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.
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 cucumer and onion and break the bacon into pieces and make the dressing by mixing the ingredients in a bowl
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
Add all the ingredients to a large salad bowl and then add the dressing
Mix well until everything is coated with the dressing
Serve and enjoy!