Wash and scrub the baby potatoes thoroughly. If using larger potatoes, peel and cut them into bite-sized cubes.
Place the potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook the potatoes for 10-12 minutes or until they are tender when pierced with a fork.
Drain the potatoes and let them cool for a few minutes. You can also run them under cold water to speed up the cooling process if needed.
2. Cook the bacon:
While the potatoes are cooling, cook the bacon in a skillet over medium heat until crispy (about 5-7 minutes).
Remove the bacon from the skillet and place it on a paper towel to drain excess grease. Once cooled, crumble the bacon into small pieces.
3. Make the dressing:
In a large bowl, combine the mayonnaise, sour cream, ranch seasoning mix, and Dijon mustard (if using). Stir until smooth.
Season with a pinch of salt and pepper to taste.
4. Combine the salad:
Add the cooled potatoes to the bowl with the dressing. Gently toss until the potatoes are evenly coated.
Stir in the chopped green onions and crumbled bacon, reserving a small amount of bacon for topping, if desired.
5. Chill the salad:
Cover the potato salad and refrigerate for at least 1-2 hours to allow the flavors to meld together and the salad to chill.
Before serving, garnish with the remaining bacon and fresh parsley (if desired).
6. Serve:
Serve the Bacon Ranch Potato Salad chilled as a side dish to your favorite BBQ meals, burgers, or grilled meats.
