Ranch Mashed Potato Salad + Video
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Ranch Mashed Potato Salad is the perfect easy summer side! It’s a delicious variation of the traditional potato salad with a huge time-saving shortcut. Plus, this recipe for mashed potato salad is easy to double and customize just how you like it!
Mashed Potato Salad
When it comes to summer cooking, I prefer to keep it quick and easy. The last place I want to be on a gorgeous summer day is in the kitchen!!
This Ranch Mashed Potato Salad starts with two packages of garlic mashed potatoes to save time in preparation, I used Bob Evans brand.
No peeling or chopping potatoes? I’m in!! Use refrigerated mashed potatoes as the base, then mix in all your favorite fixings. And, you can serve it either warm or cold!
Recipe Video
To see us make this recipe for mashed potato salad from start to finish, watch the video in this post!
Potato salads are my favorite cookout side dish. I’ve got recipes for Southern Style, German, and even smoked versions, but there’s something about ranch that adds a refreshing zing to your plate.
Of course, you know I love Bob Evans products. Do you remember those delicious Bacon Mac and Cheese Bombs I shared last winter? If you haven’t tried them, you need to soon!!
Ingredient Notes and Substitutions
- Mashed Potatoes – What makes this mashed potato salad recipe so quick and easy? Garlic Mashed Potatoes, of course!
All you have to do is heat them up according to the package directions.
Feel free to use the original flavor or another brand of refrigerated mashed potatoes. Or, use leftover mashed potatoes instead! - Sour Cream & Mayonnaise – This combo adds plenty of tang and makes this dish extra creamy. You can also swap the sour cream with plain Greek yogurt if preferred.
- Ranch Seasoning – This is the dry packet of seasoning found near the bottled salad dressings.
No need to mix it with anything — just dump the powdered mix right in the bowl! - Cheese – Mild cheddar is my top choice for this mashed potato salad recipe, but you can experiment with different types too.
Try Colby or Monterey Jack, or add in crumbled feta for extra tang. - Veggies – Celery and scallions (green onions) add herb flavor and a little crunch. Chop them up as fine as you like before mixing in.
And if you want to use a regular onion, opt for red over yellow or white. - Bacon – I like to pop my strips in the oven or air fryer while I’m working on the rest of the ingredients.
You can also swap this with diced ham or crumbled sausage for a different flavor!
Tips and Tricks to Make Mashed Potato Potato Salad
- Have all of your ingredients prepped and ready.
This dish comes together fast, so be sure to do all your chopping and shredded while you heat up the potatoes. I like to cook the bacon first so it has plenty of time to crisp and cool.
- Whisk the “dressing” ingredients together separately.
If you’re in a hurry, there’s no problem with dumping everything into a bowl and stirring it up.
But if you have the time, layer the ingredients to ensure they’re really incorporated well and evenly.
Combine the sour cream, mayo, and ranch dressing packet until smooth, then mix that into the warmed mashed potatoes.
Next, stir in the cheese, bacon, celery, and scallions until evenly distributed. Adding the cheese last ensures it won’t melt completely into the mashed potato potato salad.
- Customize the ingredients to make it your own.
Some people like to add chopped pickles, green peppers (bell pepper or jalapenos!), and hard-boiled eggs to their mashed potato salad.
You could also start with plain mashed potatoes and go crazy with the spices. Experiment until you find the variation you like the best.
This recipe for mashed potato salad can be prepared in so many different ways. You will never get tired of making it!!
Prep Ahead
- Heat mashed potatoes
- Cook and crumble bacon
- Shred cheese
- Chop celery and scallions
Kitchen Tools You Will Need
- Large Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
- Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
- A sturdy Silicone Spatula makes mixing a breeze, and it’s easy to clean too!
Serving Suggestions
This mashed potato salad recipe can be served either warm or cold. That means it’s a delicious side for a summer barbecue or your favorite winter roast.
When the weather is hot, pair ranch mashed potato salad with hot dogs and burgers. Grill some corn or make some coleslaw and you’ll have a perfect summer meal!
When it’s cold outside, you can pair it with baked pork chops and fresh steamed asparagus.
Here are a few more summer grilling recipes that would go perfectly with this easy side.
Storing Leftover Ranch Mashed Potatoes
Cover the bowl tightly with plastic wrap or transfer your mashed potato potato salad to an airtight container.
Store in the refrigerator for 3-5 days or in the freezer for up to 1 month. Thaw frozen mashed potato salad in the fridge overnight.
Then, reheat leftovers in the microwave on half power until they are warm. Stir them before serving and top with a little bit of shredded cheese!
Mashed Potato Salad Recipe FAQ
Yes, but it really does taste better when it’s had at least 2 hours to chill first. This gives all the flavors time to meld together, plus the consistency thickens and firms up a bit in the fridge.
But if you want to serve this dish warm as a type of loaded mashed potatoes, feel free to serve it right after mixing!
Crispy potato pancakes, of course! Scoop out some ranch mashed potatoes and form them into patties, then dip them in egg and breadcrumbs.
Fry them lightly on each side until crispy and brown. Add a bit of sour cream to the top of each one and you won’t believe how good these are!!
Enjoy!
With love, from our simple kitchen to yours.
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Ranch Mashed Potato Salad + Video
Ingredients
- 2 24 ounce Bob Evans garlic mashed potatoes , (about 5 cups)
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 ounce packet ranch seasoning and salad dressing mix
- 2 cups shredded Mild Cheddar cheese
- 1 1/2 cups cooked bacon, crumbled
- 1 celery rib, fine diced
- 2 scallions, sliced
Instructions
- Prepare mashed potatoes, according to package directions. Allow to cool.
- Combine mashed potatoes, sour cream, mayonnaise, and ranch dressing mix in a large bowl. Stir until well combined.
- Add cheese, bacon, celery, and scallions.
- Stir until combined. Cover and refrigerate until ready to serve.
- Potato salad is best after the flavors have had a chance to meld (at least 2 hours of chilling).
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2020, updated and republished July 2024
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looks delicious. will try it. Ireland has a dish called Champ. unsure of the spelling but its the mashed potatoes with spring onion. its is delicious also.
A great way to bring mashed potatoes into summer! Can never go wrong with some good potato.
The perfect side dish for any summer meal. So creamy and flavorful!
Hi Harper!
So glad you enjoyed!
TSRI Team Member,
Devlyn