Ranch Potato Salad with Egg, Pickles and Bacon

Finding a crowd-pleasing side dish that works for summer barbecues, potlucks, and family dinners can feel like an impossible task. After all, everyone has their own opinion on what makes the perfect potato salad, and trying to please picky eaters while still making something flavorful is no easy feat.

Luckily, this potato salad with egg, pickles and bacon hits all the right notes: it’s hearty and satisfying, packed with classic flavors everyone loves, and comes together easily with ingredients you probably already have in your fridge.

What Kind of Potatoes Should I Use?

Red potatoes are the go-to choice for this potato salad because they hold their shape really well after boiling and have a naturally creamy texture. You could also use Yukon Gold potatoes if that’s what you have on hand – they’re similar in texture and won’t fall apart on you. I’d steer clear of russet potatoes for this recipe since they tend to get too starchy and can turn your salad into mush. When picking out your red potatoes at the store, look for ones that are firm with smooth skin and no soft spots or sprouts.

Options for Substitutions

This potato salad is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Red potatoes: Yukon gold potatoes work great here too and give you a creamier texture. Russet potatoes can work in a pinch, but they tend to fall apart more easily, so be gentle when mixing.
• Ranch seasoning: If you don’t have ranch seasoning, you can skip it and add a bit more salt, garlic powder, and onion powder to taste. The salad will still be plenty flavorful with the other ingredients.
• Bacon: Turkey bacon is a lighter option, or you can leave it out entirely for a vegetarian version. You could also try diced ham for a different smoky flavor.
• Dill pickles: Sweet pickles or bread and butter pickles give you a sweeter take on this salad. Just swap the pickle juice to match whichever type you use.
• Mayonnaise: Greek yogurt or sour cream can replace half or all of the mayo for a tangier, lighter dressing. You might want to add a touch more mustard if going this route.
• Red onion: Yellow or white onion works fine, or try green onions for a milder flavor. If raw onion is too strong for you, soak the diced onion in cold water for 10 minutes before adding.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with potato salad is adding the dressing while the potatoes are still hot, which causes the mayonnaise to break down and turn oily – always let your roasted potatoes cool completely to room temperature before mixing in the mayo and other ingredients.

Overcooking the eggs is another common issue that leads to that unappetizing gray-green ring around the yolk, so boil them for exactly 10-12 minutes, then immediately transfer them to an ice bath to stop the cooking process.

Don’t skip seasoning your potatoes before roasting them with the ranch seasoning and dill, as this builds flavor from the start rather than trying to add it all at the end.

Finally, make your potato salad at least 2 hours before serving and keep it chilled – the flavors need time to blend together, and the pickle juice especially needs time to work its magic throughout the dish.

What to Serve With Potato Salad?

Potato salad is a total crowd-pleaser at any backyard barbecue or picnic, and it pairs perfectly with just about any grilled meat you can think of. I love serving it alongside juicy hamburgers, hot dogs, or grilled chicken – the creamy, tangy flavors complement smoky grilled foods so well. If you’re going for a full cookout spread, add some baked beans, coleslaw, or corn on the cob to round out the meal. This potato salad also works great as a side for pulled pork sandwiches or ribs, since the pickles and bacon already give it that barbecue-friendly vibe.

Storage Instructions

Store: Keep your potato salad in an airtight container in the fridge for up to 3 days. Since it has mayo and eggs, you’ll want to make sure it stays cold. It actually tastes even better the next day once all the flavors have had time to hang out together!

Make Ahead: This is a great dish to prep ahead for gatherings. You can cook the potatoes, bacon, and eggs up to a day before, then store them separately in the fridge. Mix everything together with the dressing a few hours before serving so the potatoes can soak up all that tangy, creamy goodness.

Serve: Always serve potato salad cold or at room temperature. If it’s been sitting out at a picnic or party for more than 2 hours, it’s best to toss it to be safe. When you’re ready to eat leftovers, give it a good stir since the dressing can settle at the bottom.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3300-3600
• Protein: 70-80 g
• Fat: 210-230 g
• Carbohydrates: 320-350 g

Ingredients

For the roasted potatoes:

• 3.5 lb red potatoes (cut into 1-inch chunks for even roasting)
• 2 tbsp olive oil
• 2 tbsp ranch seasoning (I use Hidden Valley for the most authentic flavor)
• 0.75 tsp dill weed
• 0.25 tsp smoked paprika

For the salad mix:

• 1 red onion (finely diced into 1/4-inch pieces)
• 10 pieces bacon
• 6 eggs (hard-boiled and chopped into 1/2-inch cubes)
• 1 cup dill pickles
• 1.25 cup mayonnaise (I prefer Hellmann’s for a creamier texture)
• 1.5 tbsp yellow mustard
• 1/4 cup dill pickle juice
• 0.75 tsp dill weed
• 0.75 tsp salt
• 0.5 tsp pepper

Step 1: Prepare Proteins and Vegetables

• 10 pieces bacon
• 6 eggs
• 1 red onion
• 1 cup dill pickles

Start by cooking the bacon in a skillet over medium heat until crispy, about 8-10 minutes, then chop into bite-sized pieces and set aside.

