Healthy Bacon Ranch Potato Salad

How to make a crowd-pleasing healthy bacon ranch potato salad with baby red potatoes, cheddar cheese, crispy air fryer bacon, boiled eggs, and a rich and creamy homemade ranch dressing. It’s all anti-inflammatory with healthy fats and oils.

How to make a crowd-pleasing healthy bacon ranch potato salad with baby red potatoes, cheddar cheese, crisp air fryer bacon, boiled eggs and a rich and creamy homemade ranch dressing.

Typically when you hear potatoes, eggs, bacon and cheese, you think of a warm, savory breakfast. I’m showing you how to turn these ingredients into a delicious, healthy bacon ranch potato salad. 

We’ll start with perfectly cooked red potatoes and eggs. Then we’ll add crispy bacon, quickly cooked in an air fryer, and cheddar cheese for a harmonious, savory, tangy blend. And to infuse creamy, rich flavor, I’m adding my healthy, nutrient-dense homemade ranch dressing with greek yogurt and extra light olive oil. This salad is perfect for your next social gathering or to keep in your fridge to enjoy throughout the week.

YouTube video

Why You’ll Love This Healthy Bacon Ranch Potato Salad Recipe:

  • The bacon is quickly cooked in an air fryer.
  • My homemade ranch dressing takes it to another level.
  • It can be beautifully garnished.
  • All the simple ingredients are anti-inflammatory for a gentle tummy.

How Do You Make My Healthy Bacon Ranch Potato Salad Recipe?

Step 1: Prep the Potatoes

Rinse and dry the red baby potatoes. Cover them with 1 inch of water in a saucepan and bring to a boil. Reduce heat to medium and boil for ten minutes. Drain water and allow them to cool completely before using. This step can be done several hours or a day before making the salad to allow time for the potatoes to cool.

Once cooled, dice them into the desired bite-size pieces. My favorite method is to use a strong egg slicer. Place the potato in the slicer bowl, pull down the slicing wires, lift the potato, and slice it in half on a cutting board. The slicer will instantly pull off most of the potato peel. You can easily pull off any remaining peels or leave them on the potato.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.
Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 2: Cook the Bacon

OVEN METHOD:

Place the bacon strips side-by-side on a parchment paper-lined baking sheet. Bake at 375°F for 10-15 minutes until they reach your desired crispiness.

AIR FRYER METHOD:

Place the bacon strips side-by-side inside the air fryer basket. Bake at 350°F for 8-11 minutes until they reach your desired crispiness. 

Place the bacon strips on a paper towel on a plate to cool and absorb the excess fat.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 3: Prep the Eggs

My favorite fool-proof method for boiling eggs is using an egg cooker. You can also boil the eggs in a saucepan of boiling water for 10 minutes. Allow the eggs to cool before slicing. 

You can slice the eggs with a knife or use my favorite egg slicer. Slice the egg, turn it 90°, slice it again, then carefully slice it in half while holding in your hand. Then add to the mixing bowl.

Adding wet ingredients to muffin batter.
Adding wet ingredients to muffin batter.

Step 4: Assemble the Salad

You can grate the cheddar cheese or cut it into small cubes. Slice the bacon into small bite-size pieces. Combine all the ingredients in a mixing bowl.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 5: Add the Ranch Dressing

You can use a store-bought ranch dressing or make my deliciously healthy homemade ranch dressing

Add 1 cup of ranch dressing to the mixing bowl. Thoroughly mix all the ingredients with a spatula. Add more salt or pepper to taste.

You can garnish the top with an additional hard-boiled egg sliced once in the egg slicer to make circular egg shapes. Then top with a few more diced bacon, cheese, and green onions.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.
How to make a crowd-pleasing healthy bacon ranch potato salad with baby red potatoes, cheddar cheese, crisp air fryer bacon, boiled eggs and a rich and creamy homemade ranch dressing.

Bacon Ranch Gluten-Free Potato Salad Recipe

Gluten-Free diet-friendly recipe
How to make a crowd-pleasing healthy bacon ranch potato salad with baby red potatoes, cheddar cheese, crispy air fryer bacon, boiled eggs, and a rich and creamy homemade ranch dressing. It's all anti-inflammatory with healthy fats and oils.
5 from 1 vote
Servings 6
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

Ingredients
  

  • 12 oz red baby potatoes about 12 baby potatoes
  • 4 hard boiled eggs
  • 1/2 teaspoon salt
  • 8 oz bacon about 8 strips, uncured is my fave
  • 4 oz cheddar cheese
  • 1 cup ranch dressing
  • 2 teaspoons salt
  • 2 green onion stalks
  • 1 teaspoon paprika

Instructions
 

  • Rinse and dry the red baby potatoes. Cover them with 1 inch of water in a saucepan and bring to a boil. Reduce heat to medium and boil for ten minutes. Drain water and allow them to cool completely before using. This step can be done several hours or a day before making the salad to allow time for the potatoes to cool.
  • Once cooled, dice them into the desired bite-size pieces. My favorite method is to use a strong egg slicer. Place the potato in the slicer bowl, pull down the slicing wires, lift the potato, and slice it in half on a cutting board. The slicer will instantly pull off most of the potato peel. You can easily pull off any remaining peels or leave them on the potato.
  • Cooking the bacon:

OVEN METHOD:

  • Place the bacon strips side-by-side on a parchment paper-lined baking sheet. Bake at 375°F for 10-15 minutes until they reach your desired crispiness.

AIR FRYER METHOD:

  • Place the bacon strips side-by-side inside the air fryer basket. Bake at 350°F for 8-11 minutes until they reach your desired crispiness.
  • Place the bacon strips on a paper towel on a plate to cool and absorb the excess fat.
  • My favorite fool-proof method for boiling eggs is using an egg cooker. You can also boil the eggs in a saucepan of boiling water for 10 minutes. Allow the eggs to cool before slicing.
  • You can slice the eggs with a knife or use my favorite egg slicer. Slice the egg, turn it 90°, slice it again, then carefully slice it in half while holding in your hand. Then add to the mixing bowl.
  • You can grate the cheddar cheese or cut it into small cubes. Slice the bacon into small bite-size pieces. Combine all the ingredients in a mixing bowl.
  • You can use a store-bought ranch dressing or make my deliciously healthy homemade ranch dressing.
  • Add 1 cup of ranch dressing to the mixing bowl. Thoroughly mix all the ingredients with a spatula. Add more salt or pepper to taste.
  • You can garnish the top with an additional hard-boiled egg sliced once in the egg slicer to make circular egg shapes. Then top with a few more diced bacon, cheese, and green onions.

Video

YouTube video

Nutrition

Calories: 406kcalCarbohydrates: 12gProtein: 16gFat: 33gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 174mgSodium: 1567mgPotassium: 438mgFiber: 1gSugar: 3gVitamin A: 573IUVitamin C: 5mgCalcium: 189mgIron: 1mg
Keyword baby potatoes, cottage cheese, eggs, greek yogurt, salad
Did you make this recipe and love it?Please let me know in the comments below how it turned out 🙂

2 Comments

5 from 1 vote

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