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

Cook Time: 15

Chill Time: 8

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. 😀