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5 from 7 votes

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 395kcal
Author Audrey from Mama Knows Gluten Free


  • 4 cups potatoes , diced
  • 1 cup mayonnaise
  • 1/2 cup sour cream , dairy-free leave out or substitute dairy-free plain yogurt
  • 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


  • Rinse potatoes and cut into bite-sized pieces.
  • 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.
  • 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. 
  • 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. 
  • 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.
  • 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. 
  • 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. 
  • Add the homemade ranch dressing to the chilled diced potatoes. Carefully stir to fully cover the potatoes with the ranch dressing. 
  • 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. 
  • 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,
  • Enjoy!


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


Serving: 1g | Calories: 395kcal | Carbohydrates: 16g | Protein: 9g | Fat: 32g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 791mg | Potassium: 524mg | Fiber: 2g | Sugar: 2g | Vitamin A: 405IU | Vitamin C: 13.3mg | Calcium: 189mg | Iron: 3.9mg
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