|Small red potatoes are first baked, then chopped or sliced and tossed with bacon and onion in a mayonnaise, vinegar and ranch dressing seasoning.|
Bacon Ranch Cold Baked Potato SaladI've already shared my just-like-Mama's southern style no-frills simple potato salad but this one here is also a big favorite of mine. Initially, this was my attempt to duplicate a potato salad served at one of our local favorite barbecue hangouts, but since writing the recipe, they've changed their version which has no eggs, is much whiter in color and seems to be heavy in sour cream and mayonnaise.
Well, I really like this cold baked potato salad anyway, so I'll add it to my ever-growing group of potato salad recipes! Unlike my more traditional southern style potato salad, I prefer this one well chilled, so I do suggest making it up a day ahead if at all possible. Here's how to make it.
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Recipe: Bacon Ranch Cold Baked Potato Salad©From the Kitchen of Deep South Dish
Prep time: 30 min |Inactive time: 2 hours | Yield: About 6 servings
- 3 pounds of small red potatoes
- Olive oil to drizzle
- Kosher salt and freshly cracked black pepper, to taste
- 4 slices of bacon, cooked and crumbled
- 1/4 cup of diced red, yellow or sweet onion
- 3/4 cup mayonnaise
- 1/2 tablespoon apple cider vinegar, optional
- 1 (1 ounce) envelope Hidden Valley Ranch Dressing Mix
- 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
- 1/2 teaspoon of kosher salt
- 1/4 teaspoon of freshly cracked black pepper
- 1 stalk (rib) of celery, chopped
- 3 hard cooked eggs, peeled and chopped
- Dried parsley, optional for garnish
Preheat oven to 475 degrees F. Drizzle olive oil over potatoes and toss with salt and pepper. Bake until cooked but still firm - about 30 minutes. Cooking times as always are approximate, as ovens vary, so test with the tip of a knife for tenderness. Remove, set aside and let cool. Fry the bacon until it is crisp. Drain on paper towels and set aside.
In a large bowl, whisk together the mayo, vinegar, ranch dressing mix, Cajun seasoning, salt and pepper until well blended. Scoot the dressing mixture to the side. If potatoes are larger, quarter, then slice into 1/4 inch slices or medium chunks, and add to the other side of the bowl. Chop the bacon and sprinkle over the potatoes. Add the onion, celery and eggs; gently toss to draw in the dressing, turning to mix well. Sprinkle with parsley if desired. Refrigerate several hours or overnight.
Cook's Notes: I love the added flavor that baking provides, but you may also boil potatoes if you prefer. Substitute J&D's bacon ranch dressing mix for the Hidden Valley Ranch mix.
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