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Loaded Beef Ranch Potato Salad

Mixing loaded beef ranch potato salad
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A creamy, savory potato salad loaded with smoky beef, sharp cheddar, zesty ranch, and fresh herbs—a memory keeper and family favorite that ties together generations, from Greek roots to New York City potlucks.

  • Author: Dana
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes (plus chilling)
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

Ingredients

Scale
  • 2 pounds Yukon Gold or small red potatoes, cut into bite-sized pieces
  • 6–8 thick-cut beef bacon or beef breakfast strips, cooked crisp and crumbled
  • 3/4 cup ranch dressing (homemade or bottled, plus more as needed)
  • 1/2 cup Greek yogurt or sour cream (optional, for extra creaminess)
  • 1 cup shredded sharp cheddar cheese
  • 4 green onions or a small bunch of chives, thinly sliced
  • 2 tablespoons fresh dill or parsley, chopped (plus more for garnish)
  • Salt and black pepper, to taste
  • Smoked paprika, optional

Instructions

  1. Place potatoes in a large pot of cold, salted water. Bring to a boil, then reduce heat and simmer until just fork-tender, about 10–15 minutes. Drain well and let cool slightly.
  2. While potatoes cool, cook beef strips in a skillet until crisp. Transfer to paper towels, then chop or crumble once cooled.
  3. If making ranch from scratch, whisk together mayonnaise, Greek yogurt or sour cream, fresh herbs, a squeeze of lemon, salt, and pepper.
  4. In a large bowl, combine cooled potatoes, most of the crispy beef (reserve some for topping), shredded cheddar, and chopped green onions or chives. Add about two-thirds of the ranch dressing and toss gently to coat.
  5. Fold in fresh dill or parsley. Season with salt, pepper, and smoked paprika if using. Add extra dressing for creaminess, as desired.
  6. Cover and refrigerate at least 1 hour, or up to 1 day, to blend flavors.
  7. Before serving, stir, adjust seasoning, and top with reserved beef, cheese, and herbs. Serve slightly chilled and enjoy.

Notes

For the best texture, cool potatoes slightly before mixing with dressing. Store leftovers in an airtight container in the fridge for up to 3 days—just add more ranch if salad thickens. Try adding hard-boiled eggs, chopped pickles, or jalapeños for extra flavor. For a lighter salad, swap some ranch for Greek yogurt or add fresh greens.

Nutrition

Find it online: https://www.cozyfamilyrecipes.com/loaded-beef-ranch-potato-salad/