Dairy Free Whole30 Potato Salad

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.

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When I originally made Whole30 potato salad, I didn’t include all of the delicious add-ins: bacon and hardboiled eggs.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.

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.

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

1. 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!
2. For a really killer egg boiling tutorial, you can look at this fool proof method.
3. Use fresh lemon juice as it really heightens the flavors of everything.
4. Feel free to mash your potatoes a bit or leave them in chunks.
5. Be sure to cut the potatoes uniformly so they all cook evenly in the water.