This creamy Bacon Ranch Potato Salad is loaded with crispy roasted potatoes, bacon, scallions, and homemade ranch dressing. An easy Paleo and Whole30 summer side dish that’s always a crowd favorite!
*This recipe was originally posted in 2017 and has been updated with new photos, plus helpful tips and instructions for the best flavor.
This Bacon Ranch Potato Salad is everything you want in a summer side dish. Crispy roasted red potatoes, smoky bacon, plenty of fresh scallions, and a creamy homemade ranch dressing that brings everything together.
Instead of traditional boiled potatoes, roasting creates golden, crispy edges that add incredible flavor and texture while helping the dressing cling to every bite. It’s simple enough for weeknight dinners yet always a favorite at cookouts, BBQs, potlucks, and holiday gatherings!
Whether you’re following Paleo or Whole30 or simply looking for a delicious potato salad recipe everyone will love, this easy bacon ranch version is guaranteed to disappear fast!
Why You’ll Love This Bacon Ranch Potato Salad
- Crispy roasted potatoes instead of boiled
- Loaded with crispy bacon
- Creamy homemade ranch dressing
- Easy to make ahead
- Naturally gluten free
- Paleo with an easy Whole30 option
- Perfect for BBQs, picnics and cookouts
- Great served warm, room temperature or chilled
Ingredients You’ll Need
This recipe uses simple ingredients that create bold ranch flavor with very little effort!
- Baby red potatoes
- Bacon (uncured + no added sugar)
- Scallions
- Celery (optional)
- Paleo mayonnaise
- Almond milk
- Lemon juice
- Fresh dill
- Fresh chives, or dried if preferred
- Onion powder
- Garlic powder
- Smoked paprika
- Salt and pepper
How to Make Bacon Ranch Potato Salad
Make sure to scroll down to the recipe box for the full recipe 🙂
1. Roast the potatoes
Roast until deeply golden with crispy edges.
2. Make the ranch dressing
Whisk until smooth and creamy.
3. Cook the bacon
Cook until crisp and crumble.
4. Toss everything together
Combine potatoes, bacon, scallions and dressing.
5. Garnish and serve
Finish with extra bacon, scallions and/or fresh chives, dill and cracked pepper.
My Easy Oven Method for Cooking Bacon:
When cooking more than a few slices of bacon, I swear by this method for easy cleanup!
Preheat your oven to 400°F and line a large sheet pan with parchment paper. Lay the bacon in a single layer on the sheet pan and bake in the preheated oven for 16-20 minutes, checking for doneness after 16. The time needed for the bacon to perfectly crisp depends on its thickness.
Remove from the oven and drain on paper towels before crumbling. For this recipe, I cook the bacon while the potatoes are cooling, so the oven is already preheated! Just make sure to lower the oven temperature to 400°F to ensure it cooks perfectly 🙂
Tips for the Best Bacon Ranch Potato Salad
- Roast instead of boil for the best texture.
- Let the potatoes cool slightly before adding the dressing.
- Reserve bacon for garnish.
- Fresh dill makes a huge difference.
- Don’t overdress the salad.
- Taste before serving and adjust salt.
Easy Variations
Customize this potato salad with simple additions.
Ideas:
- diced avocado
- chopped hard boiled eggs
- diced pickles
- extra herbs
- shredded cheddar (non-paleo)
- grilled corn (non-paleo)
- chopped jalapeños
Make Ahead and Storage
This potato salad is perfect for preparing ahead of time!
- Roast potatoes one day ahead.
- Prepare dressing up to 3 days ahead.
- Assemble several hours before serving.
- Store leftovers for up to 3 days.
What to Serve with Bacon Ranch Potato Salad
- Cilantro Lime Grilled Chicken
- Honey Mustard Grilled Chicken
- Best Paleo Burgers
- Grilled Steak Tacos
- Cilantro Lime Shrimp Skewers
- Garlic Butter Shrimp
- Street Corn Chicken Salad
FAQ
Can I make bacon ranch potato salad ahead of time?
Yes! Roast the potatoes and prepare the ranch dressing ahead of time, then assemble the salad several hours before serving. Reserve the garnishes until just before serving for the freshest appearance.
Can I boil the potatoes instead?
You can, but roasting creates crispy edges and much deeper flavor. It also helps the creamy ranch dressing cling to the potatoes better, making every bite more flavorful.
Should potato salad be served warm or cold?
This recipe is delicious slightly warm, at room temperature, or chilled after a few hours in the refrigerator.
