Easy Creamy Potato Salad With Bacon And Cheese

This Creamy Potato Salad With Bacon and Cheese will become your favourite! Serve warm or cold. Everyone loves it because there are rarely leftovers and they don't last long. 

– 2 pounds potatoes  – ½ teaspoon salt – ¼ teaspoon pepper – 2 tablespoon olive oil – 8-10 slices thick-cut bacon or pancetta  – ½ small red onion  – 1 cup diced cucumber – ¼ cup mayonnaise – ¾ cup sour cream – 1 teaspoon ranch seasoning – 2 teaspoon parsley  – 4 oz cheddar cheese  – More parsley and green onions for garnish



Set oven temperature to 400 degrees Fahrenheit. Prepare a sizable baking sheet by lining it with foil or parchment paper.  

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Place the chopped potatoes in an arrangement on the tray, cover with olive oil, and add salt and pepper to taste.  

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To mix, toss. Bake potatoes for 45 to 50 minutes, or until they are tender and starting to turn golden brown.  

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To help them cook evenly and avoid burning, flip the potatoes twice while they're cooking.  

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Cool the potatoes before adding to salad. When serving in salad, they can be slightly warm, but for best presentation, let them cool. 

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Make the dressing. Mix ranch dressing, mayonnaise, sour cream, and parsley in a large bowl. Let flavours blend in the fridge for 30 minutes covered. 

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Heat bacon in a dry nonstick pan over medium heat until crispy. Drain excess fat on paper towels. 

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When ready to serve, combine the remaining ingredients with salad dressing in a bowl.  

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Allow the flavours to develop in the refrigerator for at least half an hour after giving everything a gentle toss.  

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Garnish with more crispy bacon, green onions, and freshly chopped parsley before serving. 

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Easy Hawaiian Macaroni Salad Recipe 

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