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5 from 2 votes

Bacon Ranch Potato Salad

This Bacon Ranch Potato Salad is the perfect creamy and savory side dish. This recipe includes roasted potatoes, homemade ranch dressing, chopped bacon and red onion and topped with fresh dill. A great addition to steaks, chicken or BBQ. Whole30, Paleo and GF.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish/ Appetizer
Cuisine: Gluten Free, Paleo, Whole30
Diet: Gluten Free
Keyword: bacon ranch, bacon ranch potato salad, paleo, potato salad, whole30 potato salad
Method: Oven
Servings: 5 -6 servings
Author: Ashley McCrary


  • 2.5 lbs red and yellow creamer potatoes cut in half
  • 2 tbsp olive oil
  • Salt and pepper
  • 4 slices cooked bacon chopped ( I use Butcher Box)
  • 1/2 cup homemade ranch
  • 1/4 cup chopped red onions
  • Fresh dill for garnish

Ranch (Makes 1 Cup)

  • 1 cup compliant mayo
  • 1 /2 tsp salt more or less to taste
  • 2 tsp dill weed add more if desired
  • 1 tsp apple cider vinegar
  • 1 tsp white wine vinegar
  • 2 tbsp coconut milk canned, unsweetened
  • 1 tbsp dried parsley
  • 1 tbsp dried chives
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp black cracked pepper


Bacon Ranch Potato Salad

  • Preheat oven to 425°F.
  • Transfer the sliced potatoes into a large bowl.
  • Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt, freshly ground black pepper to taste.
  • Using your hands or a spoon, mix the potatoes, oil and seasoning until evenly coated.
  •  Dump the potatoes out onto a large coated sheet pan and spread them into a single layer.
  • Place in the oven and cook for 15 minutes, use a metal spatula to stir and mix so they cook evenly.
  • Cook for another 10 minutes or until the potatoes are tender.
  • While the potatoes are cooking, whip up the ranch dressing, cook the bacon and slice the red onions.
  • Remove the cooked potatoes and transfer to a large mixing bowl.
  • Pour the ranch dressing over the cooked potatoes and add in the chopped bacon and red onions.
  • Mix together until combined.
  • Garnish with fresh dill and serve hot.


  • Add the mayo along with the rest of the ingredients to a wide mouth mason jar.
  • Using an immersion blender, blend until combined.
  • Once combined, check the consistency. If you would like thinner, just add a little more coconut milk and mix together with a spoon.
  • Serve immediately or place lid on the jar and store in the fridge for up to one week


  • This salad is best served hot, but it's also really good served cold. You can make it a day in advanced and store covered in the fridge.
  • Store any additional ranch dressing in a mason jar up to one week in the fridge.