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Dairy Free Whole30 Potato Salad. The best paleo potato salad recipe with bacon and eggs. A low carb, dairy free potato salad recipe. Easy whole30 side dishes. Whole30 sides. Easy whole30 dinner recipes. Whole30 meal ideas. whole30 meal plan. Whole30 snacks. Whole30 recipes. Whole30 lunch. Whole30 meal planning. Whole30 meal prep. Healthy paleo meals. Healthy Whole30 recipes. Easy Whole30 recipes.
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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.
Course Salad, Side Dish
Cuisine American
Keyword creamy potato salad, whole30 salad, whole30 side
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 344kcal
Author Monica Stevens Le

Ingredients

  • 2 1/2 pounds red potatoes scrubbed and roughly chopped, see notes
  • 1 tablespoon kosher salt
  • 1/3 cup fresh parsley lightly packed & finely chopped
  • 3/4 cup yellow onion finely diced
  • 2 tablespoons lemon juice
  • 2 tablespoons Dijon mustard
  • 2/3 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

  1. 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.
  2. This salad will taste even better after setting in the refrigerator overnight.
  3. Be sure to cut the potatoes uniformly so they cook evenly in the water.

Nutrition

Serving: 1serving | Calories: 344kcal | Carbohydrates: 31g | Protein: 11g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 133mg | Sodium: 361mg | Potassium: 844mg | Fiber: 3g | Sugar: 4g