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Whole30 Loaded Potato Salad
This easy Whole30 Loaded Potato Salad is perfect for a weekend bbq or a weeknight side dish
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from 1 vote
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Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Course
Side Dish
Cuisine
American
Servings
4
Ingredients
1x
2x
3x
▢
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:
161
kcal
Carbohydrates:
23
g
Protein:
6
g
Fat:
6
g
Saturated Fat:
1
g
Trans Fat:
1
g
Cholesterol:
84
mg
Sodium:
405
mg
Potassium:
579
mg
Fiber:
3
g
Sugar:
2
g
Vitamin A:
184
IU
Vitamin C:
24
mg
Calcium:
40
mg
Iron:
1
mg
*nutrition information is an approximate
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