Description

This Bacon Ranch Potato Salad combines tender baby red potatoes, crispy bacon, and a creamy, flavorful ranch dressing, making it a delightful side dish or main course. Perfect for gatherings or a quick meal, this dish is sure to please everyone at your table with its mouthwatering flavors and easy preparation.

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 potatoes with avocado oil, salt, and pepper until well coated, then spread them on the baking sheet cut-side down. Roast for 40 minutes until tender and crisp.
Let the potatoes cool for 20 to 30 minutes until they are warm or at room temperature.
While the potatoes are roasting, whisk together paleo mayonnaise, almond milk, lemon juice, dill, chives, onion powder, garlic powder, smoked paprika, salt, and black pepper in a mixing bowl until smooth. Adjust seasoning if necessary and refrigerate.
Cook the bacon until crispy using your preferred method, let cool, then crumble, setting aside some for garnish.
In a large serving bowl, combine the cooled potatoes, most of the bacon, sliced scallions, and celery if desired. Drizzle ranch dressing over and gently toss to coat.
Transfer to a serving dish and top with reserved bacon, additional scallions, fresh dill, cracked black pepper, and a drizzle of ranch dressing if desired. Serve immediately or refrigerate until needed.

Notes

Allow the potatoes to fully cool before adding dressing to preserve texture.
Feel free to add other vegetables for extra crunch and flavor, such as bell peppers or cucumber.
This dish can be made ahead of time and served cold or at room temperature.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 2g
Sodium: 800mg
Fat: 25g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 10g
Cholesterol: 25mg