Description

This Bacon Ranch Potato Salad is a delightful combination of tender baby red potatoes, crispy bacon, and a creamy paleo mayonnaise dressing. Ideal for a quick dinner or a healthy side dish, it’s bursting with flavor while being easy to prepare—perfect for gatherings or meal prep!

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, salt, and pepper until coated. Spread in a single layer on the baking sheet, cut-side down when possible.
Roast the potatoes for 40 minutes until tender and golden. Let cool for 20 to 30 minutes before assembling the salad.
While the potatoes roast, whisk together mayo, 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 crisp using your preferred method, drain on paper towels, and crumble once cooled. Reserve some bacon for garnish.
In a large serving bowl, combine the cooled potatoes with most of the crumbled bacon, sliced scallions, and celery if using. Pour the ranch dressing over the salad and toss gently to coat.
Transfer the salad to a serving bowl or platter and 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 to serve.

Notes

For added crunch, include finely diced celery in the salad.
Feel free to adjust the amount of bacon and chives according to your preference.
This salad can be made a few hours in advance and stored in the fridge before serving.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 2g
Sodium: 400mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 6g
Cholesterol: 15mg