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Easy Lightened-Up Loaded Bacon Ranch Potato Salad

lightened-up loaded bacon ranch potato salad - featured image
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A creamy, tangy, and satisfying potato salad that’s lightened up with Greek yogurt and fresh herbs, perfect for summer gatherings and comfort food cravings.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes (about 6–7 medium)
  • 1 tablespoon salt (for boiling water)
  • 1 tablespoon white vinegar
  • 1/2 cup plain Greek yogurt (2% recommended)
  • 1/4 cup light mayonnaise
  • 2 tablespoons buttermilk
  • 1 packet (1 ounce) ranch seasoning mix (or homemade blend: 1 tablespoon dried parsley, 1 teaspoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, 1/2 teaspoon…
  • 1 tablespoon pickle juice (from dill pickles)
  • 6 slices center-cut bacon
  • 1/2 cup shredded sharp cheddar cheese
  • 4 green onions, thinly sliced
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh chives, chopped (optional)
  • Salt and black pepper to taste
  • Paprika for garnish

Instructions

  1. Scrub potatoes clean and cut into 1-inch cubes. No need to peel.
  2. Place cubed potatoes in a large pot, cover with cold water by 2 inches. Add 1 tablespoon salt and 1 tablespoon white vinegar. Bring to a boil, then reduce to a gentle simmer. Cook 10-12 minutes until fork-tender but still holding shape.
  3. While potatoes boil, cook bacon in a small skillet over medium heat for 6-8 minutes, flipping once, until deep golden brown. Drain on paper towels, then crumble or chop. Reserve 1 tablespoon bacon grease for dressing if desired.
  4. In a small bowl, whisk together Greek yogurt, light mayonnaise, buttermilk, ranch seasoning, and pickle juice. Adjust seasoning to taste.
  5. Shred cheddar cheese, slice green onions, chop fresh dill and chives.
  6. Drain potatoes and let sit 5 minutes. Spread on a baking sheet to cool until warm but not hot.
  7. Transfer warm potatoes to a large mixing bowl. Pour about three-quarters of the dressing over them and gently fold with a rubber spatula. Add crumbled bacon (reserve 1 tablespoon for garnish), shredded cheddar, green onions, dill, and chives. Fold gently until evenly coated. Add more dressing if needed.
  8. Season with salt and pepper to taste. Cover and refrigerate for at least 2 hours, preferably overnight.
  9. Before serving, stir well. If dry, add a splash of buttermilk or Greek yogurt. Transfer to a serving bowl, garnish with reserved bacon, paprika, and extra fresh dill. Serve cold or at room temperature.

Notes

For best flavor, make a day ahead. Don’t overmix to avoid mushy potatoes. Salt the boiling water generously. Let potatoes cool before adding dressing. Store in refrigerator up to 4 days; do not freeze.

Nutrition

Keywords: potato salad, bacon ranch, lightened-up, healthy potato salad, summer side dish, loaded potato salad

Find it online: https://dinadishes.com/easy-lightened-up-loaded-bacon-ranch-potato-salad/