Carrie’s Experimental Kitchen

Bacon Ranch Potato Salad {No Mayo|GF|Dairy Free}

If you’re looking for a non-mayo based salad, this Bacon Ranch Potato Salad in a white vinaigrette will be sure to please even the most pickiest eaters. 

If you're looking for a non-mayo based salad, this Bacon Ranch Potato Salad in a white vinaigrette will be sure to please even the most pickiest eaters. 

Our oldest daughter hates mayonnaise, but loves potato salad. I think I’ve probably mentioned that before, but because of this I’m always looking for different ways to make it. This time I had a few slices of bacon left from Sunday breakfast and made this Bacon Ranch Potato Salad. 

I’m “allergic” to the nitrates in regular bacon, so I only used the uncured brands. Curing bacon means any form of preserving; usually with smoke, salt and nitrates. 

Bacon Ranch Potato Salad horizontal in a bowl

I say “allergic” because I get severe, debilitating migraines whenever I eat any cured products. It’s definitely not worth it! Bacon is not something we eat regularly. In fact, we only eat it two or three times a month when we’re all home to have breakfast together. 

How do you make Bacon Ranch Potato Salad?

To make this salad you’ll need Russet potatoes, cooked bacon, scallions, Ranch seasoning packet, white vinegar, Canola or other light oil and parsley. 

If you're looking for a non-mayo based salad, this Bacon Ranch Potato Salad in a white vinaigrette will be sure to please even the most pickiest eaters. 

Step 1. Cook the Potatoes

First, you need to cook the potatoes. Scrub the skins with a vegetable brush, put them in a large pot and cover with water. Bring the water to a boil; then cook for approximately 20-30 minutes until the potatoes are tender.

I insert the tip of a sharp knife into the largest potato and if it slides in and out easily, they’re done. The cooking time will vary slightly depending on the size of your potatoes. 

If you're looking for a non-mayo based salad, this Bacon Ranch Potato Salad in a white vinaigrette will be sure to please even the most pickiest eaters.Click to Tweet

When the potatoes are done cool them by submerging them under cold water. You may have to do this two or three times until the potatoes are cool enough to touch.  

Peel the potato skins; then cut the potatoes and put them into a mixing bowl. You can cut them into bite sized chunks or cut the potato in half lengthwise; then slice into 1/2-inch slices. 

If you're looking for a non-mayo based salad, this Bacon Ranch Potato Salad in a white vinaigrette will be sure to please even the most pickiest eaters. 

Step 2. Cook the Bacon and Make the Vinaigrette

While the potatoes are cooking, you can cook the bacon by frying it in a pan, baking it on a sheet pan in the oven or cooking in the microwave. Either method is fine as long as the bacon gets crispy and you can crumble it. If you really want to skip a step, you can use bacon bits. 

Next, combine the Ranch seasoning packet, vinegar and oil in a small bowl and whisk until smooth. 

If you're looking for a non-mayo based salad, this Bacon Ranch Potato Salad in a white vinaigrette will be sure to please even the most pickiest eaters. 

Step 3. Assemble the Salad

Add chopped scallions and parsley to the potatoes in the bowl; then add the vinaigrette. Toss with a spoon until well blended; then refrigerate for at least 1 hour if you like it chilled or serve immediately at room temperature.  This Bacon Ranch Potato Salad was a definite hit. In fact, she said it was probably her favorite non-mayo potato salad that I’ve made so far! 

I love using the Ranch seasoning packet in recipes because it adds a ton of flavor and it’s so easy. My favorites are these Crispy Ranch Baked Chicken Thighs and Cheddar Ranch Meatballs; both would go perfectly with this salad. ~Enjoy! 

Bacon Ranch Potato Salad horizontal in a bowl

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Bacon Ranch Potato Salad horizontal in a bowl
Bacon Ranch Potato Salad
Prep Time
15 mins
Cook Time
30 mins
Resting Time
1 hr
Total Time
1 hr 45 mins
 

If you're looking for a non-mayo based salad, this Bacon Ranch Potato Salad in a white vinaigrette will be sure to please even the most pickiest eaters. 

Course: Salad
Cuisine: American
Keyword: potatoes
Servings: 8
Author: Carrie's Experimental Kitchen
Ingredients
Instructions
  1. Scrub the potato skins with a vegetable brush, put them in a large pot and cover with water. Bring the water to a boil; then cook for approximately 20-30 minutes until the potatoes are tender. (I insert the tip of a sharp knife into the largest potato and if it slides in and out easily, they're done. The cooking time will vary slightly depending on the size of your potatoes.) 

  2. When the potatoes are done cool the potatoes by submerging them under cold water. (You may have to do this two or three times until the potatoes are cool enough to touch.)  Peel the potato skins; then cut the potatoes and put them into a mixing bowl. (You can cut them into bite sized chunks or cut the potato in half lengthwise; then slice into 1/2-inch slices.) 

  3. Cook the bacon by frying it in a pan, baking it on a sheet pan in the oven or cooking in the microwave. (Either method is fine as long as the bacon gets crispy and you can crumble it. If you really want to skip a step, you can use bacon bits.) 

  4. Next, combine the Ranch seasoning packet, vinegar and oil in a small bowl and whisk until smooth. 

  5. Add the scallions and parsley to the potatoes in the bowl; then add the vinaigrette. Toss with a spoon until well blended; then refrigerate for at least 1 hour if you like it chilled or serve immediately at room temperature.   

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If you're looking for a non-mayo based salad, this Bacon Ranch Potato Salad in a white vinaigrette will be sure to please even the most pickiest eaters.

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