A creamy, tangy potato salad loaded with crispy bacon, sharp cheddar, and fresh herbs, perfect for summer BBQs and easy to prepare in under 30 minutes.
Use Yukon Gold or red potatoes to hold shape well. Cook potatoes from cold water to avoid mushiness. Fry bacon until just crispy but not burnt. Mix dressing separately before combining with potatoes. Chill salad for at least 1 hour to let flavors meld. Add extra ranch or olive oil if salad seems dry. Can bake bacon at 400°F for 15-20 minutes as an alternative to frying.
Keywords: potato salad, bacon, ranch dressing, summer BBQ, easy potato salad, loaded potato salad, picnic side dish