This creamy Dairy Free Gluten Free Potato Salad is perfect for summer any any cookout. 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 only requires 10 minutes or hands on time, which means you can have it all ready to go in under 20 minutes.
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. As someone with food allergies and sensitivities, I always like to bring my own dishes to cookouts. It guarantees that there is going to be something I can eat. This is one of my go to’s because I have yet to meet someone that does not like potato salad!
Why I Love This Recipe
- This recipe takes less than 30 minutes to make!
- It goes great with just about anything in the summer time. I love pairing it with my Gluten Free Pasta Salad.
- This recipe is naturally dairy free, gluten free, soy free, paleo, refined sugar free and can be made vegan friendly too.
- I like to meal prep this side dish in the summer and eat it all week long! It is super kid friendly too.
- 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, bacon and eggs-To give everything a nice crunch and add flavor.
- Old bay seasoning, apple cider vinegar and dijon mustard-This helps gives this potato salad lots of flavor!
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Pickles-I love adding pickles to my potato salad for a nice crunch.
- Mayonnaise-If you are vegan or do not eat eggs you can use a vegenaise which is free of any eggs
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
- Tip #1: Potato salad taste best cold. If you are using warm potatoes, bacon or eggs be sure to allow the ingredients to cool prior to mixing.
- Tip #2: Do not let potato salad sit out long. Anything with mayo should not sit out long as it will spoil. If you are serving it at a cookout, consider putting the bowl in a larger bowl with ice in it.
Frequently Asked Questions
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.
I suggest keeping it in the fridge for no more than 5 days.
How To Serve
I like to serve this dish with fresh chives and red pepper flakes on top!
- This recipe holds up best covered in the fridge.
- You cannot freeze it because it has mayo on it.
- I suggest eating it within 5 days.
If you like this recipe you will LOVE
Dairy Free Gluten Free Potato Salad
- 1 Large bowl with a lid is ideal
Optional to top off
- red pepper flakes
- chopped green onion
- 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.