A bowl of Whole30 Loaded Potato Salad filled with potatoes, celery, bacon, onion, and hard boiled eggs.

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!

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 you’ll need to make Whole30 Loaded Potato Salad

Two bowl filled with Whole30 Loaded Potato Salad ingredients. One with diced potatoes, the other with hard boiled eggs, bacon, diced celery and onions, mustard, mayo, vinegar, salt, pepper, and dill

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

Whole30 Loaded Potato Salad

This easy Whole30 Loaded Potato Salad is perfect for a weekend bbq or a weeknight side dish
0 from 0 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Side Dish
Cuisine American
Servings 4
Calories 161 kcal

Ingredients
  

  • 1 lbs Yukon gold potatoes
  • 2 eggs
  • 2 strips bacon Applegate and Pederson's Farm both make great sugar free Whole30 bacon
  • 1/2 cup diced celery
  • 1/2 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
  • 1/2 teaspoon salt
  • 1/2 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
Keyword loaded potato salad, potato salad, vinegar potato salad, whole30 potato salad
Did you make this recipe?be sure to tag @kaleenas.kitchen or hashtag #kaleenaskitchen

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