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+ servings

Whole30 Bacon Ranch Potato Salad

This loaded up Whole30 bacon ranch potato salad is about to be your new favorite summer side dish!
Course Side Dish
Cuisine American
Keyword dairy free, gluten free, paleo, salad, whole30
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 servings
Calories 544kcal
Author Sara


  • 5 large Russet Potatoes cubed
  • 8 slices Bacon cooked & chopped
  • 4 Hardboiled Eggs chopped
  • 2 stalks Celery
  • 1 cup Mayo
  • 1/4 cup Ranch Dressing
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • 2 Tbls Fresh Dill
  • 1 Tbls Fresh Parsley
  • 1/4 tsp Onion Powder
  • 1/2 cup Green Onions chopped


  • Cube and boil the potatoes until fork tender and drain. Let cool and then add to a large mixing bowl
    Stir in the chopped bacon, celery and hardboiled eggs
  • In another mixing bowl, add in the mayo, ranch, dill, parsley, salt, pepper, and onion powder
    Whisk to combine and pour over the potato mixture, stir to combine
  • Stir in the green onions and let cool in the fridge at least 30 minutes before serving
    Taste for salt and pepper before serving


Calories: 544kcal | Carbohydrates: 44g | Protein: 11g | Fat: 36g | Saturated Fat: 8g | Cholesterol: 122mg | Sodium: 748mg | Potassium: 1090mg | Fiber: 3g | Sugar: 3g | Vitamin A: 313IU | Vitamin C: 16mg | Calcium: 56mg | Iron: 3mg