Description

This Bacon Ranch Potato Salad (Paleo, Whole30) combines tender red potatoes, crispy bacon, and a creamy homemade dressing that’s perfect for a quick, healthy meal or a comforting side dish at your gathering.

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 avocado oil, salt, and pepper until coated. Spread in a single layer, cut-side down, and roast for 40 minutes until tender and golden.
Let the potatoes cool for 20 to 30 minutes until warm or at room temperature.
For the dressing, whisk together mayo, almond milk, lemon juice, dill, chives, onion powder, garlic powder, smoked paprika, salt, and pepper until smooth. Adjust seasoning and refrigerate until ready to use.
Cook the bacon until crisp, drain on paper towels, and crumble once cool. Reserve some for garnish.
In a large serving bowl, combine the cooled potatoes, most of the bacon, scallions, and optional celery. Pour the dressing over and toss gently until coated.
Transfer to a serving dish, topping with reserved bacon, extra scallions, dill, black pepper, and ranch dressing if desired. Serve immediately or refrigerate until ready.

Notes

For extra flavor, feel free to mix in other fresh herbs like parsley or basil.
If you prefer a creamier salad, add more paleo mayo to the dressing.
This salad tastes even better after sitting for a while, allowing the flavors to meld.

Nutrition

Serving Size: 1 cup
Calories: 300
Sugar: 2g
Sodium: 700mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 6g
Cholesterol: 30mg