Description

This Bacon Ranch Potato Salad is a crowd-pleaser with its delightful flavors and simple preparation. Made with fresh ingredients like baby red potatoes, bacon, and a creamy ranch dressing, it adds a tasty touch to any meal. Ideal for potlucks or as a healthy side for dinner!

Ingredients

Scale

2 pounds baby red potatoes halved, or quartered if large
1 tablespoon avocado oil or olive oil
1 teaspoon fine sea salt
1/4 teaspoon black pepper
3/4 cup paleo mayonnaise
1 tablespoon unsweetened almond milk
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill
1 1/2 teaspoons dried chives or 1 tablespoon fresh chopped chives
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon smoked paprika
3/4 teaspoon fine sea salt or to taste
1/4 teaspoon black pepper or to taste
10–12 slices bacon cooked until crisp and crumbled
1 bunch scallions thinly sliced (white and green parts)
2 celery stalks finely diced (optional, for extra crunch)
reserved bacon crumbles
extra sliced scallions and fresh chives
fresh dill
freshly cracked black pepper
small drizzle of ranch dressing

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Instructions

Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Toss the halved potatoes with avocado oil, salt, and pepper until evenly coated. Spread in a single layer with cut sides down, and roast for 40 minutes until tender and golden.
Allow the potatoes to cool for 20 to 30 minutes before assembling the salad.
In a mixing bowl, whisk together the paleo mayonnaise, almond milk, lemon juice, dill, chives, onion powder, garlic powder, smoked paprika, salt, and black pepper until smooth. Refrigerate until ready to use.
Cook the bacon until crisp and drain on paper towels. Crumble once cooled, reserving some for garnish.
In a large serving bowl, combine the cooled potatoes, most of the crumbled bacon, sliced scallions, and diced celery if using. Pour the ranch dressing over the salad and gently toss to coat evenly.
Transfer to a serving bowl or platter. Top with reserved bacon, extra scallions, fresh dill, cracked black pepper, and a light drizzle of ranch dressing if desired. Serve immediately or refrigerate until ready to serve.

Notes

For extra flavor, consider adding more fresh herbs like parsley or cilantro.
This salad can be prepared in advance and stored in the refrigerator for up to 2 days.
Use your favorite brand of paleo mayonnaise to ensure it meets your dietary needs.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 1g
Sodium: 400mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 6g
Cholesterol: 20mg