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 they are evenly coated. Spread them in a single layer, cut-side down.
- Roast for 40 minutes, until the potatoes are tender with crisp, golden edges.
- Allow the potatoes to cool for 20 to 30 minutes, so they are warm or at room temperature before assembling the salad.
- While the potatoes roast, prepare the dressing by whisking together the mayo, almond milk, lemon juice, dill, chives, onion powder, garlic powder, smoked paprika, salt, and black pepper until smooth. Adjust seasoning if necessary and refrigerate until ready to use.
- Cook the bacon until crisp in your desired method. Drain on paper towels and crumble once cooled, reserving some for garnish.
- In a large serving bowl, combine the cooled potatoes, most of the bacon, the sliced scallions, and celery if using. Pour the ranch dressing over the salad and gently toss everything until well coated.
- Transfer to a serving bowl or platter. Top with the reserved bacon, extra scallions, fresh dill, cracked black pepper, and a drizzle of ranch dressing if desired. Serve immediately or refrigerate until ready to serve.
Notes
Make sure the potatoes are thoroughly cooled before mixing to prevent the dressing from becoming runny.
Feel free to adjust the herbs and spices in the dressing to suit your taste. The salad can be made ahead of time and served cold or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Sides
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg