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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 fabulous side dish is dairy free, paleo and Whole30!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 270kcal


  • 8-10 Yukon gold potatoes cut into 1" chunks
  • 1/2 cup Homemade Paleo Mayonnaise
  • 1/4 cup hot sauce
  • 1 small red onion finely diced
  • 1/2 cup celery finely diced
  • 6-8 strips bacon chopped
  • 2 tablespoons lemon juice
  • 6 garlic cloves minced
  • 1/4 cup fresh parsley roughly chopped
  • handful fresh chives for garnish
  • sea salt to taste
  • black pepper to taste


  • 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.
  • 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 the rest of the ingredients except for the salt and pepper. Stir to completely coat all of the ingredients.
  • Add sea salt and black pepper, to taste. Serve cold.


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.


Calories: 270kcal | Carbohydrates: 25g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 411mg | Potassium: 801mg | Fiber: 5g | Sugar: 1g | Calcium: 63mg