This BLT Potato Salad with Ranch Dressing actually started out as a cauliflower salad when I was still creating recipes for a more restrictive diet. Now that I eat things like potatoes I have updated the recipe and swap the roasted cauliflower for a potato base. Honestly, it may be my new obsession. The creamy ranch dressing with crispy bacon, juicy tomatoes, and tender potatoes just works so well together. I especially love that it’s a great make-ahead dish because the flavors get even better after chilling in the fridge for a bit. It’s the kind of salad that’s perfect for summer picnics, or any gathering where you need something easy, crowd-pleasing, and where it’s guaranteed someone will be asking for the recipe.
Why You Will Love This
- It’s got so many crowd please components in one salad. Creamy avocado, lots of salty bacon plus ranch dressing! What’s not to love.
- It’s a great make ahead salad, you can prep everything earlier in the day and then simply pull it out of the fridge when it’s time to eat.
- It takes less than 30 minutes to make! It takes a bit of time to chop, but the whole salad comes together really quickly.
- This one is sure to be kid-friendly and consumed with little to no complaints.
- It’s Gluten Free and Grain Free and can easily be made Dairy Free too!
Ingredients You Will Need
- Potatoes: Tender, buttery potatoes that make the perfect creamy salad base. I use new potatoes or baby potatoes. Halve or quarter them depending on their size.
- Bacon: Crispy, smoky flavor that adds savory crunch. Turkey bacon will also work.
- Vegetables: Fresh spinach, avocado, cherry tomatoes, and thinly sliced red onions are a perfect pairing.
- Herbs: I used dried parsley and dried dill, and then topped with a garnish of fresh chives but feel free to use fresh herbs instead. You can also use green onions.
- Mayonnaise: You can use store-bought mayonnaise, or alternatively, make your own (check out my recipe for 4-minute mayonnaise).
- Sour cream: Tangy richness that adds extra depth to the dressing.
- Milk: Milk is used to help thin out the dressing. Feel free to use plant based milk or water.
- Spices: A combo of onion powder, garlic powder, and salt adds a savory depth to bring it all together.
Kitchen Tools You Will Need
- Large Pot
- Small Bowl
- Whisk
- Large Bowl
- Wooden Spoon
How to Make BLT Potato Salad
- Bring a large pot of salted water to a boil. Add in the potatoes and cook until just tender, and then drain and rinse under cold water to stop the cooking.
- While the potatoes are cooking, whisk together the dressing ingredients until smooth. Taste and adjust the seasoning as desired.
- Once the potatoes are cool, cut them in half and place potatoes in a salad bowl. Pour the dressing over the top, add in the vegetables and bacon and toss.
Tips for the best Ranch Potato Salad
- Add avocado right before serving to keep it fresh and prevent browning or softening.
- Don’t overcook the potatoes. You want them fork tender, not mushy, so they hold their shape in the salad.
Ways to Modify
- Switch things around with red potatoes or Yukon Golds and whatever kind of tomatoes you have on hand.
- Don’t have spinach? Use another green, such as fresh arugula, watercress, or crunchy lettuce.
- Bulk it up with extra bacon, shredded chicken, sliced hard-boiled eggs, or cubed sharp cheddar cheese.
- Don’t have all the ingredients for the creamy dressing? Feel free to use your favorite bottled Ranch salad dressing instead.
- Not a fan of mayo? Use Greek yogurt or plain yogurt, along with the sour cream.
Dietary Customizations
- Vegan: Swap the mayonnaise for vegan mayo and omit the bacon or use vegan bacon.
- Low Carb: Swap the potatoes for roasted fresh cauliflower. You won’t regret this decision!
- Dairy-Free: Skip the sour cream and use extra mayo, or use dairy-free sour cream.
Serving Suggestions
Enjoy this alongside the perfect sandwich, like Ribeye Steak Sandwich with Caramelized Onions and Herb Mayo or in the same theme, BLT Chicken Lettuce Sandwich Wrap.
This is the perfect side dish when grilling dishes like Lemon and Herb Grilled Chicken, Grilled Hanger Steak with Tomato Salad, Grilled Portobello Mushrooms with Walnut Arugula Pesto, or Asian Grilled Salmon Skewers.
Common Questions
Leftover salad will last for up to 2 days in the fridge. Add a splash of milk or Greek yogurt if it dries out.
Yes! Cook all the elements, chop all the veggies, make the dressing, store everything separately, and simply toss them all together 20 minutes before serving. I recommend only cutting the avocado right before serving.
Add it right before serving and toss it gently with a little lemon juice if needed.
Fresh, roasted cauliflower is the perfect way to meet some dietary restrictions. Cut the cauliflower into florets, toss in olive oil, and roast at 425 degrees F until golden brown and tender. Allow to cool to room temperature and then proceed with the recipe as directed.
More Salad Recipes You Will Love
- Kale and Broccoli Superfood Salad
- Chicken, Sun-dried Tomato and Balsamic Pasta Salad
- Pesto Tortellini Pasta Salad
- Crunchy Bacon and Broccoli Salad with Creamy Orange Dressing
- Citus, Fennel and Shrimp Salad
If you make this BLT Potato Salad, let me know in the comments section below. I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram. I love seeing your photos!
BLT Potato Salad With Ranch Dressing
Ingredients
- 1 ½ lbs new potatoes/baby potatoes
- 6 strips cooked bacon
- 1 avocado chopped into cubes
- 7 oz cherry tomatoes halved
- ½ cup thinly sliced red onion
- 1 cup shredded spinach
- 1 tbsp Chopped chives for garnish
Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tbsp milk
- 1 ½ tsp dried dill
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- 1 tsp dried parsley
Instructions
- Bring a large pot of water to a boil. Add in the new potatoes and cook for approximately 15 minutes until just tender and then drain and rinse under cold water to stop the cooking.
- While the potatoes are cooking make the dressing, In a small bowl whisk together the mayonnaise, sour cream, milk, plus salt and herbs. Whisk until smooth, taste and adjust the seasoning as desired.
- Once the potatoes are cool to the touch, cut them in half and add them to a salad bowl. Pour the dressing overtop.
- Add in the cherry tomatoes, bacon, avocado, red onion and spinach and toss
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
Loved this recipe! I roasted fresh corn on the cobb and added it. Thanks for the great idea!
Why not add the dietary counts in a low-carb recipe? for those of us who need to count.
Can you use raw cauliflower instead of roasting it?
If you enjoy eating raw cauliflower then definitely! I would recommend cutting the florets into small pieces so they are easier to digest.
This is so good! I love the flavors and it was really easy to make. Thanks for another great recipe!