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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
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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

*nutrition information is an approximate

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