Description

This Bacon Ranch Potato Salad is a delightful blend of tender baby red potatoes and crispy bacon, mixed with a creamy homemade dressing. It’s perfect for a healthy meal or side dish that everyone will love—simple to prepare and bursting with flavor!

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 your oven to 425°F and line a large baking sheet with parchment paper.
Toss the halved potatoes with avocado oil, fine sea salt, and black pepper until evenly coated and spread them in a single layer, cut-side down. Roast for 40 minutes or until tender with crisp edges.
Once roasted, allow the potatoes to cool for 20 to 30 minutes until warm or room temperature.
While the potatoes are cooling, prepare the dressing. In a mixing bowl, whisk together mayo, 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 by your preferred method, drain on paper towels, then crumble once cooled. Reserve a small handful for garnish.
In a large serving bowl, combine the cooled potatoes, most of the crumbled bacon, sliced scallions, and optional celery. Pour the dressing over and gently toss until evenly coated.
Transfer the potato salad to a serving bowl, topping it with reserved bacon, extra scallions, fresh dill, cracked black pepper, and a light drizzle of ranch dressing if desired. Serve immediately or refrigerate until serving.

Notes

For perfectly crispy bacon, consider baking it in the oven.
You can customize this salad by adding more veggies or ingredients based on your preferences.
Allowing the potatoes to cool enhances the flavor and texture of the salad.

Nutrition

Serving Size: 1/10 of recipe
Calories: 365
Sugar: 1g
Sodium: 830mg
Fat: 25g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 4g
Protein: 9g
Cholesterol: 32mg