Description

This Bacon Ranch Potato Salad is full of flavor with tender baby red potatoes and crispy bacon. Perfect for quick meals, gatherings, or a healthy side dish!

Ingredients

Scale

2 pounds baby red potatoes halved
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 the oven to 425°F and line a large baking sheet with parchment paper.
Toss baby red potatoes with avocado oil, fine sea salt, and black pepper. Spread in a single layer on the baking sheet, cut-side down, and roast for 40 minutes until tender with golden edges.
Let the potatoes cool for 20 to 30 minutes until they are warm or at room temperature.
In a mixing bowl, whisk together paleo mayonnaise, 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, then drain on paper towels and crumble when cooled. Reserve some for garnish.
In a large serving bowl, combine cooled potatoes, most of the crumbled bacon, scallions, and diced celery if using. Pour the ranch dressing over the mixture and toss gently until evenly coated.
Move the salad to a serving platter and top with reserved bacon, extra scallions, fresh dill, cracked black pepper, and a drizzle of ranch dressing. Serve immediately or refrigerate until serving.

Notes

For the bacon, you can use your preferred cooking method; oven-baking provides a straightforward approach without constant supervision.
Extra diced celery adds a wonderful crunch to the salad, enhancing the overall texture.
Feel free to customize the seasonings in the dressing to suit your taste.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 800mg
Fat: 21g
Saturated Fat: 5g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 6g
Cholesterol: 30mg