Welcome, today I’m sharing my Whole Hog Potato Salad Recipe, the one I keep coming back to whenever I want something creamy, comforting, and a little bit special for BBQ days.
I’ve tested this recipe more times than I can count, and honestly, it’s the potato salad that even people who “don’t like potato salad” always end up loving.
It’s ranch-based, rich without being heavy, and full of smoky bacon flavor that works.
Hi, my name is Dipendra Kumar. I like cooking food and uploading videos on social media. My relatives and friends call me a pro chef.
In the recipes I create, I try to make them delicious and easy to prepare.
Before we dive in, here’s a quick overview of the recipe so you know what to expect.
- Cuisine: Southern-inspired BBQ
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Servings: 8–10
Overview
This recipe is inspired by the famous Whole Hog-style potato salad that’s known for being creamy, tangy, and packed with flavor.
There’s no mustard here. Instead, I use sour cream, mayonnaise, ranch seasoning, and a touch of sugar to balance everything out.
The potatoes soak up all that goodness while they’re still warm, and the bacon adds just the right amount of smoky crunch.
What Makes This Potato Salad Different
What really sets this salad apart is the texture and seasoning. Baking the potatoes instead of boiling them keeps them fluffy but firm, so they don’t fall apart when mixed.
The ranch seasoning adds depth without overpowering, and the vinegar gives a gentle tang that keeps the salad from feeling too heavy.
I like how every bite feels balanced, not greasy or bland.
Ingredients You’ll Need
Here’s everything I use to make this recipe. I always recommend measuring carefully, especially with the seasoning, because balance matters here.
In cooking, the ingredients are crucial. If the ingredients are proper and in the right quantities, then better food is made.
| Amount | Ingredient | Notes |
|---|---|---|
| 3 ½ pounds | Red potatoes | Scrubbed clean |
| 1 teaspoon | Garlic powder | Adds a mild savory flavor |
| 1 teaspoon | Ground black pepper | Freshly ground, if possible |
| 1 teaspoon | Dried parsley | For a subtle herby taste |
| 1 teaspoon | Salt | Adjust to taste |
| 1 tablespoon | Granulated sugar | Balances tang |
| 1 teaspoon | Ranch dressing mix | Dry mix |
| 1 cup | Bacon | Cooked and crumbled |
| ½ cup | Green onions | Chopped |
| ⅓ cup | Chives | Finely chopped |
| 2 cups | Sour cream | Full-fat works best |
| 2 cups | Mayonnaise | Not salad dressing |
| Splash | White vinegar | Just enough for brightness |
Equipment I Use
You don’t need anything fancy for this recipe, which I really appreciate.
| Amount | Equipment | Notes |
|---|---|---|
| 1 | Baking sheet | Large enough for potatoes |
| 1 | Large mixing bowl | For combining ingredients |
| 1 | Medium bowl | For dressing |
| 1 | Sharp knife | Cutting potatoes |
| 1 | Cutting board | Stable surface |
| 1 | Spatula or spoon | Gentle mixing |
How I Make Whole Hog Potato Salad
Step 1
I start by preheating my oven to 350°F. I place the scrubbed potatoes directly on a baking sheet and bake them for about an hour, until they’re fork-tender.
Baking keeps them from absorbing water, which helps the salad stay creamy later.
Step 2
Once the potatoes are done, I let them cool just enough to handle. While they’re still warm, I cut them into bite-sized chunks. I don’t peel them because the skins add texture and flavor.
Step 3
I transfer the warm potato chunks into a large mixing bowl. Right away, I sprinkle over the garlic powder, black pepper, dried parsley, salt, sugar, and ranch dressing mix.
Seasoning the potatoes while they’re warm helps them soak up every bit of flavor.
Step 4
Next, I gently fold in the crumbled bacon, green onions, and chives. I usually save a small handful of bacon and chives for garnish later, because it makes the salad look extra inviting.
Step 5
In a separate bowl, I mix the sour cream, mayonnaise, and a small splash of vinegar. I taste the dressing at this point and adjust if needed, sometimes adding a pinch more salt.
Step 6
I pour the dressing over the seasoned potatoes and gently mix until everything is evenly coated. I’m careful not to overmix here because I want the potatoes to stay chunky, not mashed.
Step 7
Finally, I cover the bowl and refrigerate the salad for at least 2 to 3 hours. This resting time is important because the flavors really come together as it chills.
Recipe Tips I’ve Learned Along the Way
One thing I’ve learned is not to rush the chilling step. The salad tastes fine right away, but after a few hours in the fridge, it becomes something special.
I also recommend using full-fat sour cream and mayo for the best texture. Light versions tend to make the salad watery.
If you’re serving this at a party, making it the night before is actually a bonus. It holds up beautifully and tastes even better the next day, which makes hosting less stressful.
Serving Ideas
I usually serve this potato salad cold, straight from the fridge, alongside smoked ribs, pulled pork, or grilled chicken. It’s also great with burgers or sausages.
For presentation, I sprinkle the reserved bacon and chives on top just before serving. Sometimes I add a tiny dusting of paprika, not for heat, just color.
Nutrition Benefits
While this is definitely a comfort food, it still has some nutritional perks when enjoyed in moderation.
- Potatoes provide potassium and fiber
- Dairy adds calcium and protein
- Bacon contributes protein and satiety
- Fresh herbs add small amounts of antioxidants
- Ranch seasoning enhances flavor without needing heavy sauces
Common Mistakes to Avoid
One mistake I see a lot is overcooking the potatoes. If they’re too soft, the salad turns mushy.
Another issue is adding dressing to completely cooled potatoes, which makes the flavors sit on the surface instead of blending in.
Mixing gently is also key; otherwise, you lose that chunky texture.
Storage and Make-Ahead Notes
I store leftovers in an airtight container in the fridge, where they stay fresh for up to four days.
I never recommend freezing this salad because the creamy dressing separates, and the texture just isn’t right after thawing.
If I’m prepping for a big event, I’ll sometimes cook and cut the potatoes earlier in the day, then mix everything later.
That works well as long as the potatoes are still slightly warm when seasoned.
Whole Hog Potato Salad Recipe
Ingredients
Equipment
Method
- I preheat my oven to 350°F and bake the red potatoes for about one hour, until they’re fork-tender but still hold their shape.
- I let the potatoes cool just enough to handle, then cut them into bite-size chunks while they’re still warm.
- I place the warm potatoes into a large bowl and sprinkle over the garlic powder, black pepper, parsley, salt, sugar, and ranch dressing mix, gently tossing to coat.
- I fold in the crumbled bacon, green onions, and chives, saving a little for topping later.
- In a separate bowl, I mix the sour cream, mayonnaise, and a small splash of vinegar until smooth and creamy.
- I pour the dressing over the potatoes and gently mix until everything is evenly coated, being careful not to mash the potatoes.
- I cover the bowl and refrigerate the potato salad for at least 2 hours so the flavors can come together.
Notes
FAQs:-
Can I boil the potatoes instead of baking them?
Yes, you can. I prefer baking because the potatoes stay firmer, but boiling works fine if you don’t overcook them.
How long does Whole Hog potato salad last in the fridge?
When I store it in an airtight container, it stays fresh for up to 4 days.
Can I make Whole Hog potato salad the night before?
Absolutely. I actually think it tastes better the next day once the flavors blend.
What potatoes work best for this recipe?
I always use red potatoes because they hold their shape and have a creamy texture.
Why is my potato salad watery?
This usually happens if the potatoes are overcooked or mixed while too hot. Let them cool slightly and mix gently.
Conclusion
I’ve made this Whole Hog Potato Salad Recipe for family cookouts, summer parties, and even casual weeknight dinners, and it never disappoints.
It’s creamy, flavorful, and comforting without being boring. I love how it brings people back for seconds, and sometimes thirds, even when they swear they’re full.
If you try it once, I have a feeling it’ll become your go-to potato salad too, and honestly, I don’t blame you at all.
Read More:- Little Caesars Garlic Butter Recipe
