Name: Bacon Ranch Potato Salad (Paleo, Whole30)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 pounds baby red potatoes, halved; 1 tablespoon avocado 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; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1/4 teaspoon smoked paprika; 3/4 teaspoon fine sea salt; 1/4 teaspoon black pepper; 10-12 slices bacon, cooked and crumbled; 1 bunch scallions, thinly sliced; 2 celery stalks, finely diced; reserved bacon crumbles; extra sliced scallions; fresh dill; freshly cracked black pepper; small drizzle of ranch dressing

Description

This Bacon Ranch Potato Salad boasts irresistible flavors and simple prep with baby red potatoes, crispy bacon, and a creamy paleo dressing. Ideal for quick dinners or healthy meals!

Ingredients

Scale

2 pounds baby red potatoes, halved
1 tablespoon avocado 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
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon smoked paprika
3/4 teaspoon fine sea salt
1/4 teaspoon black pepper
10–12 slices bacon, cooked and crumbled
1 bunch scallions, thinly sliced
2 celery stalks, finely diced
reserved bacon crumbles
extra sliced scallions
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 on the sheet.
Roast for 40 minutes until golden and tender, then cool for 20-30 minutes.
In a bowl, whisk together mayo, almond milk, lemon juice, dill, chives, onion powder, garlic powder, smoked paprika, salt, and pepper; refrigerate until use.
Cook bacon until crisp, then crumble and reserve some for garnish.
In a large bowl, combine cooled potatoes, most of the bacon, scallions, and celery; pour dressing over and toss gently.
Serve immediately, or refrigerate until ready, and garnish with reserved bacon, scallions, dill, black pepper, and ranch dressing.

Notes

Make sure the potatoes are cooled before mixing with the dressing for best results.
Feel free to adjust seasoning based on personal preference.
This salad can be made a day in advance for convenience.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 2g
Sodium: 560mg
Fat: 17g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 6g
Cholesterol: 20mg