clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Classic Paleo Potato Salad Recipe

Classic Paleo Potato Salad

  • Author: Chelsea at Do You Even Paleo
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Side dish
  • Method: boiled


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


  • 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


  • 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.

Keywords: Classic Paleo Potato Salad