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Bacon Ranch Potato Salad

Bacon ranch potato salad is a delicious healthier version using paleo salad dressing. Potatoes, bacon, onion and cheddar cheese are combined with a paleo ranch dressing for a delicious side salad. This recipe is great for summer barbecues and picnics. Serve with air fryer hamburgers, steak or salmon.

Bacon Ranch Potato Salad

This cheddar bacon ranch potato salad is my new favorite potato salad recipe. It uses a paleo ranch dressing, making it feel lighter and healthier.

Serve it as an easy side salad to baked salmon, air fryer hamburgers, hot dogs, or pork chops. This is an easy recipe to bring for potlucks.

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Ingredients Shopping List

Here’s what you’ll need to make this potato salad:

  • 1½ lbs Baby Potatoes – You can use red or yellow baby potatoes.
  • 1 cup Ranch Dressing – I used chosen foods ranch dressing which is paleo friendly, made with real food ingredients, and uses avocado oil. You can use any ranch dressing you’d like. > Buy Paleo Ranch Dressing Here.
  • 2 cups Grated Cheddar Cheese – Feel free to substitute for other types of cheese.
  • 6 Bacon Slices – These are cooked and crumbled in advance.
  • 4 Green Onions – I love using kitchen scissors to slice up green onions! > Buy Kitchen Scissors Here.
  • 1 cup Dill Pickles – You can use baby dill pickles or any other favorites. > Buy Organic Dill Pickles Here.

GET MY KITCHEN FAVORITES LIST – Get my full kitchen shopping list here including how I stock my pantry, fill my fridge, and what equipment I prefer to use in the kitchen.

Recipe Cost = $16

A bag of baby potatoes cost me $3. The bacon cost me another $3, and the rest of the ingredients were an additional $3. The paleo ranch dressing I used cost me $7. You can also use a regular ranch dressing which will be cheaper (prices will vary slightly depending on where you live). 

Grocery Shopping Tip: If you like to save money at the store, here are my 7 ways to save money on your grocery bill and still eat healthily.

Kitchen Equipment I Used

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How To Make Bacon Ranch Potato Salad

Potatoes and bacon need to be prepped in advance, then the salad comes together easily in a large bowl.

Here’s an overview of how to make it with the full recipe instructions at the bottom of this blog post.

  1. Cook The Bacon – Cook six pieces of bacon in a frying pan or bake in oven until crispy. Blot with paper towel and chop into small pieces.
  2. Boil Potatoes – Wash and slice each potato into bite-size pieces. Boil in water until they’re slightly soft when poked with a fork.
  3. Assemble Salad – Add cooked potatoes, crumbled bacon, green onion, dill pickles, grated cheese and ranch dressing to a large bowl. Toss the ingredients together to make the salad.
  4. Serve – You can serve this salad right away, while ingredients are still warm. If you would prefer salad to be colder, let it chill in the fridge for 3 hours before serving.

How To Store Bacon Ranch Potato Salad

This potato salad can be stored in an airtight container in the fridge for up to 5 days. Leftovers should be eaten cold.

How To Get Crispy Bacon

One of the easiest ways to get crispy bacon is to use a baking rack. The bacon is laid in a single layer and baked at 400°F for 16-20 minutes or until it reaches desired crispiness. I use this pan for crispy potato wedges too. > Buy Nordic Ware Baking Rack Here.

Bacon Ranch Potato Salad Tips and Tricks

  • Cook Potatoes Al Dente – If you overcook the potatoes, they become too soft and crumbly for the salad. Instead, try cooking them until they’re just slightly soft when poked with a fork.
  • Cook Bacon To Save Time – Cooking bacon in the oven can help to save time. You can still use the stove for other ingredients without grease popping back at you, plus the bacon cooks flatter and is easier to chop.
  • Use Paleo Ranch Dressing – You can use a lighter dressing to reduce calories and unwanted ingredients. I like to use paleo ranch dressing which is made with real food ingredients and avocado oil. > Buy Paleo Ranch Dressing Here.
  • Chop and Crumble With Kitchen Scissors – Kitchen scissors make recipe prep so much easier! They make chopping small things like bacon and green onions a breeze. I highly recommend getting some! > Buy Kitchen Scissors Here.

>> Need more inspiration? Grab my Easy Healthy Meals Success Kit! This kit includes 12 healthy eating guides, including meal plans and recipes done for you!

More Salad Recipes

Here are some more delicious salad recipes:

  • Beet Bacon and Feta Salad – Drizzled with a delicious balsamic rosemary salad dressing and feta cheese.
  • Chickpea Lemon Tuna Salad – A great recipe for a high-protein lunch.
  • Ranch Taco Chicken Salad – Delicious vegetables, cooked chicken, black beans, cheddar cheese and crunchy tortilla chips.
  • BLT Pasta Salad – A healthier version of the classic, using greek yogurt, mayonnaise and fresh parsley as the salad dressing.
  • Watermelon Arugula Salad – Light and refreshing, perfect for hot days!
  • Cobb Salad – A combination of chicken, cheese, tomatoes, eggs, avocado, bacon, romaine lettuce, and homemade salad dressing. Yum!

Did you love this bacon ranch potato salad? Be sure to leave a rating below!

Bacon Ranch Potato Salad

Print Pin Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 servings


  • 6 bacon slices - cooked and crumbled
  • lbs baby potatoes - quartered
  • 2 cups grated cheddar cheese
  • 4 green onions - chopped small
  • 1 cup dill pickles - chopped small
  • 1 cup ranch dressing


Prep The Bacon:

  • Cook 6 bacon slices in advance. I like to cook a pack of bacon in the oven, then freeze the other half for future recipes. Bake at 400°F for 16-20 minutes or until it reaches desired crispiness (You can also cook it in a frying pan on the stove).
  • Lay bacon on a paper towel to absorb excess grease. Use kitchen scissors or knife to chop and crumble small.
    cooked bacon on paper towel, then crumbled with scissors.

Boil Potatoes:

  • Scrub the outsides of potatoes, then slice into quarters. Fill the pot with enough water to cover potatoes. Bring to a boil, then reduce heat and let simmer until potatoes are slightly tender when poked with a fork. Drain water.

Assemble Salad:

  • Add potatoes, crumbled bacon, green onion, dill pickles, grated cheese and ranch dressing to a bowl. Toss everything together.
  • Serve immediately, or let chill in fridge until ready to eat. Leftovers can be stored in fridge for up to 1 week.
Calories: 397kcal | Carbohydrates: 18g | Protein: 11g | Fat: 31g | Sodium: 775mg | Sugar: 2g

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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