Name: Dariy Free Classic Potato Salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Cuisine: American
Ingredients: 2 pounds russet or Yukon Gold potatoes; 1 tablespoon reserved boiling water; 2 tablespoons red wine vinegar; 3 tablespoons paleo mayonnaise; 1/4 cup chopped dill pickles; 3 tablespoons minced shallot; 2 scallions, thinly sliced; 1/2 teaspoon salt; 1/4 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

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.

Ingredients

Scale

2 pounds russet or Yukon Gold potatoes
1 tablespoon reserved boiling water
2 tablespoons red wine vinegar
3 tablespoons paleo mayonnaise
1/4 cup chopped dill pickles
3 tablespoons minced shallot
2 scallions, thinly sliced
1/2 teaspoon salt
1/4 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.