Grammy's Kitchen · Potato Salad · Bacon Ranch Potato Salad
One of 103 potato salad recipes we measured
from therecipecritic.com
4 cooks on therecipecritic.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 103.
| this recipe | typical | |
|---|---|---|
| fat | 16% | 9% |
| acid | 0% | 1% |
| salt | 0% | 0% |
| dairy | 17% | 0% |
| aromatics | 4% | 5% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds red potatoes, (cut into 1-inch pieces) |
| 230 g | 1 cup sour cream |
| 220 g | 1 cup mayonnaise |
| 28 g | 1 (1-ounce) package ranch dressing mix |
| 281 g | 1 1/4 cups bacon (cooked and crumbled) |
| 170 g | 1 1/2 cups shredded cheddar cheese |
| 53 g | 1/3 cup sliced green onions |
| salt and pepper (to taste ) |
Method: 4 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is a very good potato salad and it's super easy too! To make this a bit lighter I used light sour cream, reduced-fat mayo and center cut bacon. Real bacon pieces would work well in this too to save some time. For the potatoes I used petite red potatoes. I” — a cook, 5.0★
“Use Cacique Crema Mexicana Agria in place of the sour cream. It's Mexican Sour cream and it's a much thinner consistency and even better flavor. We replaced sour cream with this stuff in my house years ago” — a cook, 5.0★