Ingredients
Equipment
Method
Boil and cool the potatoes
- Bring a pot of water to a boil, add cubed red potatoes, and cook until tender, about 10–15 minutes. Visual cue: the cubes should pierce easily with a fork.
- Drain the potatoes in a colander and cool them for 5–10 minutes until no longer steaming. Visual cue: they look matte instead of glossy with steam.
Build the loaded base
- In a large bowl, combine the cooled potatoes with cooked and crumbled bacon and shredded sharp cheddar cheese. Visual cue: the cheese starts to cling to the warm potato edges.
Mix the ranch dressing
- Stir ranch dressing and sour cream with salt and pepper until smooth, about 30–60 seconds. Visual cue: no streaks remain in the mixture.
- Pour the ranch dressing over the potato mixture and toss until every bite is coated. Visual cue: the potatoes look evenly colored and glossy with dressing.
Finish and chill
- Top with sliced green onions and chopped fresh chives. Visual cue: green flecks are evenly distributed across the surface.
- Refrigerate for 2 hours before serving to let the flavors meld. Visual cue: the salad firms slightly and looks set after chilling.
Notes
Pro tip: cool the potatoes slightly before mixing so the cheddar melts just a bit without turning the salad watery. Store covered in the refrigerator up to 3 days; freeze is not recommended because the potatoes and dressing can change texture. For a lighter option, use light ranch dressing and low-fat sour cream while keeping the bacon and cheddar amounts the same.