Description

This Bacon Ranch Potato Salad combines tender baby red potatoes with crispy bacon and a creamy bacon ranch dressing. It’s simple to prepare and perfect for gatherings or a healthy meal option.

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 oven to 425°F and line a large baking sheet with parchment paper.
In a bowl, toss halved baby red potatoes with avocado oil, salt, and pepper until coated. Spread in a single layer on the baking sheet, cut-side down.
Roast potatoes for 40 minutes until tender with crisp edges. Allow cooling for 20 to 30 minutes before assembling the salad.
While roasting, prepare the dressing by whisking together mayo, almond milk, lemon juice, dill, chives, onion powder, garlic powder, smoked paprika, salt, and black pepper in a bowl. Refrigerate until needed.
Cook bacon until crisp using preferred method, then crumble and reserve a small handful for garnish.
In a large serving bowl, combine cooled potatoes, most of the bacon, scallions, and diced celery if using. Pour dressing over and toss gently until well coated.
Transfer to a serving dish, top with reserved bacon, extra scallions, dill, black pepper, and a light drizzle of ranch dressing. Serve immediately or chill until serving.

Notes

For the crispest bacon, consider cooking it in the oven on a baking sheet lined with foil.
This salad can be made ahead and stored in the fridge for up to 2 days before serving.
Feel free to add more vegetables for added crunch and flavor.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 2g
Sodium: 800mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 7g
Cholesterol: 25mg