This chunky ranch potato salad ranks at the top of all of the other types of potato salads we have made. Like many of the recipes that we put together, we use what we have on hand rather than making a special trip to the store. It’s cold, creamy, and cutting the taters into medallions and large chunks rather than tiny cubes gives it an extra added uniqueness. That, and the kids eats it with their fingers! Plus, you can stack more chinks on the end of your fork.

Ingredients for Chunky Ranch Potato Salad

• 2 Large Russet Potatoes (sliced)

• 1.5 – 2 lbs. petite yellow potatoes (chunked)

• 1 package cooked, and crumbled bacon, (or you can use bacon bites to make it a little easier).

• 2 cups shredded cheddar. (Shred your own if you can, it tastes better).

• 4 hard boiled eggs, chopped.

• 1/2 cup sliced green onions or diced purple onions. Whichever you prefer.

• 3/4 Cup Mayonnaise – Dukes is best!

• 3/4 Cup Sour Cream

• 2 tsp. garlic powder and onion powder

• 3 tbsp. whole milk

• 1 packet ranch mix.

• 2 tbsp. Dijon mustard

• 2 tsp. dried or fresh parsley

• 2 tsp. dried or fresh dill

• Salt and pepper to taste

• Sliced chives for garnish (optional)

Chunky Ranch Potato Salad

This is a creamy, cool, and chunkier version of the potato salad that we normally make. This is great for potlucks, BBQs, and weekend gatherings.

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Course: Side Dish

Cuisine: American

Keyword: Side Dish

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Chill Time: 8 hours hours

Calories:

Equipment

• 1 Large Stock Pot
• 1 Large Bowl

Ingredients

• 2 Large Russett Potatoes Sliced.
• 1.5-2 Lbs. Petite yellow Yukon Potatoes
• 1 Pkg Cooked and crumbled bacon or 1 cup Real bacon pieces/bits.
• 2 Cups Shredded Cheddar cheese shred your own if you can.
• 4 Hard Boiled Eggs chopped.
• ¾ Cup Mayonnaise Dukes is best!
• ¾ Cup Sour Cream
• 2 tsp Garlic powder
• 2 tsp Onion powder
• 3 tbsp Whole milk
• 1 pkg Ranch Mix
• 2 tbsp Dijon mustard
• 2 tsp Dried of fresh parsley chopped
• 2 tsp Dried of fresh Dill chopped
• Sliced chives for garnish optional
• Salt and pepper to taste

Instructions

• Wash and clean all of the potatoes. The russet potatoes we sliced medallion style, and the petite potatoes we quartered. For this recipe we opted for a chunkier, and heartier potato salad.
• In the large stock pot boil your potatoes until tender, but not yet mushy. (Fork tender) Drain and set aside. We leave the peels on, but you can peel them if you wish.
• In a large bowl mix all of the reamining ingredients except the chives.
• Gently fold in the cooked potatoes until all of the taters are fully coated. If you want a more creamier sauce, you can add more mayo and sour cream.
• Once everything is mixed, cover and place into the fridge for about 8 hours, or overnight. This is best served cold and keeps well in the fridge in an airtight cointainer for a few days. Enjoy!

Notes

For this recipe we opted for a more chunkier potato salad. You can stack more pieces on a fork, and we have tried many potato salads where the taters were so small if made it mushy.  We were just looking for something different. 😀

Tips, options, and substitutions

Serve it warm – This is perfectly acceptable to serve if you would prefer. Once the potato salad has been assembled pour the mixture into a greased 9×13, top with extra cheese, and bake at 350 degrees until warmed through and bubbly. We’ve done this several times, and it’s been very popular.

Serve it cold – You can let this set in the fridge for a few hours to chill; however, it’s best chilled overnight so that it gives ample time for all of the ingredients to mix. It stores well in the fridge for a few days in an airtight container.

Bacon, bacon, bacon – It’s a little bit of a timesaver to use real bacon pieces, rather than cooking the bacon. You can also use a package of precooked bacon cut into small pieces. Either way, nice chunks of bacon are the star of the salad.

Substitute – the sour cream for a plain Greek yogurt for a healthier option.

The potato cuts – We liked the chunks and the sliced mixture of the taters. The held up better than just tiny little chunks, and it turn mushy so quickly. The gold potatoes provided just enough creaminess up again the russet potatoes, so it was nice balance. We love the potatoes with the skin on, but feel free to peel them if you’d like.

If you’re heading to a cookout this summer, and potatoes salad isn’t your things thing – check out Garden Pasta Salad, The Best Tangy Pork and Beans, or Broccoli Cauliflower Salad. All great options to show up with at the BBQ.

Instructions for chunky ranch potato salad

• Wash and clean all of the potatoes. The russet potatoes we sliced medallion style, and the petite potatoes we quartered. For this recipe we opted for a chunkier, and heartier potato salad.

• In the large stock pot boil your potatoes until tender, but not yet mushy. (Fork tender) Drain and set aside. We leave the peels on, but you can peel them if you wish.

• In a large bowl mix, all of the remaining ingredients except the chives.

• Gently fold in the cooked potatoes until all of the taters are fully coated. If you want a more creamier sauce, you can add more mayo and sour cream.

• Once everything is mixed, cover and place into the fridge for about 8 hours, or overnight. This is best served cold and keeps well in the fridge in an airtight cointainer for a few days. Enjoy!

We would love to know if you have any additional tips, tricks, or even if you have tried this. Please leave us a comment, feedback, or give it a rating! It’s much appreciated. WE LOVE HEARING FROM YOU!