This Whole30 buffalo ranch potato salad recipe is a healthy, easy side dish or vegetable recipe that’s a perfect addition to any meal or gathering. It’s full of flavor from the sauces, bacon, golden potatoes, onion and celery, while being dairy-free, gluten-free and Paleo. It’s a family friendly recipe that is also great for meal prep to pair with a protein and eat all week long.
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Buffalo Ranch Potato Salad Ingredients
This potato salad recipe couldn’t be easier to toss together, and it’s only 7 ingredients! You’ll need 5 cups of diced golden potatoes, which is about 1-pound. I prefer golden potatoes here, because they give a really rich and creamy texture to the salad, but any potato will work. You’ll also need celery, green onions and a bit of finely diced red onion.
I love this salad because it isn’t a mayo based potato salad, making it less heavy than the typical potato salad. The dressing here is made up of 1/4 cup of buffalo sauce, and 1/2 cup of ranch. This gives it a bit of a kick, while keeping it cool and creamy.
The ranch I love using is the Whole30 Approved, no-sugar Ranch from Primal Kitchen. Their ranch was recently reformulated to make it even thicker and creamier, and it is our go-to ranch dressing. It’s made with cage-free egg yolks, avocado oil, and no unnecessary additives. You can grab it on their website (using the code PALEOBAILEY at checkout for a discount), or as part of the Whole Kitchen Sink bundle!
How to Make This Whole30 Potato Salad
First, you’ll want to have your bacon already cooked. The easiest way to do this is to put your bacon on a baking sheet, and into a cold oven. Turn the oven on to 350 degrees F. and cook for 35 minutes. This allows you to cook the bacon hands-free (and mess free) while the potatoes are boiling.
You’ll want to make sure the potatoes are diced uniformly. Having them about the same size will ensure they all cook evenly and there aren’t bites of your potato salad with potatoes that are either still a bit raw, or too well done and mushy. You will boil the potatoes for about 20 minutes in lightly salted water, or until they are fork tender and still just a little crisp. The time this takes will depend on how large or small the potatoes are diced.
You’ll immediately want to drain the potatoes and run cold water over them to stop the cooking process. Let them sit and mostly finish cooling before stirring or adding anything to them. Then, chop your bacon, reserve a few pieces to garnish if you’d like, and then add all vegetables, bacon, potatoes and sauces into a large bowl. Stir gently to combine without over-mixing to avoid mashing the potatoes.
Related: Whole30 & Sugar-Free Bacon Options
Substitutions and Storing
Golden potatoes have a buttery, creamy texture compared to russet potatoes, but any type of potato can be used here if you have reds or russets on hand already. You can also swap out any of the onion for what you prefer or already have. This recipe is also really great with the addition of chopped broccoli, or if you want to make it into more of a complete meal, diced or shredded chicken is a really delicious way to enjoy this potato salad.
I think this buffalo ranch potato salad gets better as it sits in the fridge, so you’ll first want to refrigerate 30 minutes to an hour prior to serving, but it also lasts in the refrigerator for about 5 days. Take care to ensure that it’s stored in an airtight container, and just give it a mix before eating next as the sauce and veggies may settle at the bottom of the potato salad.
Other Whole30 Potato Recipes You’ll Love:Print
- 5 cups diced golden potatoes
- 6 slices cooked and chopped bacon
- 3 stalks diced celery
- 3 diced green onions
- 1/4 cup finely diced red onion
- 1/4 cup buffalo sauce
- 1/2 cup Primal Kitchen Ranch
- Pinch of salt
- Boil diced potatoes for 15-20 minutes in lightly salted water (the exact time will depend on how large or small your potatoes are diced) until fork tender and still a bit crisp
- Immediately drain and run cold water over potatoes to stop the cooking process and cool down. Let the potatoes sit for a bit to cool further
- Reserve some chopped bacon and green onion for garnishing if you’d like, and then combine vegetables, chopped bacon, potatoes, buffalo sauce and ranch dressing into a large bowl. Stir gently to combine, ensuring not to over mix which can “mash” the potatoes or allow them to not hold their shape
- Cover and place in the refrigerator for 30 minutes to 1 hour before serving. Store in the refrigerator for up to 5 days
Keywords: Whole30, Potato Salad, Buffalo Ranch Potato Salad, Side Dish, Whole30 Vegetable Recipes, Paleo, Ranch
- Calories: 239
- Fat: 14.5 g
- Carbohydrates: 24.5 g
- Fiber: 3.3 g
- Protein: 5.2 g
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