Bacon Ranch Potato Salad

Bacon Ranch Potato Salad is a classic American dish that is perfect for summer picnics, barbecues, and potlucks. Just thinking about it gets me ready for summer and grilling season!

Course Salad, Side Dish

Cuisine American

Keyword bacon, instant pot, potato, ranch, salad

Prep Time 15

Cook Time 12

Total Time 27

Servings

Calories 512kcal

Ingredients

3 pounds red potatoes scrubbed, peeled, and diced in 2-inch pieces

salt and pepper to taste

12 ounces bacon cooked and crumbled (1 package)
1 cup sour cream
¾ cup mayonnaise
3 tablespoons ranch seasoning mix 1 packet
2 ½ tablespoons dried chives

Instructions

Instant Pot Method

Add the manufacturer’s recommended amount of water to the IP insert. (typically, 1 to 1 ½ cups.)
Place a steamer basket into the insert.
Sprinkle the diced potatoes with salt.
Add them to the steamer basket. If you do not have a steamer basket, use a mesh trivet or the pot in pot method to avoid the burn message.
Seal the pressure cooker lid and set the valve to sealing. Program on “manual” or “pressure cook” for ZERO minutes. After the pressurizing cycle is complete, switch the valve to venting for a quick pressure release.
In a large bowl, mix the remaining ingredients until well blended.
Add the cooked potatoes, folding the potatoes into the dressing.
Best served cold after the flavors have mingled in the refrigerator but can be served warm.

Stovetop Method

Place the diced potatoes into a stockpot and fill with water to about 1 inch over the potatoes. Add salt to the water according to your preference.
Over medium-high heat, bring the water to a boil.
Reduce the heat to medium and boil for 8 to 12 minutes or until the potatoes are fork-tender.
In a large bowl, mix the remaining ingredients until well blended.
Add the potatoes, folding the potatoes into the dressing.
Best served cold after the flavors have mingled in the refrigerator but can be served warm.

Nutrition