Ingredients
For the Ranch:
- 1/2 cup homemade paleo mayo or purchased paleo mayo
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika or smoked paprika
- 2 tsp dried chives
- 1/2 tsp fresh chopped dill dried is okay too
- 3/4 tsp fresh lemon juice
- 1/8-1/4 tsp salt
For the Potato Salad:
- 1 1/2 lbs small red skinned potatoes scrubbed
- 8 slices nitrate free bacon* sugar free for Whole30 cooked and crumbled
- 1 bunch scallions light and dark green parts, thinly sliced
- Ranch dressing to toss with
Instructions
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Bring a large pot of salted water to a boil and carefully add the potatoes, return to a boil and cook for about 20 minutes or until fork tender (they should be soft, but not so soft that they’re falling apart)
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Drain the potatoes and chill them in the fridge until at least room temp. (the freezer will work if you’re in a hurry.)
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While the potatoes cool, prepare the ranch dressing by whisking together all ingredients until well combined, then chill in the fridge until ready to use.
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If you haven't already, cook your bacon until crispy in a large deep skillet, drain/cool on paper towels, and crumble.
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Once potatoes are cooled, cut them into bite size pieces and toss with the crumbled bacon and sliced scallions, then the ranch dressing. Garnish with more scallions and bacon or fresh dill if desired. Enjoy!
Recipe Notes
*If you're following Whole30 make sure your bacon is sugar-free (most contain sugar.) My favorite Whole30 compliant bacon is from U.S. Wellness Meats.
Nutrition
Calories: 201kcal
Carbohydrates: 12g
Protein: 3g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 16mg
Sodium: 229mg
Potassium: 373mg
Fiber: 1g
Sugar: 1g
Vitamin A: 735IU
Vitamin C: 12.4mg
Calcium: 15mg
Iron: 0.8mg