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Bacon ranch potato salad in a white bowl

Bacon Ranch Potato Salad (Whole30)

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  • Author: Emily Dixon - One Lovely Life
  • Total Time: 1 hour 50 minutes
  • Yield: About 6 cups salad 1x
  • Diet: Gluten Free


Yummy bacon potato salad tossed with a quick homemade ranch dressing. We love this fun take on classic potato salad! (Gluten-Free & Whole30)



For The Ranch Dressing:

  • 3/4 cup Mayonnaise 
  • 24 Tablespoons Milk or water
  • 1 1/2 teaspoons apple cider vinegar
  • 1 Tablespoon fresh dill or 1/4 teaspoon dried dill
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/41/2 teaspoon salt (I like more salt!)
  • 1/2 teaspoon black pepper

For The Bacon Potato Salad:

  • 2 lbs. Red potatoes, scrubbed and cut into 1/2“-3/4” pieces
  • 68 Slices bacon, cooked and crumbled
  • 2 Green onions, thinly sliced
  • 24 Tablespoons chopped dill or parsley (or a mix)
  • Ranch dressing (above)


Start By Cooking The Potatoes:

  1. Place diced potatoes into a large pot. Pour water over the potatoes, until the water is 1″ above the potatoes.
  2. Add 1/2 tsp. salt to the water and cover with a lid.
  3. Bring the water to a boil over medium high heat and boil potatoes 12-15 minutes, or until potatoes are still slightly firm but tender. You don’t want them crunchy by any means but also don’t want them soft enough to fall apart or mash. A fork should easily pierce the potatoes (I recommend pulling a potato out of the water to test it for best results.)
  4. Drain the potatoes, letting them cool slightly. 

While The Potatoes Are Cooking, Mix Up The Ranch Dressing:

  1. In a small bowl or a jar, combine mayonnaise, 2 Tbsp. of the milk or water, cider vinegar, dill, garlic & onion powder, 1/4 teaspoon salt, and pepper.
  2. Whisk or blend together until smooth.
  3. Taste and add additional salt, pepper, or seasonings to taste.
  4. Add additional milk/water if desired for a thinner consistency.
  5. Ranch dressing will keep for 1 week covered in the refrigerator.

When The Potatoes Are Done, Assemble The Salad:

  1. After the potatoes are drained and slightly cooled, transfer them into a large mixing bowl.
  2. Add crumbled bacon (reserve a bit for garnish), green onion, 2 Tablespoons chopped herbs, and about 3/4 of the ranch dressing.
  3. Gently stir to combine everything, adding more dressing as desired.
  4. Garnish with a little extra bacon, green onion, herbs, or pepper, cover & chill at least 1 hour in the refrigerator until ready to serve.
  5. Potato salad will stay fresh 2-3 days in the refrigerator. Remember that this salad can only stay at room temperature safely for 2 hours at a time. Store in the refrigerator whenever possible! 


MORE GOODIES TO TRY. If you like a little crunch in your potato salad, feel free to add a stalk or two of sliced celery. Or, if you eat dairy, a little grated cheddar cheese can be lovely! Or, you can mix in some chopped hard-boiled eggs.

MIX IT UP WITH YOGURT OR SOUR CREAM. If you like, you can use half sour cream or half plain Greek yogurt with the mayo. This will give a slightly tangier ranch dressing, which can be a fun change of pace. (Note that this is not Whole30)

  • Prep Time: 20 minutes
  • Chill Time: 1 hour
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American