Dariy Free Classic Potato Salad

What's summer without a Dairy Free Classic Potato Salad recipe? And let me tell you, I loaded my version with good stuff.

Dill, parsley, scallions, hard-boiled egg, and crispy bacon pack this potato salad with flavor!

Living in the upper Midwest, non-lettuce salads are mainstays at potlucks, family reunions, and backyard BBQs. And when I say non-lettuce salad, I'm not talking about anything remotely veggie related like cucumber salad.

Nope.

Jello salads, pasta salads, and at least three kinds of potato salad dot picnic tables at our get togethers. My German-Russian family focuses on stuffing the family with only the heartiest of comfort foods.

Gradually, as our huge extended family ages, I see healthier fare popping up at our reunions. But of course, classic potato salad never gets displaced.

My family can't be the only one that loooves their potato-based recipes, so there's no shame in adding my spin on classic paleo potato salad to the mix!

For my version, I altered the usual potato salad that shows up at family gatherings in a couple ways. First, I cut down on the mayo big time. Sure, I still love that creaminess, but no way do I want to use the whole jar of mayo for one recipe.

Next, I mixed in ingredients to load it up with flavor. Bacon, hard-boiled eggs, and herbs... That's the ticket to mouthwatering potato salad without a ton of mayo. Think loaded baked potatoes, but in a potato salad. Sounds awesome, right?

Did you try this Dariy Free Classic Potato Salad recipe? I'd love to hear what you think! Please leave a comment and rating or tag me on Instagram - I appreciate your feedback.

📖 Recipe

Dariy Free Classic Potato Salad

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• Author: Chelsea Joy
• Prep Time: 30 minutes
• Cook Time: 5 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Boiling
• Cuisine: American
• Diet: Dairy Free

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Description

What's summer without a Classic Potato Salad recipe? And let me tell you, I loaded my version with good stuff, without drowning it in mayonnaise.

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Ingredients

Scale 1x2x3x

• 2 pounds russet or Yukon Gold potatoes
• 1 tablespoon reserved boiling water
• 2 tablespoons red wine vinegar
• 3 tablespoons paleo mayonnaise
• ¼ cup chopped dill pickles
• 3 tablespoons minced shallot
• 2 scallions, thinly sliced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh dill
• 2 slices crispy cooked bacon, chopped
• 2 hard-boiled eggs, peeled and chopped

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Instructions

• Peel and cube the potatoes. Add to a deep pot and fill with water until potatoes are completely submerged. Set the pot on the stove and heat the water to boiling. Let boil for 3-4 minutes, then immediately remove from heat and drain through a colander, being sure to reserve 1 tablespoon of the boiling water. Give the potatoes a good shake in the colander to get rid of excess water, then add back to the pot. Return pot to the burner for a few seconds, stirring the potato cubes with a spoon. Transfer the potato cubes to a large mixing bowl.
• In a medium bowl, combine the reserved potato water, red wine vinegar, mayo, chopped dill pickles, shallot, sliced scallions, salt, pepper, parsley, dill, chopped bacon, and chopped egg. Stir until well-combined. Pour over the potatoes and stir to coat. Refrigerate until ready to serve.

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