Buffalo Paleo Potato Salad (Whole30)
This creamy buffalo paleo potato salad is loaded up with crunchy bacon bits, crispy red onion, and a combination of homemade Whole30 mayo and zesty hot sauce that’ll leave you wanting more. This is the most perfect side dish to enjoy year round!
Servings Prep Time
8 10minutes
Cook Time
Servings Prep Time
8 10minutes
Cook Time
  • 8-10 Yukon gold potatoescut into 1″ chunks
  • 1/2cup Homemade Paleo Mayonnaise
  • 1/4cup hot sauce
  • 1 small red onionfinely diced
  • 1/2cup celeryfinely diced
  • 6-8strips baconchopped
  • 2tablespoons lemon juice
  • 6 garlic clovesminced
  • 1/4cup fresh parsleyroughly chopped
  • handful fresh chivesfor garnish
  • sea saltto taste
  • black pepperto taste
  1. In a large saucepan or Dutch oven, cover chopped potatoes 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 10-15 minutes.
  2. Drain the water and move the potatoes to a large bowl. Place in the refrigerator to cool for at least 15-20 minutes.
  3. Once the potatoes have cooled, add the rest of the ingredients except for the salt and pepper. Stir to completely coat all of the ingredients.
  4. Add sea salt and black pepper, to taste. Serve cold.
Recipe Notes

Depending on how big your potatoes are, you may need a tablespoon or two more or less of mayonnaise. You want all of the ingredients to be coated well and for the potato salad to appear creamy.