Crockpot Bacon Ranch Potato Salad By Kelly Miller • November11,2013 • Updated January 21, 2020 • 4 Comments 16.6K 1 Jump to Recipe This hot potato salad combines yummy bacon and ranch flavors – perfect for your next get together! Is there anything more comforting than a big bowl of potato salad? I would argue, not. When we say “potato salad” in my family, we’re talking about huge tupperware containers, mayo, onions (hopefully chopped small), egg yolks, and pounds upon pounds of potatoes. Usually, potato salad is pulled out during summer grill season, or for special occasions other times of the year. It’s a lot of prep, but well worth it when you know you have company coming. In my family, parties just wouldn’t be the same without it! This Crockpot Bacon Ranch Potato Salad? WAY different. The fact that it’s served hot makes it perfect for the fall and winter months. This is such an easier version of potato salad, too. Chop up the potatoes, stir up the sauce, and drop it all in the slow cooker. Hot potato salad with a creamy ranch and bacon sauce? This recipe was clearly made for me. 🙂 Such a great side dish – yum! If you liked this Crockpot Bacon Ranch Potato Salad recipe, leave a rating and a comment below this post! Crockpot Bacon Ranch Potato Salad Crockpot Bacon Ranch Potato Salad made with cooked bacon, red potatoes, cream cheese, and ranch salad dressing mix. Print Pin Rate Course: SaladCuisine: AmericanKeyword: recipe for crockpot bacon ranch potato salad Prep Time: 10 minutesCook Time: 8 hours Servings: 6 servings Calories: 703kcal Author: Kelly Miller Ingredients▢ 2 1/2 lbs red potatoes cubed▢ 8 oz cream cheese softened▢ 10 oz can cream of potato soup▢ 1/4 cup milk▢ 1 oz pkt ranch salad dressing mix▢ 8 bacon strips cooked and crumbled▢ garnish: sliced green onion InstructionsSpray the inside of a 4 quart Crockpot with nonstick spray.Place cubed potatoes into Crockpot.In a medium bowl, whisk together cream cheese, soup, milk, and dressing mix until smooth.Stir in bacon.Pour sauce over potatoes in Crockpot, turning to coat.Cook on low 7-8 hours or until potatoes are tender.Sprinkle green onions over top. NutritionCalories: 703kcal | Carbohydrates: 82g | Protein: 17g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 87mg | Sodium: 3784mg | Potassium: 1538mg | Fiber: 5g | Sugar: 13g | Vitamin A: 894IU | Vitamin C: 16mg | Calcium: 149mg | Iron: 4mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 16.6K 1
Morgan Jennifer Smith says November 13, 2013 at 4:03 pm You said side dish, but I would think it would be the main course – you've got the meat and potatoes covered! Making this tonight! Mmmmm http://www.styleoyster.blogspot.com Reply
Morgan Jennifer Smith says November 19, 2013 at 4:04 pm I made this dish for dinner last night and my boys loved it. I did double the recipe and replaced the bacon with turkey bacon, and used fat-free versions of the cream cheese, milk and potato soup to make this a lighter dish. Thanks for sharing! Reply