10 Delicious Bacon Ranch Potato Salad Variations Under 250 Calories

Bacon Ranch Potato Salad Variations

Bacon ranch potato salad is a classic favorite, but who says it has to be heavy on calories? Here are 10 tasty twists on this beloved dish, all under 250 calories. Each variation brings a unique flair while keeping things light and enjoyable, making them perfect for any occasion. Get ready to change up your potato salad game!

Classic Lightened-Up: Red Potatoes, Turkey Bacon, Low-Fat Ranch Dressing.

A bowl of classic bacon ranch potato salad made with red potatoes, turkey bacon, and low-fat ranch dressing.

This classic bacon ranch potato salad is a lighter take on a beloved dish. The combination of tender red potatoes, crispy turkey bacon, and creamy low-fat ranch dressing creates a satisfying flavor profile without the guilt. Perfect for picnics or barbecues, it’s simple to whip up and offers a fresh twist on traditional potato salads.

The taste is a delightful mix of savory and creamy with just the right amount of crunch from the bacon. This version keeps the calories low while still being filling and delicious, making it an excellent choice for anyone looking to enjoy their favorite flavors without the heaviness. Dive into this refreshing recipe that’s sure to please everyone!

Ingredients

  • 2 lbs red potatoes, diced
  • 4 strips turkey bacon, cooked and crumbled
  • 1/2 cup low-fat ranch dressing
  • 1/4 cup green onions, chopped
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Boil the Potatoes: In a large pot, add diced red potatoes and cover with water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and let cool.
  2. Mix Ingredients: In a large bowl, combine cooled potatoes, crumbled turkey bacon, ranch dressing, green onions, and parsley. Season with salt and pepper to taste.
  3. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Enjoy this lightened-up bacon ranch potato salad at your next gathering!

Greek Yogurt Twist: Yukon Gold Potatoes, Greek Yogurt, Turkey Bacon.

A bowl of potato salad with Greek yogurt and turkey bacon, garnished with chives.

This Greek Yogurt Twist on a classic potato salad brings a fresh and creamy take to your table. Using Yukon Gold potatoes, it has a buttery texture that pairs beautifully with the tangy Greek yogurt and crispy turkey bacon. It’s a simple dish that’s perfect for any occasion, whether it’s a picnic, BBQ, or a family dinner.

The combination of flavors creates a delightful dish that feels indulgent without the calorie overload. Best of all, it’s easy to whip up, making it one of the best potluck recipes around. You can enjoy a hearty serving of this loaded potato salad without guilt, thanks to the reduction in calories and the wholesome ingredients.

Ingredients

  • 2 pounds Yukon Gold potatoes
  • 1 cup plain Greek yogurt
  • 6 slices turkey bacon, cooked and crumbled
  • 1/4 cup chopped chives
  • 2 tablespoons ranch seasoning mix
  • Salt and pepper to taste

Instructions

  1. Boil the Potatoes: Start by peeling and cubing the Yukon Gold potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and let cool.
  2. Prepare the Dressing: In a large bowl, mix the Greek yogurt, ranch seasoning, salt, and pepper until well combined.
  3. Combine Ingredients: Once the potatoes have cooled, gently fold them into the yogurt mixture. Add the crumbled turkey bacon and chopped chives, stirring until everything is evenly coated.
  4. Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled and enjoy your healthy twist on potato salad!

Avocado Ranch: Baby Potatoes, Mashed Avocado, Turkey Bacon.

A delicious bowl of Avocado Ranch Potato Salad with baby potatoes, mashed avocado, and turkey bacon.

This Avocado Ranch variation of potato salad takes classic flavors and gives them a fresh twist! Combining creamy mashed avocado with tender baby potatoes and crispy turkey bacon creates a delightful dish that’s both satisfying and guilt-free. This recipe is not only simple to whip up but also offers a great balance of flavors and textures, making it a perfect side for any meal.

The mild creaminess of the mashed avocado pairs beautifully with the crispy turkey bacon, while the baby potatoes provide a hearty base. It’s a fantastic option for those searching for a low-calorie dish that still feels indulgent. Whether you’re enjoying a summer barbecue or just want a quick lunch at home, this salad is sure to impress!

Ingredients

  • 1 pound baby potatoes, halved
  • 2 ripe avocados
  • 4 slices turkey bacon, cooked and crumbled
  • 1/4 cup ranch dressing
  • 1 tablespoon fresh lime juice
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Prepare the Potatoes: Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and let cool.
  2. Make the Avocado Base: In a bowl, mash the ripe avocados with lime juice, ranch dressing, salt, and pepper until smooth.
  3. Combine Ingredients: In a large bowl, add the cooled baby potatoes to the mashed avocado mixture. Gently fold in the crumbled turkey bacon until evenly distributed.
  4. Serve: Transfer the salad to a serving dish, garnish with fresh cilantro, and enjoy your delicious Avocado Ranch Potato Salad!

Spicy Jalapeño: Red Potatoes, Jalapeños, Light Ranch Dressing.

