A delicious recipe for dairy free and Whole30 potato salad. With incredible add-ins like crunchy bacon bits, fresh herbs and boiled eggs, it’s fantastic! Creamy, tangy and makes the perfect side dish as it's dairy free, paleo and Whole30, too.
If you're short on time, check out my recipe for Instant Pot Potato Salad.
This paleo potato salad should be enjoyed year round!
The first day of Summer is near, so it’s obviously time to start busting out all of the refreshing recipes like this creamy whole30 potato salad.
I was thinking though… why is it that we can only eat potato salad in the summer? And bring it to barbecues and potlucks? This is straight silliness.
I am going to be making this potato salad with my Homemade Paleo Mayonnaise over and over again all fall and winter long. You’ll understand why as soon as you try it. Let’s dive in…
When I originally made Whole30 potato salad, I didn’t include all of the delicious add-ins: bacon and hardboiled eggs. Boy, did it make a difference. At first, I wanted to keep this recipe extremely simple and easy.
Lucky for you, adding these things didn’t make it any more difficult… it just heightened how delicious it tasted. You can absolutely leave the bacon and eggs out, too if that’s your style.
This recipe is pretty dang forgiving, but make sure you get on that homemade mayo train. You’ll never look back! I used red potatoes because they are my favorite in taste.
Can I use other kinds of potatoes in this potato salad?
You can make whole30 potato salad with sweet potato, Yukon gold, or fingerling– it’s your call!
Just be sure you cook them until they are fork tender and let them drain and cool off completely before continuing on.
Oh, and making Paleo Mayonnaise is the easiest thing in the world to make, especially if you have an immersion blender handy.
You know who else has a fabulous looking potato salad recipe? My friend Alex over at The Defined Dish! She is my go-to girl if I want something quick, easy and DELICIOUS.
How to make Whole30 potato salad
In a large saucepan or Dutch oven, combine chopped potatoes and sea salt. Cover with water by 1 inch. Bring to a boil over high heat.
Reduce heat to medium-low and cook until potatoes are easily pierced by a fork and you are able to pull out with little resistance. This should take 5-7 minutes.
Drain the water and move the potatoes to a large bowl. Place in the refrigerator to cool for at least 15-20 minutes.
Once the potatoes have cooled, add parsley, onion, lemon juice and mustard. Give it a nice toss.
Gently add in the mayonnaise, bacon and eggs. Give it a nice stir. Add black pepper and more sea salt, to taste if necessary. Serve cold.
Expert Tips & Tricks
- If you are hard boiling eggs and cooking bacon, be sure to take these steps while you are waiting for the water to boil and the potatoes are cooking. You will save a lot of time!
- For a really killer egg boiling tutorial, you can look at this fool proof method.
- Use fresh lemon juice as it really heightens the flavors of everything.
- Feel free to mash your potatoes a bit or leave them in chunks.
- Be sure to cut the potatoes uniformly so they all cook evenly in the water.
Alright, it's time. Let's get to whipping up some fabulous Whole30 potato salad as soon as you can.
It's going to be the biggest hit at any gathering or potluck. Prepare for all of your friends and family to be begging you for the recipe!
Don't say I didn't warn ya 😉
More Whole30 recipes you'll love:
Best Ever Whole30 Curry Meatballs
Dairy Free Whole30 Potato Salad
Ingredients
- 2 ½ pounds red potatoes scrubbed and roughly chopped, see notes
- 1 tablespoon kosher salt
- ⅓ cup fresh parsley lightly packed & finely chopped
- ¾ cup yellow onion finely diced
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- ⅔ cup Homemade Paleo Mayonnaise
- 6 bacon strips cooked & diced
- 4 hardboiled eggs diced
- kosher salt to taste
- black pepper to taste
Instructions
- In a large saucepan or Dutch oven, combine chopped potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat. Reduce heat to medium-low and cook until potatoes are easily pierced by a fork and you are able to pull out with little resistance. This should take 5-7 minutes.
- Drain the water and move the potatoes to a large bowl. Place in the refrigerator to cool for at least 15-20 minutes.
- Once the potatoes have cooled, add parsley, onion, lemon juice and mustard. Give it a nice toss.
- Gently add in the mayonnaise, bacon and eggs. Give it a nice stir. Add black pepper and more salt, to taste if necessary. Serve cold.
Notes
- You can make whole30 potato salad with sweet potato, Yukon gold, or fingerling– it’s your call! Just be sure you cook them until they are fork tender and let them drain and cool off completely before continuing on.
- This salad will taste even better after setting in the refrigerator overnight.
- Be sure to cut the potatoes uniformly so they cook evenly in the water.
Tracy says
So good. Love the addition of bacon.
You and I both! 🙂
Steve Shanklin says
This was fantastic, but I used Avocado Mayo, added celery, paprika, onion powder and garlic and skipped the bacon
That sounds like deliciousness!!
Linde says
How long will this last in the fridge?
Hi! I would say up to 5-7 days!
Steve Shanklin says
It won't last that long in the fridge because everyone will eat it all...LOL
I mean, I agree. We down it so quickly each time!!
Chelsea says
for potato salad, are any potatoes ok? I have some fingerling potatoes that id like to use up and am also craving potato salad lol
Hi there. Yeah, that's completely fine. Just make sure you boil them long enough- and you'll be all set!
Amy Nash says
This recipe looks awesome! I find that texture makes such a huge difference in a good potato salad!
Agreed- texture is everything!! 🙂
staceymdoyle says
Love that you made this dairy free, looks amazing!!!
Melva says
How is this recipe dairy free if it has boiled eggs in it?
Hi there... eggs are not a dairy by-product so I am not sure what you mean...
prasanna hede says
Love this salad.How cool is homemade Mayonnaise.
The best thing ever!!
karyld2016 says
I love everything in this potato salad! I don't follow Paleo so I would probably use my avocado oil mayo, but that would be absolutely the only difference. I'm for sure making this dish this summer
Hi! Avocado oil mayonnaise is paleo... that's what my homemade mayonnaise is made out of 🙂
cheddarben says
That looks like a tasty potato salad.
helene dsouza says
I LOVE all the ingredients here! This is how a perfect salad looks like for me. It needs to be filling and full of flavors. You can't go wrong with dijon mustard too =)
I agree 🙂 It's such a winner!
meredith says
Gorgeous potato salad recipe! And I LOVE that it is dairy free... so excited to try this soon!
Sharon Glascoe says
This delicious potato salad and the Homemade Paleo Mayonnaise recipes are a match made in heaven.
Paige Thomason says
Looks healthy and fresh...nice job!
Big Flavors from a Tiny Kitchen says
I am seriously SWOONING over here - I love hard boiled eggs but for some reason don't think to add them to my potato salad nearly often enough! This looks like such a flavorful dish!
They are a MUST in potato salad- my favorite!
Kushi says
Such a beautiful and delicious salad. Thank you for sharing.
Jessica Robinson says
Looks like a very tasty potato salad! Perfect addition to our sandwiches and other dinners.
Thanks Jessica 🙂 I hope you are well!!
Leslie says
I've never thought to make my own mayo that can be paleo - I'm going to have to try that asap!
It's SO easy and creamy and delicious!!
Elaine Benoit says
Your potato salad recipe looks so delicious! I love that it is whole 30 and Paleo!! I can't wait to try this!
Yay, please do! It's super fabulous 🙂
Christine says
What a tasty potato salad! Looks so fresh and flavorful!
It is both fresh and flavorful, yessss. Thank you!!