While the bacon cooks, hard-boil the eggs by placing them in a pot of cold water, bringing to a boil, then removing from heat and letting sit for 10 minutes before cooling and chopping into ½-inch cubes.

Finally, finely dice the red onion into ¼-inch pieces and chop the dill pickles into similar-sized pieces.

I like to do all my protein prep early so I can focus on the potatoes without multitasking.

Step 2: Season and Roast the Potatoes

• 3.5 lb red potatoes
• 2 tbsp olive oil
• 2 tbsp ranch seasoning
• 0.75 tsp dill weed

Preheat your oven to 425°F.

In a large bowl, combine the potato chunks with olive oil, ranch seasoning, and dill weed, tossing until the potatoes are evenly coated.

Spread them in a single layer on a greased baking sheet and roast for 45-60 minutes, stirring and flipping halfway through to ensure even browning.

The potatoes are done when golden brown and tender when pierced with a fork.

Step 3: Cool Potatoes and Build the Dressing

• 1.25 cup mayonnaise
• 1.5 tbsp yellow mustard
• 1/4 cup dill pickle juice
• 0.75 tsp dill weed
• 0.25 tsp smoked paprika
• 0.75 tsp salt
• 0.5 tsp pepper

Remove the roasted potatoes from the oven and let them cool for 15 minutes at room temperature—this prevents them from breaking apart when mixed and allows the dressing to absorb better.

While the potatoes cool, whisk together the mayonnaise, mustard, dill pickle juice, additional dill weed, smoked paprika, salt, and pepper in a large mixing bowl until smooth and well combined.

I prefer Hellmann’s mayo for its creamy texture, which makes the final salad luxuriously rich.

Step 4: Assemble the Potato Salad

• roasted potatoes from Step 2
• bacon from Step 1
• eggs from Step 1
• diced red onion from Step 1
• pickles from Step 1
• dressing mixture from Step 3

Add the cooled potatoes from Step 2 to the dressing bowl along with the bacon, eggs, diced red onion, and pickles from Step 1.

Fold everything together gently with a large spoon or rubber spatula, being careful not to break up the potatoes too much.

Mix until all components are evenly coated with the creamy dressing and well distributed throughout.

Ranch Potato Salad with Egg, Pickles and Bacon

Delicious Ranch Potato Salad with Egg, Pickles and Bacon recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 10 servings

Calories: 3450

Ingredients Method

Ingredients

  

For the roasted potatoes::

• 3.5 lb red potatoes (cut into 1-inch chunks for even roasting)
• 2 tbsp olive oil
• 2 tbsp ranch seasoning (I use Hidden Valley for the most authentic flavor)
• 0.75 tsp dill weed
• 0.25 tsp smoked paprika

For the salad mix::

• 1 red onion (finely diced into 1/4-inch pieces)
• 10 pieces bacon
• 6 eggs (hard-boiled and chopped into 1/2-inch cubes)
• 1 cup dill pickles
• 1.25 cup mayonnaise (I prefer Hellmann's for a creamier texture)
• 1.5 tbsp yellow mustard
• 1/4 cup dill pickle juice
• 0.75 tsp dill weed
• 0.75 tsp salt
• 0.5 tsp pepper

Method

 

1. Start by cooking the bacon in a skillet over medium heat until crispy, about 8-10 minutes, then chop into bite-sized pieces and set aside. While the bacon cooks, hard-boil the eggs by placing them in a pot of cold water, bringing to a boil, then removing from heat and letting sit for 10 minutes before cooling and chopping into ½-inch cubes. Finally, finely dice the red onion into ¼-inch pieces and chop the dill pickles into similar-sized pieces. I like to do all my protein prep early so I can focus on the potatoes without multitasking.
2. Preheat your oven to 425°F. In a large bowl, combine the potato chunks with olive oil, ranch seasoning, and dill weed, tossing until the potatoes are evenly coated. Spread them in a single layer on a greased baking sheet and roast for 45-60 minutes, stirring and flipping halfway through to ensure even browning. The potatoes are done when golden brown and tender when pierced with a fork.
3. Remove the roasted potatoes from the oven and let them cool for 15 minutes at room temperature—this prevents them from breaking apart when mixed and allows the dressing to absorb better. While the potatoes cool, whisk together the mayonnaise, mustard, dill pickle juice, additional dill weed, smoked paprika, salt, and pepper in a large mixing bowl until smooth and well combined. I prefer Hellmann's mayo for its creamy texture, which makes the final salad luxuriously rich.
4. Add the cooled potatoes from Step 2 to the dressing bowl along with the bacon, eggs, diced red onion, and pickles from Step 1. Fold everything together gently with a large spoon or rubber spatula, being careful not to break up the potatoes too much. Mix until all components are evenly coated with the creamy dressing and well distributed throughout.