What are the best potatoes for potato salad?
Baby red potatoes are my favorite because they hold their shape well after roasting while developing crisp edges and a creamy interior.
Is this recipe Paleo?
Yes. Simply use a compliant Paleo mayonnaise and sugar-free bacon. Try my homemade mayo for the best flavor!
Is it Whole30?
Yes, when made with Whole30-compliant mayonnaise and bacon.
Can I make this dairy free?
Absolutely! The ranch dressing is completely dairy free.
Can I freeze potato salad?
No, potato salad doesn’t freeze well because the potatoes become grainy and the dressing separates after thawing.
If you’re looking for a potato salad that’s a little more exciting than the classic version, this Bacon Ranch Potato Salad is always a crowd-pleaser!
Crispy roasted potatoes, smoky bacon, fresh herbs, and creamy ranch dressing come together in every bite for a side dish that’s just as perfect for weeknight dinners as it is for summer cookouts and holiday gatherings.
Whether you’re serving it alongside grilled chicken, burgers, steak, or seafood, it’s one of those recipes that everyone comes back for seconds!
Bacon Ranch Potato Salad (Paleo, Whole30)
Ingredients
For the Potatoes:
- 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
For the Ranch Dressing:
- 3/4 cup paleo mayonnaise
- 1 tablespoons 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
For the Salad:
For Garnish:
- Reserved bacon crumbles
- Extra sliced scallions and fresh chives
- Fresh dill
- Freshly cracked black pepper
- Small drizzle of ranch dressing
Instructions
-
Roast the potatoes first. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
-
Toss the potatoes with the avocado oil, salt, and pepper until evenly coated. Spread them in a single layer, cut-side down when possible. Roast for 40 minutes, until the potatoes are tender with crisp, golden edges.
-
Allow the potatoes to cool for 20 to 30 minutes. They should be warm or room temperature before assembling the salad.
-
While the potatoes roast, prepare the dressing. In a mixing bowl, whisk together the mayo, almond milk, lemon juice, dill, chives, onion powder, garlic powder, smoked paprika, salt, and black pepper until smooth. Taste and adjust seasoning if needed. Refrigerate until ready to use.
-
Cook the bacon until crisp using your preferred method. See notes for my fool proof oven method! Drain on paper towels and crumble once cooled. Reserve a small handful for garnish.
-
Place the cooled potatoes in a large serving bowl. Add most of the bacon, the sliced scallions, and celery if using. Pour the ranch dressing over the salad and gently toss until everything is evenly coated.
-
Transfer to a serving bowl or platter. Top with the reserved bacon, extra scallions, fresh dill, cracked black pepper, and a light drizzle of ranch dressing if desired. Serve immediately, or refrigerate until ready to serve.
Recipe Notes
* For Whole30, use compliant mayonnaise and sugar-free bacon.
* The salad can be made several hours ahead of time and refrigerated before serving.
* If preparing in advance, reserve the garnish until just before serving for the freshest presentation.
* The potatoes can be roasted up to one day ahead and stored in the refrigerator until ready to assemble.
**Oven Method for Bacon:
Preheat your oven to 400°F and line a large sheet pan with parchment paper. Lay the bacon in a single layer on the sheet pan and bake in the preheated oven for 16-20 minutes, checking for doneness after 16. Remove from oven and drain on paper towels before crumbling. For this recipe, I cook the bacon while the potatoes are cooling, so the oven is already preheated!
Nutrition
Fantastic! Made the day before and it was even better the next day! A non potato salad lover declared it his favorite part of the meal!
Delicious! I’ve made this twice for summer barbeques. The second time I didn’t have enough scallions, so I sautéed some chopped onion with the bacon. It turned out great. The bacon adds a nice smokey flavor. This recipe is a keeper, whether I’m on a round of Whole30 or not.
Love this potato salad! Third year making it for 4th of July family picnic and everyone loves it! I was actually asked to make it this year again, although I was already planning on it.
This turned out amazing! I loved the flavor and the mayo-to-potato ratio. And bacon sells the rest to the family. Thank you!
Nowhere near 10 servings. But whole family liked it!
Made this tonight as my dinner instead of a side dish. It was delicious and I can’t wait to have leftovers tomorrow. I added hard boiled egg, celery, red bell peppers, and chopped up pickles. I didn’t have any chives so I left them out but I’ll bet it would have kicked it up a notch. I also added a little more lemon in my ranch.
It is really yummy
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