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

Cook Time 20

Total Time 30

Servings

Calories 270kcal

Author Monica Stevens Le

Ingredients

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

Instructions

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.

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.

Nutrition