Description
A flavor-packed and gluten-free take on a classic potato salad that’s perfect for picnics, barbecues, and family dinners.
Ingredients
Scale
- 3 lbs red potatoes, washed and cut into bite-sized pieces
- 6 eggs
- 6 pieces of cooked bacon, broken into pieces
- 1 long English cucumber, chopped
- 1 cup chopped green onion
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp honey (omit for Whole30)
- 1 tbsp apple cider vinegar (or substitute with lemon juice)
- 1 tsp sea salt
- 1/2 tsp paprika
- 1/2 tsp ground black pepper
Instructions
- Boil those potatoes! Start by placing your bite-sized red potatoes in a large pot. Cover with cold water and add salt. Bring to a boil, then reduce to a simmer and cook for 10-12 minutes until fork-tender.
- Egg-cellent timing! In a separate pot, cover the eggs with cold water. Bring to a boil, reduce the heat, and simmer for about 10-12 minutes. Transfer to ice water to cool.
- Chop while you wait! Dice the cucumber and green onions, and add them to a mixing bowl.
- Bacon crunch time! Crisp up your bacon if necessary, and chop into pieces to add to the vegetables.
- Get whisking! In a medium bowl, combine mayonnaise, Dijon mustard, honey, apple cider vinegar, salt, paprika, and black pepper. Whisk until smooth.
- Combine with flair! Drain and cool the potatoes, chop the eggs, then toss with the veggies, bacon, and dressing.
- Chill out! Refrigerate for at least an hour before serving to allow the flavors to meld.
Notes
For a vegetarian option, swap bacon with crispy chickpeas or smoked tempeh. Experiment with various herbs and spices to make it your own!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling, Mixing, Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 150mg
Keywords: potato salad, gluten-free, summer salads, picnic food, side dish