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Bacon Chive Potato Salad

Prep: 15 mins.Cook: 20-25 mins.Total: 35-40 mins.
Servings: Serves 8

Ingredients

  • 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
  • 45 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
  • ¼½ tsp. salt
  • Pinch of black pepper

Instructions

  1. 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.
  2. Remove potatoes from heat and drain. Place potatoes in the fridge to cool (this step may be done up to 2 days in advance).
  3. 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.
  4. 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

Dietary

© The Real Food Dietitians
Recipe By: Jessica Beacom