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    Home » Whole30 » Whole30 Loaded Potato Salad

    Whole30 Loaded Potato Salad

    Published: March 24, 2021 | Last Modified: August 18, 2022 | By: Kaleena Martinez

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    Potato salad is the ultimate spring and summer side dish! This Whole30 Loaded Potato Salad is an awesome combination of a classic potato salad and a German potato salad. Did I mention it has bacon?!

    Can you eat potatoes on Whole30?

    Yes! All potatoes are allowed on Whole30. Just because potatoes are allowed on Whole30, that doesn't mean you can have french fries or chips. You can have mashed, roasted, or baked potatoes though!

    A bowl filled with Whole30 potato salad.

    What potatoes are best for making potato salad?

    The best potatoes to use when you are making potato salad is Yukon gold potatoes or red potatoes. These are the best potatoes for potato salad because they hold their shape and keep their firm texture better than other potatoes.

    What is the difference between German potato salad and American potato salad?

    The biggest difference between German potato salad and American potato salad is that German potato salad is made with vinegar and American is made with mayonnaise.

    I grew up eating German potato salad because my grandma was German. This Whole30 Loaded Potato Salad recipe is a combination of both German potato salad and American potato salad. This recipe uses both vinegar and mayo.

    Ingredients

    A bowl of cooked potatoes and a bowl filled with cooked bacon, hard boiled eggs, mayo, seasonings, diced celery and diced onion.
    • Yukon Gold potatoes
    • hard boiled eggs
    • Whole30 bacon
    • mayo
    • mustard
    • vinegar
    • celery
    • onion
    • dried dill or fresh dill
    • salt
    • pepper

    How to make Whole30 Loaded Potato Salad

    Making this potato salad is easy and won't take a ton of time. Here's how to make it...

    1. Cut your potatoes into small cubes and boil on high till tender (about 10 minutes)
    2. While the potatoes are boiling, boil 2 eggs in a small saucepan and crisp up your bacon whichever way you like (stovetop or oven). When they are done, set aside
    3. Dice celery and onions
    4. Once the potatoes are done, drain the water from the pot and pour them into a large mixing bowl
    5. To the bowl with the cooked potatoes, add the diced celery, diced onions, vinegar, salt, pepper, dried dill, mustard, and mayo and mix together
    6. Roughly chop the hard boiled eggs and mix them into the potato salad
    7. Using your hands crumble up the bacon into pieces into the potato salad and mix well
    8. Serve warm or put in the refrigerator to let chill for at least 30 minutes before serving. This can also be made a day before an event to help save time

    Substitutions

    Here are a few substitutions you can use for this recipe...

    mayo/mustard/vinegar- This recipe calls for all three. You can eliminate the mayo to make this a mayo free potato salad, or leave out the mustard or vinegar if you don't like those. This potato salad is just as great when only using mustard or only using mayo

    potatoes- This recipe calls for Yukon gold potatoes but you can substitute red potatoes if you want. Either one will hold up great in this recipe

    Storing Instructions

    Store this loaded potato salad in an air tight container in the refrigerator for 3-4 days.

    Looking for more side dishes? Check these out...

    Whole30 Creamed Spinach

    Gluten Free Cornbread

    Maple and Bacon Brussel Sprouts

    A bowl filled with Whole30 Potato Salad

    Whole30 Loaded Potato Salad

    This easy Whole30 Loaded Potato Salad is perfect for a weekend bbq or a weeknight side dish
    5 from 1 vote
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    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Side Dish
    Cuisine American
    Servings 4

    Ingredients
      

    • 1 lbs Yukon gold potatoes
    • 2 eggs
    • 2 strips bacon Applegate and Pederson's Farm both make great sugar free Whole30 bacon
    • ½ cup diced celery
    • ½ cup diced onion
    • 1 tablespoon white vinegar
    • 1 tablespoon mayo I use Primal Kitchens Whole30 Mayo
    • 1 tablespoon mustard
    • 1 teaspoon dried dill or 1 tablespoon fresh minced dill
    • ½ teaspoon salt
    • ½ teaspoon pepper

    Instructions
     

    • Cut potatoes into small cubes and boil till tender (about 10 minutes)
    • Boil the eggs then set aside
    • Crisp the bacon on the stovetop then set aside
    • While the potatoes are boiling, dice the celery and onion
    • Once the potatoes are done cooking, drain the water and pour them into a large mixing bowl
    • To the potatoes, add the vinegar, mustard, mayo, dried dill, salt, and pepper and mix together well
    • Roughly chop the hard boiled eggs and add them to the potato salad
    • Using your hand crumble the cooked bacon into the potato salad and mix together well
    • Serve warm or place in the refrigerator to cool for at least 30 minutes

    Notes

    Store in an airtight container in the refrigerator for 3-4 days.

    Nutrition

    Calories: 161kcalCarbohydrates: 23gProtein: 6gFat: 6gSaturated Fat: 1gTrans Fat: 1gCholesterol: 84mgSodium: 405mgPotassium: 579mgFiber: 3gSugar: 2gVitamin A: 184IUVitamin C: 24mgCalcium: 40mgIron: 1mg
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    MEET KALEENA

    Welcome to my kitchen! I am so happy that you're here! My name is Kaleena- I am a 30 something Texan, wife, and dog mom who loves traveling and all things food. Here you will find mostly gluten-free, dairy-free, Whole30, and Paleo friendly recipes that your whole family will love!

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