Whole30 Potato Salad
This is the best Whole30 potato salad recipe. It's so easy to make and it's dairy free, healthy and also paleo.
Servings: 8
Calories: 262kcal
Ingredients
- 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
Dressing Ingredients
- 1 cup mayonnaise (choose a Whole30 compliant brand if on the Whole30 diet)
- 2 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar (or substitute with lemon juice or coconut vinegar)
- 1 teaspoon sea salt
- 1/2 teaspoon paprika
- 1/2 teaspoon ground black pepper
Instructions
- 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!
Notes
- 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.
Nutrition
Calories: 262kcal | Carbohydrates: 32g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 645mg | Potassium: 925mg | Fiber: 4g | Sugar: 4g | Vitamin A: 391IU | Vitamin C: 19mg | Calcium: 55mg | Iron: 2mg