Loaded Bacon Ranch Potato Salad (Gluten-Free, Dairy-Free Option)

by Lyndall Kriedemann

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!

Ingredients 

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

Instructions 

  • 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. 
  • 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!
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