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Whole30 Potato Salad (Dairy-free, gluten free, paleo)

The best Whole30 potato salad that has a creamy, rich dressing. Easy to make and full of flavour it's also paleo, dairy-free and gluten free.

Course Appetizer, Salad, Side Dish
Cuisine American
Keyword barbeque, potluck, tailgate
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8


  • 3 lbs red potatoes, washed and cut into bit sized pieces
  • 6 hard boiled eggs, chopped
  • 6 pieces of cooked bacon, broken into pieces
  • 1 long english cucumber, chopped
  • 1 cup chopped green onion

Dressing Ingredients

  • 1 cup mayonnaise (choose a Whole30 compliant brand if on the Whole30 diet)
  • 2 tbsp dijon mustard
  • 1 tbsp apple cider vinegar (or substitute with lemon juice or coconut vinegar)
  • 1 tsp sea salt
  • 1/2 tsp paprika
  • 1/2 tsp ground black pepper


  1. Place a large pot filled approximately 3/4 full with water on the stove and turn onto high heat

  2. While the water is heating, wash and cut the potatoes into approximately 1 inch sized pieces

  3. Once the water in the pot is boiling, add the chopped potatoes and eggs to the pot

  4. Turn down the heat slightly and boil the potatoes and eggs for ~15 minutes, until the potatoes are soft but not mushy

  5. While the potatoes and eggs are cooking, chop the cucumer and onion and break the bacon into pieces and make the dressing by mixing the ingredients in a bowl

  6. Once the potatoes and eggs are cooked, remove the eggs from the pot and place them in a bowl of cold water

  7. 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)

  8. Remove the eggs from the cold water, peel them and chop them

  9. Add all the ingredients to a large salad bowl and then add the dressing

  10. Mix well until everything is coated with the dressing

  11. Serve and enjoy!

Recipe Notes

  1. If you prefer the potatoes to be peeled, peel them after you wash them and then cut them into pieces
  2. You can sub lemon juice for the apple cider vinegar 
  3. 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 
  4. Store this salad in the fridge for 3-4 days