Only 5 ingredients in this Potato Salad with Bacon recipe. All of your favorite potato salad add ins coated in a delicious ranch dressing that will be your BBQ side dish go to recipe!
Preheat oven to 400°. Place bacon on a roasting pan with holes for drainage or use a wire rack a top a cookie sheet. (You want the bacon fat to be able to drain away from the bacon as it is cooking.)
Cook bacon for 12-15 minutes until browned and crispy. Remove from oven and pat with dry paper towel to remove any extra fat. Cut or crumble bacon into bite sized pieces and set aside until it is time to add it to the potato salad.
At the same time the bacon is cooking boil the potatoes.
Fill a stock pot with water and place the unpeeled Yukon Gold potatoes into the water. Place on the stovetop and bring to a boil. Depending on the size of the potato it will take 20-30 minutes to fully cook the potatoes.
To test the potatoes doneness, use a long skewer or toothpick and insert in into the center of the potato. If it slides off easily the potatoes are done. Larger potatoes will take a little longer just remove the potatoes as each one is done if you have potatoes of different sizes.
Drain the potatoes when they are all done and let sit for 5 minutes then use your finger to puncture the potato and tear a small piece of skin away then use a paper towel to gently peel away the skin from each potato. Once they are all peeled cut into large bite-sized chunks.
Place chunks of potatoes into a bowl. Pour 3/4 cup of dressing over the top and stir gently. Let sit and absorb for 5 minutes. Then add bacon pieces, shredded cheese and stir to combine.
Place bowl in fridge in and allow to chill for at least 1 hour. Then remove from fridge.
Cut hardboiled eggs in half and add to potato salad along with the last 1/4 cup of ranch dressing. Serve immediately .