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You guys have been asking, so I made the change. This Crack Potato Salad now has mayonnaise in the dressing! It seriously takes the flavors up a notch! I love the combination with the sour cream. I can’t wait for you to try this new version!
Why Everyone Asks for This Recipe
- Big Flavor: Crispy bacon, creamy dressing, and bold ranch seasoning create a rich, savory bite that stands out in every forkful.
- Perfectly Balanced Texture: The combination of mayo and sour cream creates a smooth dressing that coats every bite!
- Any Occasion: Pair this potato salad with BBQ chicken and corn on the cob, making it perfect for cookouts, holidays, or easy weeknight dinners.
A Reader’s Review
Very delicious and easy to make. Thank you for sharing this recipe. Everyone loved it at the Potluck.
Toni Lee Duffee
Crack Potato Salad Ingredients
- Potatoes: I used red potatoes because I love the skins on! Use Yukon Gold or Russet potatoes if you prefer. Keep the potato skin on or off, it’s up to you!
- Salt and Pepper: Season with salt and pepper to taste. The bacon and ranch powder will also add flavor. It’s best to season before serving!
- Mayonnaise: I love the combination of mayonnaise with the sour cream! If you prefer my original recipe only using sour cream, feel free to replace the mayo with more sour cream.
Crack Potato Salad
If I’m asked to bring something to the neighborhood summer get together, I’m bringing this crack potato salad. Nothing beats the flavor, and it literally goes with anything!
- Cook Potatoes: Fill a large pot with water, then add the potatoes. Bring the water and potatoes to a rolling boil over high heat. Reduce the heat to medium high and continue to boil for 12-15 minutes, or until fork tender. Drain and rinse the potatoes under cold water.
- Mix Sauce: In a small bowl, whisk together sour cream, mayonnaise, and 1 package ranch dressing mix until combined.
- Combine: In a large bowl, add the cooked and drained potato pieces, bacon, shredded cheddar cheese, and sliced fresh green onions.
- Mix Well: Stir in the sour cream mixture until blended and coated well. Refrigerate for 2 hours before serving! Season the crack potato salad with salt and pepper to taste before serving and enjoy!
Alyssa’s Pro Tip
Refrigerate: Don’t skip this part! Refrigerating the potato salad is the key to maximum flavor! The ingredients need time to sit and meld together for the best flavor!
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Fill a large pot with water and add 2 pounds red potatoes,. Bring the water and potatoes to a rolling boil over high heat. Reduce the heat to medium-high and continue to boil for 12-15 minutes, or until fork-tender. Drain and rinse the potatoes under cold water.
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In a small bowl, whisk together 1 cup sour cream, 1 cup mayonnaise, and 1 (1-ounce) package ranch dressing mix until combined.
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In a large bowl, add the cooked and drained potato pieces, 1 ¼ cups bacon, 1 ½ cups shredded cheddar cheese, and ⅓ cup sliced green onions.
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Stir in the sour cream mixture until blended and coated well. Refrigerate for 2 hours before serving! Season with salt and pepper to taste before serving and enjoy!
Fridge: Store leftovers in an airtight container or tightly covered with Saran Wrap. Potato salad keeps for up to 5 days.
Calories: 569kcalCarbohydrates: 21gProtein: 13gFat: 49gSaturated Fat: 15gPolyunsaturated Fat: 15gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 74mgSodium: 600mgPotassium: 659mgFiber: 2gSugar: 3gVitamin A: 473IUVitamin C: 11mgCalcium: 197mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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