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Loaded Bacon Ranch Potato Salad {Gluten-Free, Dairy-Free Option}

Loaded Bacon Ranch Potato Salad. A creamy potato salad made with a homemade ranch dressing, bacon, cheddar cheese, hard-boiled eggs and green onions. All of your favorite flavors from a loaded baked potato.  A perfect gluten-free creamy potato salad for your next cookout or family get together. A summer classic that everyone will love!
Course Salad, Side Dish
Cuisine American
Keyword loaded bacon ranch potato salad
Prep Time 10 minutes
Cook Time 15 minutes
chilling time 2 hours
Total Time 25 minutes
Servings 8
Calories 395 kcal

Ingredients

  • 4 cups potatoes , diced
  • 1 cup mayonnaise
  • 1/2 cup sour cream , dairy-free leave out
  • 1 tablespoon dill
  • 1 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon onion powder
  • 2 teaspoons dried parsley
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 tablespoon granulated sugar
  • 2 eggs , hard-boiled and chopped
  • 1 1/4 cup cheddar cheese , dairy-free leave out or use your favorite dairy-free cheese shreds
  • 1 1/4 cup bacon , cooked and chopped
  • 1/2 cup green onions , chopped
US Customary - Metric

Instructions

  1. Rinse potatoes and cut into bite-sized pieces.

  2. Add the potatoes to a large pot and cover with water. Cook on high and bring to a boil. Once boiling reduce the heat to medium and boil for 12-15 minutes or until the potatoes are tender. Check with a fork to see if potatoes are cooked to your liking.

  3. Add water to a small pan and bring to a boil. Place 2 eggs in the pan and boil for 13 minutes. Once the eggs are finished cooking place the eggs in a small bowl of ice water in the refrigerator. 

  4. Drain the potatoes and rinse with cold water. Add the potatoes to a large bowl and put them in the refrigerator to cool while you are making the dressing. 

  5. I like to cut the bacon into small pieces before I fry it. In a large pan cook the bacon until crispy. Remove the bacon from the pan and place on a paper-towel-lined plate.

  6. In a small bowl add of the seasonings together and give it a quick whisk or stir to combine. This is your ranch seasoning blend. 

  7. In a medium-sized bowl add the mayonnaise, sour cream (leave out if dairy-free) and ranch seasoning blend. Mix until fully combined. This is the homemade ranch dressing for the potato salad. 

  8. Add the homemade ranch dressing to the chilled diced potatoes. Carefully stir to fully cover the potatoes with the ranch dressing. 

  9. Chop the green onions and the hard-boiled eggs. I like to use a hard-boiled egg slicer. I cut the egg both ways to get an easily chopped egg. Start by adding the egg vertical and slice and then turn it horizontal and slice. A perfectly chopped egg every time. 

  10. Add 1 cup of cheddar cheese (dairy-free leave out/use your favorite dairy-free cheese shreds), 1 cup of bacon, 1/4 cup of green onions and the chopped eggs to the potato salad. Stir gently. Save 1/4 cup of the bacon, 1/4 cup of the cheddar cheese and 1/4 cup of the green onion to sprinkle on top of the potato salad before serving. so it looks just like a loaded baked potato. It's best to chill the potato salad for 2 hours before serving,

  11. Enjoy!

Recipe Notes

Mama says, "Please check all of your labels!"

Nutrition Facts
Loaded Bacon Ranch Potato Salad {Gluten-Free, Dairy-Free Option}
Amount Per Serving (1 g)
Calories 395 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 9g 45%
Cholesterol 81mg 27%
Sodium 791mg 33%
Potassium 524mg 15%
Total Carbohydrates 16g 5%
Dietary Fiber 2g 8%
Sugars 2g
Protein 9g 18%
Vitamin A 8.1%
Vitamin C 16.1%
Calcium 18.9%
Iron 21.8%
* Percent Daily Values are based on a 2000 calorie diet.