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This honey dijon potato salad has tons of flavor and all the goodies you want in your potato salad! Fork tender baby red potatoes with chopped eggs, crispy bacon, onions and chives all tossed in a tangy sweet honey mustard dressing. This healthier paleo potato salad is dairy free, soy free, mayo free and refined sugar free.
I’ve been really into honey dijon everything lately and I knew a potato salad would be the perfect recipe for summer BBQ season!
I decided to go with an actual honey dijon dressing so this recipe is not Whole30, although it could be if you wanted to sub in date syrup for the honey!
You can also use pure maple syrup in place of the honey, making it maple dijon – it’s delicious either way!
In addition to the honey dijon, there are so many goodies in here! Like fork tender baby red potatoes, crispy bacon, chopped hardboiled eggs, onions and chives. It’s simple and a total crowd pleaser for summer gatherings.
What You Need to Make Honey Dijon Potato Salad
Super simple ingredients are all that’s needed for this recipe. Here’s what you’ll need to prepare the potato salad:
baby red or yellow potatoes (or a combo)raw honey, or maple syrupdijon mustardfresh lemon juice or white vinegaravocado oilSea salt and black pepperhard-boiled eggs (see my method below)paleo friendly bacon (see my oven method below) onionfresh chives
How to Make Honey Dijon Potato Salad
Place the potatoes in a large pot and add water so that the potatoes are covered by 1 inch. Cook over medium-high heat until the water reaches a boil. Then reduce heat to medium to maintain the simmer, and continue cooking until the potatoes pierce easily with a fork – about 7-10 minutes. Drain and allow the potatoes to cool while you prepare the dressing.
In a medium bowl, whisk together the honey, mustard, lemon juice and oil until well combined and smooth. Sprinkle with sea salt and black pepper and whisk to incorporate.
In a large bowl, toss the cooled potatoes (they can still be slightly warm) with the chopped eggs, crumbled bacon, diced onions and chopped chives. Sprinkle with sea salt and black pepper to taste.
Drizzle on as much dressing as you like and stir to coat. Serve right away and enjoy! Store leftovers in a tightly lidded container in the refrigerator for up to 4 days.
Wait, are Potatoes Paleo Friendly?
I get this question every time I post something involving white potatoes. The answer depends on who you ask, but for the most part (at this point in time), the overwhelming majority will say that white potatoes absolutely fit into a paleo diet!
White potatoes were added into the Whole30 program several years back (as long as we’re not talking restaurant fries!). And yes, they are high in carbs, but the Paleo diet isn’t about limiting carbs – it’s about eating real food.
That said, not every “real food” is for everyone of course – so it’s best for you to decide what works for you and what doesn’t. Labels aren’t as important as nourishing your body based on what makes it healthier! And that will be different for each person. For more info on the white potatoes on a paleo diet, click here.
My Hard-Boiled Egg Method
I find that this method yields the best hardboiled eggs – neither over nor undercooked.
Place the eggs in a large saucepan and cover with cold water about an inch above the eggs. Bring to a rolling boil, then turn off the heat and cover the pan.
Let the eggs steam this way for 10-12 minutes, then run under cold water to prevent further cooking. Peel and slice as usual.
My Oven Method for Bacon
I like to cook larger amounts of bacon in the oven to save time (and my clothing! and my stovetop!) and do this whenever I need to cook 4+ pieces.
Preheat your oven to 400°F and line a large baking sheet with parchment paper. Place the bacon on the parchment and bake for about 20 minutes or until desired doneness is attained.
The cook time varies depending on how thick your bacon is – it’s really between 15 (for thin slices) to 25 minutes (for very thick cuts). Drain on paper towels before chopping or crumbling.
Honey Dijon Potato Salad {Paleo}
Honey Dijon Potato Salad with Bacon {Paleo}
This honey dijon potato salad has tons of flavor and all the goodies you want in your potato salad! Fork tender baby red potatoes with chopped eggs, crispy bacon, onions and chives all tossed in a tangy sweet honey mustard dressing. This healthier paleo potato salad is dairy free, soy free, mayo free and refined sugar free.
Prep Time: 10 minutesCook Time: 30 minutesCourse:Side DishCuisine:dairy-free, Gluten-free, PaleoKeyword:BBQ, honey dijon, potato salad, potatoes, salad, summerServings: 8 side dish servings
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Ingredients
2lbsbaby red or yellow potatoesor a combo, either halved or quartered depending on their size2Tbspraw honeymelted (if solid) or maple syrup3Tbspdijon mustard2Tbspfresh lemon juice or white vinegar3Tbspavocado oilSea salt and black pepperto taste3hard-boiled eggschopped*6slicespaleo friendly baconcooked until crisp and crumbled**1/2medium oniondiced1/4cupfresh chiveschopped
Instructions
Place the potatoes in a large pot and add water so that the potatoes are covered by 1 inch. Cook over medium-high heat until the water reaches a boil. Then reduce heat to medium to maintain the simmer, and continue cooking until the potatoes pierce easily with a fork – about 7-10 minutes. Drain and allow the potatoes to cool while you prepare the dressing.
In a medium bowl, whisk together the honey, mustard, lemon juice and oil until well combined and smooth. Sprinkle with sea salt and black pepper and whisk to incorporate.
In a large bowl, toss the cooled potatoes (they can still be slightly warm) with the chopped eggs, crumbled bacon, diced onions and chopped chives. Sprinkle with sea salt and black pepper to taste. Drizzle on as much dressing as you like and stir to coat. Serve right away and enjoy! Store leftovers in a tightly lidded container in the refrigerator for up to 4 days.
Recipe Notes
*My egg boiling method: place eggs in a large saucepan and cover with cold water about an inch above the eggs. Bring to a rolling boil, then turn off the heat and cover the pan. Let the eggs steam this way for 10 minutes, then run under cold water. Peel and slice as usual.
**I like to cook larger amounts of bacon in the oven to save time (and my clothing!) Preheat your oven to 400°F and line a large baking sheet with parchment paper. Place the bacon on the parchment and bake for about 20 minutes or until desired doneness is attained. Drain on paper towels before chopping or crumbling.
Nutrition
Calories: 185kcalCarbohydrates: 24gProtein: 5gFat: 8gSaturated Fat: 2gCholesterol: 71mgSodium: 109mgPotassium: 557mgFiber: 2gSugar: 6gVitamin A: 160IUVitamin C: 12mgCalcium: 26mgIron: 1mg
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Want More Paleo Friendly Potato Salad Recipes? Try One of These!
Sweet Potato Salad with Bacon and Lime Vinaigrette
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Sweet Potato Salad with Bacon and Eggs
Sweet Potato Salad with BBQ Ranch
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