A new spin on potato salad. This roasted potato salad has crunchy cucumbers and crumbled bacon. It is tossed in creamy ranch!
Ranch Potato Salad
Potato salad is a popular side dish for picnics, barbecues, and pot lucks. It’s an easy dish to make that pairs well with a variety of foods.
Potato salad generally consists of cooked potatoes tossed with a sauce (or dressing) and mixed with crunchy vegetables.
This potato salad features roasted potatoes instead of the usual boiled potatoes. The cooked taters are mixed with crisp cucumbers and bacon pieces and ranch dressing!
Best Potatoes for Potato Salad
There are three main potato categories: waxy, starchy, and all-purpose.
Waxy potatoes are best for potato salad. They are low in starch, hold their shape after cooking, and usually have skins that don’t need peeling.
Waxy potatoes includes: Dutch Yellow baby potatoes (photographed above), new potatoes (also called baby potatoes), red potatoes, and fingerling potatoes.
Starchy potatoes like russet potatoes and sweet potatoes are best for mashing.
All-purpose potatoes work in a wide range of dishes. If you cannot find waxy potatoes, all-purpose potatoes are the second best option. This includes Yukon gold potatoes.
Cucumber Options
Cucumbers are a great alternative to celery (which is usually used in potato salads).
Not only does the fresh cucumber lend a nice crunch, it also provides a refreshing bite from the rich and creamy ranch.
There are many cucumber varieties to choose from. I suggest using one with little to no seeds.
Best cucumbers to use for this salad include: Persian cucumbers, English cucumbers, and baby cucumbers (also labeled mini cucumbers).
More Picnic Recipes
Roasted Potato Salad with Cucumber, Bacon, and Ranch
Ingredients
- 24 oz Dutch yellow baby potatoes, quartered
- 1 Tbsp olive oil
- kosher salt and black pepper, to taste
- 3 small Persian cucumbers, ¼inch thick slices, quartered
- 4 thick slices of bacon , cooked, crumbled into small pieces
- ½ oz Hidden Valley Ranch Powder
- 8 oz sour cream
- chives , as needed for garnish
Instructions
- Preheat oven to 450°F. Line baking sheet with parchment paper. Thoroughly scrub and wash potatoes. Pat dry and cut into quarters. Place on prepared baking sheet.
- Drizzle olive oil and a pinch of salt and pepper over cut potatoes. Toss to combine and coat potatoes with oil. Bake for 20-25 minutes, rotate pan midway through baking. Let potatoes cool to room temperature.
- Meanwhile, mix together half a 1-oz packet of ranch powder with 8 oz of sour cream. Cover and let chill in fridge will your prepare other ingredients.
- Once potatoes have cooled, combine with cucumbers and bacon. Start by adding 1/3 cup of the ranch dip. Fold to combine. Add additional ranch dip depending on your preferences. I didn't use all the dip. I wanted the bacon and cucumbers to stand out.
- Garnish with chives. Serve chilled.
Notes
- Waxy potatoes are best for potato salad. They are low in starch, hold their shape after cooking, and usually have skins that don’t need peeling. Examples: Dutch Yellow baby potatoes (used in recipe), new potatoes (also called baby potatoes), red potatoes, and fingerling potatoes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This roasted potato salad looks really good. Love the jars.
Thanks Carrie! I like to collect jars :)
I love your little jars that you use to serve these yummy treats!
Thanks, Jeannie! I used small little canning jars. They are perfect for portion control!