A bowl of spicy jalapeño potato salad with red potatoes, jalapeños, and ranch dressing

This Spicy Jalapeño variation of Bacon Ranch Potato Salad is a zesty twist on a classic favorite. With red potatoes providing a creamy base, the heat from the jalapeños adds a kick that pairs perfectly with the coolness of light ranch dressing. It’s a simple, satisfying dish that’s sure to impress at your next gathering.

Not only is this potato salad bursting with flavor, but it also keeps things light and fresh, making it a great choice for those seeking delicious potato ideas without the guilt. Whether you’re serving it at a potluck or enjoying it as a side for a barbecue, it’s an easy recipe that everyone will love.

Ingredients

  • 4 cups red potatoes, diced
  • 1-2 jalapeños, finely chopped (adjust for spice preference)
  • 1/2 cup light ranch dressing
  • 2 tablespoons fresh cilantro, chopped
  • Salt and pepper to taste

Instructions

  1. Boil the Potatoes: In a large pot, bring water to a boil. Add diced red potatoes and cook until tender, about 10-15 minutes. Drain and let cool.
  2. Prepare the Dressing: In a large bowl, combine light ranch dressing with chopped jalapeños, cilantro, salt, and pepper.
  3. Mix It Up: Once the potatoes have cooled, add them to the dressing mixture. Stir gently to coat all the potatoes evenly.
  4. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld. Enjoy this spicy side dish!

Dijon Ranch: Russet Potatoes, Dijon Mustard, Turkey Bacon.

A bowl of Dijon Ranch Potato Salad with russet potatoes, turkey bacon, and green onions.

Get ready to enjoy a delicious twist on a classic! This Dijon Ranch Potato Salad features tender russet potatoes combined with the zesty kick of Dijon mustard and the savory crunch of turkey bacon. The creamy ranch dressing brings everything together, making each bite a burst of flavor. Plus, it’s simple to prepare, making it a great choice for potlucks or a quick weeknight dinner.

This salad is not just tasty; it’s also a lighter alternative that fits perfectly into healthy eating habits. With each serving coming in under 250 calories, you can indulge without guilt. Whether you’re serving it at a barbecue or just enjoying it at home, this Bacon Ranch Potato Salad is sure to be a hit!

Ingredients

  • 2 large russet potatoes, peeled and diced
  • 3 slices turkey bacon, cooked and crumbled
  • 1/4 cup Dijon mustard
  • 1/2 cup ranch dressing
  • 1/4 cup chopped green onions
  • Salt and pepper to taste

Instructions

  1. Boil the Potatoes: In a pot, add diced potatoes and cover with water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and let cool.
  2. Mix the Dressing: In a large bowl, combine Dijon mustard and ranch dressing. Stir until well mixed.
  3. Combine Ingredients: Add the cooled potatoes and crumbled turkey bacon to the dressing. Mix gently to coat.
  4. Add Green Onions: Fold in chopped green onions and season with salt and pepper.
  5. Chill and Serve: Refrigerate for at least 30 minutes before serving to let the flavors meld. Enjoy cold!

Herb-Infused: Fingerling Potatoes, Fresh Dill, Light Ranch Dressing.

A bowl of herb-infused fingerling potatoes topped with light ranch dressing and fresh dill.

This herb-infused potato salad offers a refreshing twist on the classic Bacon Ranch Potato Salad. Using fingerling potatoes gives a unique texture, while fresh dill adds a burst of flavor that perfectly complements the creamy light ranch dressing. It’s a simple recipe that’s both satisfying and a great option for those looking to keep their meals under 250 calories.

The combination of tender potatoes and zesty herbs makes this salad a fantastic side dish for summer gatherings or a light lunch. It delivers great taste without compromising on health. You’ll find that it’s easy to whip up, making it a go-to for any potluck or family meal.

Ingredients

  • 2 cups fingerling potatoes
  • 1/4 cup light ranch dressing
  • 2 tablespoons fresh dill, chopped
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the fingerling potatoes with olive oil, garlic powder, salt, and pepper.
  2. Spread the potatoes on a baking sheet and roast for about 20-25 minutes, or until fork-tender and golden brown.
  3. Once roasted, allow the potatoes to cool slightly, then cut them in half.
  4. In a large bowl, combine the warm potatoes with the light ranch dressing and freshly chopped dill. Toss gently to coat.
  5. Serve warm or chilled. Enjoy your delicious herb-infused potato salad!

Loaded Cheddar: Yukon Gold Potatoes, Reduced-Fat Cheddar, Turkey Bacon.

A bowl of Loaded Cheddar Bacon Ranch Potato Salad with Yukon Gold potatoes, reduced-fat cheddar cheese, and crumbled turkey bacon.

This Loaded Cheddar variation of Bacon Ranch Potato Salad combines creamy Yukon Gold potatoes with reduced-fat cheddar and savory turkey bacon for a guilt-free treat. The flavors meld beautifully, creating a satisfying dish that’s perfect for potlucks or casual dinners. Plus, it’s simple to whip up!

