BLT Ranch Potato Salad: The Ultimate BBQ Crowd-Pleaser

This BLT Ranch Potato Salad is a creamy and colorful side dish that captures the classic BLT flavors with a delightful ranch twist, perfect for summer gatherings.

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Prep Time 15

Cook Time 20

Chilling Time 30

Total Time 1 5

Servings: 8 servings

Course: Salad

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 pounds baby potatoes yellow or red potatoes can also be used as a swap
8 slices bacon cook until crispy
2 cups cherry tomatoes halved
2 cups romaine lettuce chopped
1 cup green onions sliced

For the Dressing

1 cup ranch dressing or creamy vinaigrette
to taste salt
to taste pepper

Optional Additions

1 avocado diced adds extra creaminess
1 cup shredded cheese your favorite melted variety
other vegetables like diced bell peppers or cucumbers

Equipment

large pot
Skillet
Mixing Bowl
Large spoon
Plastic Wrap

Method

Preparation Steps

Cook the baby potatoes in a large pot of salted water until fork-tender, about 15-20 minutes. Drain and cool for 10 minutes.
Quarter the cooled potatoes and place in a large mixing bowl.
Cook bacon until crispy, chop into pieces, and add to the bowl with potatoes. Add cherry tomatoes, romaine, and green onions.
Pour ranch dressing over the mixture and gently stir to coat.
Season with salt and pepper to taste, cover, and refrigerate for at least 30 minutes.
Before serving, stir the salad gently and enjoy!

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 32gProtein: 8gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 35mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 300IUVitamin C: 10mgCalcium: 80mgIron: 2mg

Notes

This salad is best when prepared a day in advance to enhance flavors. Store in the fridge for 3-4 days. Avoid freezing for best texture.

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