Description
This Bacon Ranch Potato Salad (Paleo, Whole30) features a delightful blend of flavors with creamy mayo, crispy bacon, and tender potatoes, making it a great choice for a healthy meal or side dish.
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
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Toss the potatoes with avocado oil, salt, and pepper until coated, then spread in a single layer cut-side down.
- Roast for 40 minutes until the potatoes are tender and golden at the edges.
- Allow the potatoes to cool for 20-30 minutes; they should be warm or at room temperature before making the salad.
- While the potatoes cool, mix the dressing by whisking the mayo, almond milk, lemon juice, dill, chives, onion powder, garlic powder, smoked paprika, salt, and black pepper until smooth, then refrigerate.
- Cook the bacon until crisp using your preferred method, drain, and crumble. Reserve some for garnish.
- In a large bowl, combine the cooled potatoes, most of the bacon, scallions, and celery (if using). Drizzle the ranch dressing over and toss to coat evenly.
- Transfer to a serving bowl or platter and top with reserved bacon, additional scallions, dill, cracked pepper, and ranch dressing if desired.
Notes
Allow the potatoes to cool completely for the best texture in the salad.
Adjust the seasoning in the dressing to your taste before combining with the potatoes.
The salad can be made ahead of time; refrigerate until you’re ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg