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