This creamy Whole30 potato salad is perfect for summer. The creamy avocado mayonnaise combined with the fresh chives, bacon, hard boiled eggs and crunchy celery is absolutely delicious! You can make this paleo potato salad with ingredients that you probably already have on hand.
This recipe came to mind when I was meal prepping for clients one week and had a ton of leftover mini potatoes and I was unsure what to do with all of them! Pairing this with yummy brisket or something on the grill sounds like the most amazing summer meal to me.
Whole30 potato salad ingredients:
- Mini potatoes-cut in half. Make sure your potatoes are boiled until they are soft. Do not remove the skin! I like the skin on. You can remove it if you prefer to have it off, but I like it on.
- Avocado mayo-This is an alternative for regular mayo. It is loaded with healthy fats like avocado oil vs canola oil which is used in regular mayo.
- Celery-To give everything a nice crunch.
- Cooked bacon-Bacon makes everything taste better, right? This is completely optional.
- Hard boiled eggs-I love potato salad with eggs!
- Dijon mustard-To give some flavor.
- Apple cider vinegar-To add some acid to balance out the flavors.
- Old bay seasoning-To spice it up!
- Optional-Mini pickles. I love pickles in my potato salad.
How to make paleo potato salad:
- First if your mini potatoes are not already boiled, slice them in half and boil them until soft. Once the potatoes are done, strain them and allow them to cool.
- Next, make your hard boiled eggs if they are not already made.
- Now, chop up the celery, bacon and onion real fine.
- Place all ingredients in a bowl and mix throughout.
- Garnish with optional fresh chives and parsley.
How do I make hard boiled eggs?
- I like to make mine in the instant pot! To make the hard boiled eggs in the instant pot, add the metal trivet to the pot, pour in 5 cups of water. Then gently lay down the eggs in a single layer. Set the instant pot to high pressure for 4 minutes (usually is around 20 minutes total when you take into account the time it takes for the pressure to build up). Once the eggs are done, remove them from the instant pot and immediately place them in a bowl of ice and cold water. This will prevent them from continuing to cook. Once they are in the ice bath for 10 or so minutes, remove the shell and dice up the eggs.
How long does this Whole30 potato salad last?
- I suggest keeping it in the fridge for no more than 5 days.
What should I serve with this?
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Whole30 Potato Salad
Servings 8 people
541kcal
Cost $5
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Equipment
- Large bowl
Ingredients
- 5 cups mini potatoes cut in half and cooked, see notes below for cooking
- 1 cup avocado mayo
- 1/2 cup celery chopped
- 1 cup bacon cooked and chopped
- 1 tbsp old bay or new bae seasoning
- 2 tbsp dijon mustard
- 2 hard boiled eggs chopped
- 1 tbsp apple cider vinegar
Optional to top off
- red pepper flakes
- chopped green onion
- chives
Instructions
- Chop the potatoes in half and cook the potatoes in a boiling pot of water for 10-15 minutes if they are not already cooked. Allow the potatoes to cool. Place all ingredients in a bowl and mix until mixed throughout.If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.
Notes
Creamy and delicious whole30 potato salad.
Nutrition Facts
Whole30 Potato Salad
Amount Per Serving (1 serving)
Calories 541
Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 14g88%
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Cholesterol 75mg25%
Sodium 273mg12%
Potassium 433mg12%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 1g1%
Protein 4g8%
Vitamin A 98IU2%
Vitamin C 19mg23%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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