This is the best Whole30 potato salad recipe. A twist on a classic southern dish, this salad uses red potatoes, hardboiled eggs, bacon and cucumber. The dressing is so creamy and rich and made with items from your pantry. It's easy to make and is also dairy free, gluten free and paleo.
Why you will love this recipe:
- This is the best healthy potato salad recipe!
- The dressing on this salad is so rich and creamy with a little tang, and is made from pantry staples like mayonnaise, apple cider vinegar and mustard.
- This recipe is a twist on a southern classic and is made with cucumber, bacon, hard boiled eggs, and red potatoes to give it the most delicious flavour with the perfect crunch.
- You will love how simple and easy this recipe is to make.
- It makes great leftovers and is perfect for meal prep.
- This is a gluten free and dairy free potato salad.
- It's paleo and healthier than most potato salad recipes.
- It's made with no milk, no sour cream and no yogurt.
Taste and texture:
This potato salad has a thick and creamy dressing with the perfect amount of contrasting crunch from the bacon. The dressing is a little sweet and a little tangy with the best flavour.
Key ingredients and substitutions:
- Red potatoes - red potatoes form the base of this delicious dairy free potato salad. I left the skin on for the added vitamins and minerals but you could easily remove the skins and peel the potatoes if you prefer.
- Eggs - this gives the salad a nice flavour and boost of protein.
- Cucumber - for some extra crunch and healthy vegetables.
- Bacon - cooked bacon adds a salty crunch that gives this salad extra protein, flavour and texture. I recommend using sugar free bacon.
- Mayonnaise - mayo forms the base of the delicious creamy dressing on this salad. You can either make your own mayo, or buy a store bought one. Just be sure any brand you buy is made with Whole30 compliant ingredients.
- Dijon mustard - to add delicious flavour to the Whole30 dressing on this salad.
How to make this recipe:
First, cook the potatoes and eggs, by boiling them together in a large pot of water on the stove for 15 minutes.
While the potatoes and eggs are cooking, chop the cucumber and onion and break the bacon into pieces and place these in a bowl. Set the bowl aside.
While the potatoes and eggs are still cooking, make the dressing by mixing the dressing ingredients in a bowl or jar until they are smooth and creamy.
When the potatoes and eggs are cooked, remove the eggs from the pot and place them in a bowl of cold water. Then rinse the potatoes with cold water and place them in a colander to drain (you don't want them to be wet when you add them to the salad).
Next remove the eggs from the cold water, peel them, and chop them and add them to the bowl with the cucumber and onion.
Then dry the potatoes, chop them and add them to the bowl with the other ingredients.
Pour the dressing over all the salad ingredients and toss everything well so that it is evenly coated in the dressing. Then serve and enjoy!
- I think this salad tastes even better after it's been in the fridge for a day or overnight. This allows the flavours to become more bold and the veggies to be chilled and crisp, so feel free to make it the day ahead.
- Don't skip rinsing the cooked potatoes in cold water. If you don't they will continue to cook and become mushy. Plus when you add them to the other vegetables they will warm the other veggies and make them soft and not crisp.
- This recipe makes a large batch of potato salad. If you are only feeding a few people feel free to cut it in half.
Variations and add ins:
- If you don't like bacon, simply leave it out of the recipe.
- Add chopped celery, carrots or bell peppers for even more veggies.
- Add chopped dill pickles for a slightly different flavour.
- If you don't have green onion you can use white, yellow or red onion instead.
- Add fresh herbs such a parsley, dill, basil, chives, or thyme to give it a different flavour.
- You can use lemon juice or coconut vinegar instead of apple cider vinegar in the dressing.
- Try using different potatoes such as Russet or Yukon Gold potatoes.
- If you prefer peeled potatoes in potato salad, peel them before you cut them and boil them.
- Turn this into a complete meal by adding some grilled chicken or pork.
How to store:
Store this salad in the fridge in an air tight container for up to 5 days.
One serving of this potato salad has approximately 262 calories, 32 grams of total carbohydrates, 9 grams of protein, 11 grams of fat, 4 grams of fiber and 28 grams of net carbs. This recipe is now low carb or keto but it is sugar free, dairy free and gluten free.
Frequently asked questions:
There are many types of potatoes that you can use to make potato salad. Some options include red potatoes, Yukon Gold, Fingerling or Russet potatoes. You can even use sweet potatoes to give potato salad a fresh, unique flavour.
To make potato salad without milk, most recipes will use mayonnaise instead.
You can, but you don't have to. It's easier not to peel the potatoes, and the skin is where most of the nutritional value of the potatoes are, so why waste them?
Yes. Both white potatoes and sweet potatoes can be eaten on the Whole30 program.
So many dishes! But some of my favourites are burgers, chicken wings, and grilled chicken or fish dishes.
Other recipes you will love:
- Whole30 Spinach and Artichoke Dip
- Kale and Apple Slaw
- Mexican Cauliflower Rice with Shrimp
- Paleo Teriyaki Chicken and Broccoli
- Whole30 Salmon Loaf with Dill Sauce
- Whole30 Asian Coleslaw
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Whole30 Potato Salad
- 3 lbs red potatoes, washed and cut into bit sized pieces
- 6 eggs
- 6 pieces of cooked bacon, broken into pieces
- 1 long english cucumber, chopped
- 1 cup chopped green onion
- Place a large pot filled approximately 3/4 full with water on the stove and turn onto high heat.
- While the water is heating, wash and cut the potatoes into approximately 1 inch sized pieces.
- Once the water in the pot is boiling, add the chopped potatoes and eggs to the pot.
- Turn down the heat slightly and boil the potatoes and eggs for ~15 minutes, until the potatoes are soft but not mushy.
- While the potatoes and eggs are cooking, chop the cucumber and onion and break the bacon into pieces and put them in a salad bowl.
- While the potatoes and eggs are cooking, make the dressing by mixing the ingredients in a bowl or jar until they are smooth.
- Once the potatoes and eggs are cooked, remove the eggs from the pot and place them in a bowl of cold water.
- Rinse the potatoes with cold water and place them in a colander to drain (you don't want them to be wet when you add them to the salad).
- Remove the eggs from the cold water, peel them and chop them and put them in the salad bowl.
- Dry the potatoes and put them into the salad bowl.
- Pour the dressing over the salad and mix all the ingredients well until everything is coated with the dressing.
- Serve and enjoy!
- If you prefer the potatoes to be peeled, peel them after you wash them and then cut them into pieces.
- You can sub lemon juice for the apple cider vinegar.
- Be sure to rinse the potatoes with cold water after cooking them. You don't want them to be hot when you add the other vegetables, or they will warm the other vegetables.
- Store this salad in the fridge for up to 5 days.