Description

This Bacon Ranch Potato Salad combines the irresistible flavors of baby red potatoes, crispy bacon, and a creamy homemade dressing, making it a healthy side dish perfect for any occasion. Easy to prepare and packed 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 potatoes with the avocado oil, salt, and pepper until evenly coated. Spread them in a single layer, cut-side down when possible. Roast for 40 minutes until tender and golden.
Allow the potatoes to cool for 20 to 30 minutes until warm or room temperature.
Prepare the dressing by whisking 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 bacon until crisp, drain on paper towels, and crumble once cooled. Reserve some for garnish.
In a large serving bowl, combine the cooled potatoes, most of the bacon, sliced scallions, and celery if using. Pour the ranch dressing over and gently toss until evenly coated.
Transfer to a serving bowl or platter. Top with reserved bacon, extra scallions, fresh dill, cracked black pepper, and a drizzle of ranch dressing if desired. Serve immediately or refrigerate until ready.

Notes

For a smoky flavor, consider adding extra smoked paprika to the dressing.
Feel free to customize this salad with your favorite herbs or additional ingredients for added crunch.
Make it ahead of time by preparing the potatoes and dressing separately and storing them in the refrigerator.

Nutrition

Serving Size: 1 serving
Calories: 330
Sugar: 2g
Sodium: 680mg
Fat: 23g
Saturated Fat: 6g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 4g
Protein: 6g
Cholesterol: 25mg