Servings: Serves 8
Ingredients
- 1½ lbs. red potatoes, cut into ¾-inch pieces
- 2 ribs celery, thinly sliced
- ¼ cup finely chopped red onion
- 1 Tbsp. chopped fresh chives (or 1 tsp. dried chives)
- ¼ cup fresh parsley, chopped
- 4–5 slices crisp-cooked bacon, chopped (use sugar-free for a Whole30-friendly option)
- ½ cup Whole30-compliant mayonnaise** (such as Primal Kitchen)
- ½ tsp. garlic powder
- 2 Tbsp. apple cider vinegar
- ¼–½ tsp. salt
- Pinch of black pepper
Instructions
- Add potatoes to a large saucepan. Cover with 2 inches of water, cover with a lid and bring to a boil (remove the lid once water begins to boil). Cook potatoes until tender, about 20-25 minutes.
- Remove potatoes from heat and drain. Place potatoes in the fridge to cool (this step may be done up to 2 days in advance).
- To chilled potatoes, add celery, red onion, chives, parsley and cooked bacon. In a small bowl, whisk together mayonnaise, garlic powder, apple cider vinegar, salt, and pepper until well combined.
- Pour dressing over potato mixture and stir well to combine. Taste and adjust seasonings as needed. Serve immediately or store in a covered container in the fridge for up to 3 days.
Notes
** For an egg-free version (not Whole30-friendly): Replace the mayonnaise with sour cream.
Nutrition Information
- Serving Size: 1/8th recipe (about ½ cup)
- Calories: 236
- Fat: 10g
- Sodium: 194mg
- Carbohydrate: 35g
- (Fiber: 4g
- Sugar: 1g)
- Protein: 8g