Ingredients
Scale
- 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
- 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 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
- 10–12 slices bacon, cooked until crisp and crumbled
- 1 bunch scallions, thinly sliced (white and green parts)
- 2 celery stalks, finely diced (optional, for extra crunch)
- reserved bacon crumbles
- extra sliced scallions and fresh chives
- fresh dill
- freshly cracked black pepper
- small drizzle of ranch dressing
Instructions
- 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 until warm or room temperature before assembling the salad.
- While the potatoes roast, prepare the dressing by whisking together mayo, almond milk, lemon juice, dill, chives, onion powder, garlic powder, smoked paprika, salt, and black pepper in a mixing bowl. Taste and adjust seasoning if needed, then refrigerate until ready to use.
- Cook the bacon until crisp using your preferred method. Drain on paper towels and crumble once cooled, reserving a small handful for garnish.
- Place the cooled potatoes in a large serving bowl. Add most of the bacon, sliced scallions, and celery if using. Pour the ranch dressing over the salad and gently toss to coat everything evenly.
- 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.
Notes
For a bit more crunch, add diced celery to the salad.
Feel free to substitute regular mayonnaise if you don’t need to maintain a paleo or Whole30 diet.
This salad can be made a few hours ahead; just add the dressing before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Sides
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 24mg