure: This recipe was developed for the lovely folks at Idaho® Potato. All opinions are my own. Thank you for supporting my recipes and site while I work with brands I adore.