If you’re a fan of ranch dressing recipes, this salad offers a delicious twist. The combination of creamy dressing, cheese, and crispy bacon elevates the classic potato salad to new heights while keeping the calorie count in check.

Ingredients

  • 2 pounds Yukon Gold potatoes, diced
  • 1 cup reduced-fat cheddar cheese, shredded
  • 4 slices turkey bacon, cooked and crumbled
  • 1/2 cup ranch dressing
  • 1/4 cup Greek yogurt
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Boil the Potatoes: In a large pot, bring water to a boil. Add the diced Yukon Gold potatoes and cook until tender, about 10-15 minutes. Drain and let cool.
  2. Mix the Dressing: In a bowl, combine ranch dressing and Greek yogurt until smooth.
  3. Combine Ingredients: In a large mixing bowl, add the cooled potatoes, reduced-fat cheddar, crumbled turkey bacon, and dressing mixture. Gently toss to combine.
  4. Season: Add salt and pepper to taste. Garnish with fresh parsley.
  5. Chill: Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Sweet & Savory: Sweet Potatoes, Turkey Bacon, Greek Yogurt Ranch.

A vibrant bowl of sweet potato salad with turkey bacon and ranch dressing, garnished with parsley.

Sweet potatoes bring a delightful sweetness to this unique take on bacon ranch potato salad. The combination of tender, roasted sweet potatoes, crispy turkey bacon, and a creamy Greek yogurt ranch dressing creates a satisfying dish that’s both comforting and refreshing. This recipe is perfect for a light meal or as a side dish for gatherings, striking the right balance of flavors without overwhelming your taste buds.

Making this salad is as simple as roasting the sweet potatoes, crumbling the turkey bacon, and mixing it all together with the herb ranch dressing. You’ll end up with a colorful and tasty dish that fits seamlessly into healthy eating without sacrificing flavor.

Ingredients

  • 2 medium sweet potatoes, peeled and diced
  • 4 strips of turkey bacon, cooked and crumbled
  • 1/2 cup Greek yogurt
  • 2 tablespoons herb ranch dressing
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet.
  2. Roast the sweet potatoes for 20-25 minutes, or until tender and slightly caramelized, tossing halfway through.
  3. In a large bowl, combine the roasted sweet potatoes, crumbled turkey bacon, Greek yogurt, and herb ranch dressing. Mix until well combined.
  4. Garnish with chopped parsley before serving. Enjoy this sweet and savory potato salad warm or chilled!

Tangy Pickle: Baby Potatoes, Chopped Pickles, Light Ranch Dressing.

Bowl of potato salad with pickles and ranch dressing

This tangy pickle variation of potato salad brings a delightful twist to a classic dish. With tender baby potatoes and crisp chopped pickles, it offers a refreshing taste that’s both creamy and zesty, thanks to the light ranch dressing. It’s a simple recipe that’s perfect for potlucks or family gatherings, making it a go-to option for those seeking a lower-calorie side dish.

The combination of savory potatoes and the sharp bite of pickles creates a satisfying flavor profile that will keep everyone coming back for more. Plus, it’s light and easy to prepare, making it a fantastic addition to your potato recipes salad repertoire.

Ingredients

  • 1 pound baby potatoes, halved
  • 1/2 cup chopped pickles
  • 1/2 cup light ranch dressing
  • 1 tablespoon fresh dill, chopped (optional)
  • Salt and pepper to taste

Instructions

  1. Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool.
  2. In a large bowl, combine the cooled potatoes and chopped pickles.
  3. Add the light ranch dressing and mix until everything is well coated.
  4. If desired, stir in fresh dill for added flavor.
  5. Season with salt and pepper to taste, then refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Bbq Ranch: Red Potatoes, Bbq Sauce, Turkey Bacon.

A colorful BBQ Ranch Potato Salad with red potatoes, turkey bacon, and BBQ sauce.

This BBQ Ranch Potato Salad brings a delightful twist to a classic dish. With tender red potatoes, smoky turkey bacon, and a zesty BBQ sauce, each bite bursts with flavor. It’s a fantastic option for those who love a bit of tang and sweetness in their salads.

Making this salad is a breeze! Simply boil the potatoes, mix in the ingredients, and toss everything with your favorite BBQ sauce and herb ranch dressing. Perfect for barbecues, potlucks, or just a tasty side at dinner!

Ingredients

  • 4 cups red potatoes, diced
  • 1/2 cup turkey bacon, cooked and crumbled
  • 1/3 cup BBQ sauce
  • 1/4 cup ranch dressing
  • 1/4 cup green onions, chopped
  • 1/4 cup cilantro, chopped
  • Salt and pepper to taste

Instructions

  1. Boil the diced red potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
  2. In a large bowl, combine the cooled potatoes, crumbled turkey bacon, BBQ sauce, ranch dressing, green onions, and cilantro.
  3. Toss gently until everything is well coated. Season with salt and pepper to taste.
  4. Chill in the refrigerator for at least 30 minutes before serving to enhance the flavors.
  5. Serve cold and enjoy your BBQ Ranch Potato Salad!
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