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This bacon ranch sweet potato salad is the perfect summertime side dish! Serve it at picnics, barbecues, or just for a weeknight dinner. It’s paleo, AIP, and Whole30.

Bacon ranch sweet potato salad

Cold potato salad is such a classic this time of year. I don’t think I can picture summer without it… until I wound up having to go nightshade-free and ditch potatoes. Not only did that cut out endless other potato possibilities at the time, but the potato salad was completely off the table. I just couldn’t see myself having a potato salad without the star ingredient! However, once I discovered white sweet potatoes, I knew that sweet potato salad that could fool any regular potato eater was possible. And that’s where this Bacon Ranch Sweet Potato Salad was born!

Bacon and ranch is always a killer flavor combination, and it really shines in this potato salad. All of the ingredients are nutrient-dense, homemade, and completely packed with flavor!

 

The Ingredients In The Bacon Ranch Sweet Potato Salad

  • White Sweet Potato. Something like Japanese Sweet Potato or Hannah Sweet Potato would work best for this recipe. I find both of these varieties at Natural Grocers and Whole Foods. They have great flavor and texture and are create the best potato salad look. However, if you can’t find white sweet potatoes, you can sub orange
  • Celery. This is a more non-traditional potato salad ingredient, but it really gives the salad some extra crunch and freshness!
  • Bacon. Wouldn’t be a bacon ranch potato salad without the bacon, right?

  • Homemade ranch (or compliant storebought). Oh yeah, we’re doing this the right way! If you tolerate store bought ranch like Primal Kitchen, go for it, but with just a few extra steps, you can have a delicious homemade ranch for this salad.

 

How to Make Bacon Ranch Potato Salad

  • Make the ranch. Combine all of the ingredients for the ranch in a large glass jar and blend with an immersion blender until smooth. Set aside in the fridge.

  • Boil the sweet potatoes. Bring a large pot filled two-thirds of the way with water to a low boil over medium heat on a stove top. Add the white sweet potato and cook for 10-15 minutes or until the sweet potato can be easily pierced with a fork. Carefully strain the excess water with a colander and allow the sweet potato to cool completely. Pat dry if needed, and chill for 20-30 minutes in the fridge.
  • Combine. Using a large bowl, combine the sweet potato, celery, bacon, and green onion and carefully mix with the ranch, adding 1/4 a cup at a time. Serve chilled with extra ranch on the side.

Can you swap orange sweet potatoes?

Yes! I find them to be a bit sweeter than white, but it’ll still work just fine.

Can you just use regular potatoes?

Yup! That’ll work too if you tolerate it!

How long can you store this?

I think this is best pretty fresh, but you can keep it in the fridge for 1-2 days. I like to store it in an airtight container.

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Bacon Ranch Sweet Potato Salad (Paleo, Whole30, AIP)

★★★★★

5 from 6 reviews
  • Author: Michelle
  • Total Time: 40 minutes
  • Yield: 3 servings 1x
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Description

This bacon ranch sweet potato salad is the perfect summertime side dish! Serve it at picnics, barbecues, or just for a weeknight dinner. It’s paleo, AIP, and Whole30.

Ingredients

Scale

For the potato salad

  • 2 large white sweet potatoes, chopped (sub orange sweet potato)
  • 2 stalks celery, chopped
  • 3 sprigs green onion, sliced
  • 3–4 pieces of cooked bacon, chopped
  • 1/2 cup homemade ranch

For the ranch (see notes for storebought)

  • 1/2 cup paleo mayo (sub egg free mayo for AIP)
  • 1/4 cup coconut milk
  • 1 tsp apple cider vinegar
  • 1 tbsp fresh parsley
  • 1 tsp dried dill
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried chives
  • 1 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)

Instructions

  1. Combine all of the ingredients for the ranch in a large glass jar and blend with an immersion blender until smooth. Set aside in the fridge.
  2. Bring a large pot filled two-thirds of the way with water to a low boil over medium heat on a stove top. Add the white sweet potato and cook for 10-15 minutes or until the sweet potato can be easily pierced with a fork. Carefully strain the excess water with a colander and allow the sweet potato to cool completely. Pat dry if needed, and chill for 20-30 minutes in the fridge.
  3. Using a large bowl, combine the sweet potato, celery, bacon, and green onion and carefully mix with the ranch, adding 1/4 a cup at a time. Serve chilled with extra ranch on the side.

Notes

If tolerated, sub storebought ranch like Primal Kitchen.

  • Prep Time: 10
  • Cook Time: 30
  • Category: Sides
  • Method: No cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 569
  • Fat: 42.6g
  • Carbohydrates: 37.5g
  • Protein: 8g

Recipe by Michelle, Unbound Wellness. Photos by Eat Love Eats
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