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Creamy Loaded Bacon Ranch Potato Salad Cups

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These creamy loaded bacon ranch potato salad cups are easy to make, perfect for parties, and combine creamy ranch dressing, crispy bacon, and tender potatoes in a convenient bite-sized cup.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and diced
  • 3 hard-boiled eggs, chopped
  • 3 green onions, thinly sliced
  • 3/4 cup ranch dressing
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh dill, chopped (optional)
  • Salt and black pepper to taste
  • 6 slices bacon, cooked crisp and crumbled
  • 1/2 cup shredded cheddar cheese
  • Chopped chives or parsley for garnish (optional)
  • About 24 mini phyllo cups or small lettuce leaves

Instructions

  1. Place peeled and diced Yukon Gold potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12–15 minutes or until potatoes are fork-tender but not falling apart. Drain and set aside to cool slightly.
  2. Place 3 large eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes. Drain and transfer eggs to an ice bath to cool completely. Peel and chop roughly.
  3. While potatoes and eggs cook, fry 6 slices of bacon in a skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain excess grease. Once cool, crumble bacon into bite-sized pieces.
  4. In a small bowl, whisk together ranch dressing, mayonnaise, Dijon mustard, and chopped fresh dill (if using). Season with salt and pepper to taste.
  5. In a medium bowl, gently fold cooled potatoes, chopped eggs, and sliced green onions together. Pour the ranch dressing over and mix carefully until everything is evenly coated, being careful not to mash the potatoes.
  6. Spoon the potato salad mixture into mini phyllo cups or small lettuce leaves, filling them generously without spilling. Sprinkle crumbled bacon and shredded cheddar cheese on top. Garnish with chopped chives or parsley if desired.
  7. Arrange the loaded potato salad cups on a platter and serve immediately or chill for 30 minutes if preferred cooler.

Notes

Avoid overcooking potatoes to prevent mushy salad. Let potatoes and eggs cool completely before mixing with dressing. Cook bacon until just crisp for best texture. Assemble cups just before serving to keep phyllo cups crisp. Lettuce leaves can be used as a gluten-free alternative to phyllo cups.

Nutrition

Keywords: potato salad, bacon ranch, party appetizer, finger food, creamy potato salad, loaded potato salad, easy recipe

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