Best Ever Potato Salad

Best Ever Potato Salad - loaded with bacon, chives, cheese, and ranch seasoning, this potato salad will become a traditional family barbecue recipe.

Prep Time 40

Total Time 40

Servings

Calories 531kcal

Author Sandra

Cook bacon according to package directions. Once completely cooked & cooled, coarsely chop into small chunks.
In a small mixing bowl, stir together sour cream, mayo, cheese, coarsely chopped bacon, chives, and ranch seasoning powder {start with 1/4 cup & add more if you desire a stronger ranch taste, we use 1/2 cup, sounds like a lot but once it is all together it is perfect}. Set aside.
Place potatoes in a large pot of boiling water, add salt if desired. Bring to a boil and let them simmer 8-12 minutes, or until potatoes are tender or easy to pierce with a fork.
Drain the potatoes and allow to completely cool. I rinse the potatoes with cold water to stop the cooking process and speed up the cooling.
Once potatoes are completely cool add the sour cream mixture; stir together to combine.
Add salt and pepper to taste. Cover and set in the fridge until ready to serve.
If you would like your potato salad a little less chunky, use an electric mixer and beat the potato salad on medium for 1-2 minutes. This will break up any large chunks, and give you a smoother texture. I do this to make the potato salad a little more creamy but left enough chunks to give it some depth.