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Crispy Loaded Bacon Ranch Potato Salad Easy Mayo-Free Recipe

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A crispy, mayo-free potato salad loaded with smoky bacon and homemade ranch seasoning, perfect for barbecues and potlucks. This recipe offers a fresh, tangy alternative to traditional mayo-heavy potato salads.

Ingredients

Scale
  • 2 pounds (900g) Yukon Gold or red potatoes, cut into 1-inch chunks
  • 6 slices bacon, cooked crisp and chopped
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper
  • 3 stalks green onions, thinly sliced
  • 2 tablespoons fresh chives, chopped (optional)
  • ½ cup (120ml) plain Greek yogurt, full-fat or low-fat
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon yellow mustard

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash and cut 2 pounds (900g) of Yukon Gold or red potatoes into roughly 1-inch chunks, keeping them uniform for even cooking.
  3. In a large bowl, drizzle 2 tablespoons olive oil over the potatoes and sprinkle 1½ teaspoons of the ranch seasoning blend (garlic powder, onion powder, dried dill, dried parsley, smoked paprika, salt, black pepper). Toss well to coat evenly.
  4. Spread potatoes out on a parchment-lined baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until golden and crispy on the outside but tender inside.
  5. While potatoes roast, cook 6 slices of bacon in a skillet over medium heat until crisp. Drain on paper towels, then chop into bite-sized pieces.
  6. In a medium bowl, whisk together ½ cup plain Greek yogurt, 1 tablespoon fresh lemon juice, 1 teaspoon apple cider vinegar, 1 teaspoon yellow mustard, and the remaining ranch seasoning blend. Taste and adjust salt or seasoning if needed.
  7. Once potatoes are cool enough to handle but still warm, place them in a large mixing bowl. Add chopped bacon, sliced green onions, chopped chives, and the yogurt ranch dressing. Gently toss everything together to coat evenly.
  8. Let the salad sit at room temperature for 10-15 minutes to allow flavors to meld and potatoes to soak up the dressing without becoming mushy.
  9. Give it a quick stir, add extra fresh herbs or a pinch of salt if needed, and serve warm or at room temperature.

Notes

Use waxy potatoes like Yukon Gold or red potatoes for best texture. Avoid overcrowding the pan to ensure crispiness. Let the salad rest before serving to improve flavor and texture. For dairy-free, substitute Greek yogurt with coconut or almond-based yogurt. Air fryer can be used to crisp potatoes faster (about 18 minutes at 400°F). Avoid tossing salad while potatoes are piping hot to prevent watery dressing.

Nutrition

Keywords: potato salad, bacon, ranch seasoning, mayo-free, crispy potatoes, Greek yogurt, barbecue side dish, picnic recipe

Find it online: https://breezybake.com/crispy-loaded-bacon-ranch-potato-salad-easy-mayo-free-recipe/