Garlic Herb Potato Salad {Whole30}

Jump to Recipe Whole 30No Added Sugar

This easy garlic herb potato salad is simple but loaded with flavor! Perfectly cooked red skinned potatoes tossed with a lemon garlic herb dressing and crumbled bacon, this Whole30 potato salad can be served slightly warm or at room temperature.

Memorial Day is next weekend and I’m thinking about all the summery, barbecue and picnic friendly foods I can make!

Potato salad is surely one of them, and this garlic herb recipe is up at the top of my list now.

It’s super simple to make with minimal ingredients, but it’s BIG on flavor.

It can be served either room temperature or warmed, and it’s mayo free!  So no need to worry about warm weather ruining your potato salad!

What You Need to Make this Garlic Herb Potato Salad

8 slices nitrate free bacon (sugar free for Whole30)3 pounds red potatoes, scrubbed and sliced into 1/2 inch cubessea salt, for boiling the potatoes1/2 cup avocado oil or light flavored olive oil3 tablespoons fresh lemon juice (you can use any vinegar as well)1 tablespoon Dijon mustard3 cloves garlic, finely chopped1/3 cup roughly chopped parsley, plus more for garnishFreshly ground black pepper and sea salt, to taste

How to Make Garlic Herb Potato Salad

Preheat your oven to 400° F (for the bacon) and line a large baking sheet with parchment paper.  I like baking my bacon to save time and mess, but you can also cook it in a skillet if you prefer.

Lay the bacon slices on the parchment and bake in the preheated oven for 16-20 minutes, checking for doneness after 16 minutes.  Time will vary based on the thickness and type of bacon you use.  Once done, drain on paper towels and crumble.

Place the cubed potatoes in a large stock pot and cover will water.  Add about 1 tablespoon of sea salt to the water, and bring to a boil on the stovetop over high heat.  Once boiling, reduce the heat to medium and cook until just fork tender – checking after 10 minutes for doneness.  

Drain the potatoes and transfer them to a large bowl to cool while you prepare the dressing.  

In a medium bowl, whisk together the oil, lemon juice and mustard, then stir in the garlic, parsley, and sea salt and black pepper.  Pour the dressing over the partially cooled potatoes and toss with the crumbled bacon.  

Serve slightly warm or at room temperature, garnishing with extra parsley if desired.  

Variations on Garlic Herb Potato Salad

You can easily switch up the fresh herbs in this recipe to suit your tastes.

You can sub in half the parsley for other fresh herbs like dill, tarragon, or even chopped chives.  A combination of your favorite herbs would be great!

To make this salad vegan, you can omit the bacon and add in an additional crunchy veggie like celery or red onions, or sub in vegan bacon.

I hope you’re ready for barbecue season and all things summer!

I know you’re going to love this potato salad.  Grab your ingredients because it’s time to cook!

Garlic Herb Potato Salad {Whole30}

Garlic Herb Potato Salad {Whole30}

This easy garlic herb potato salad is simple but loaded with flavor! Perfectly cooked red skinned potatoes tossed with a lemon garlic herb dressing and crumbled bacon, this Whole30 potato salad can be served slightly warm or at room temperature. Author: Michele RosenPrep Time: 15 minutesCook Time: 20 minutesCourse:Side DishCuisine:AmericanKeyword:picnic, potato salad, potatoes, whole30Servings: 8 servingsPrint this RecipeDid you make this recipe?Leave a review4.5 from 10 votes

Ingredients

8slicesnitrate free baconsugar free for Whole303poundsred potatoesscrubbed and sliced into 1/2 inch cubessea saltfor boiling the potatoes1/2cupavocado oil or light flavored olive oil3tablespoonsfresh lemon juiceyou can use any vinegar as well1tablespoonDijon mustard3clovesgarlicfinely chopped1/3cuproughly chopped parsleyplus more for garnishFreshly ground black pepper and sea saltto taste

Instructions

Preheat your oven to 400° F (for the bacon) and line a large baking sheet with parchment paper. I like baking my bacon to save time and mess, but you can also cook it in a skillet if you prefer.Lay the bacon slices on the parchment and bake in the preheated oven for 16-20 minutes, checking for doneness after 16 minutes. Time will vary based on the thickness and type of bacon you use. Once done, drain on paper towels and crumble.Place the cubed potatoes in a large stock pot and cover will water. Add about 1 tablespoon of sea salt to the water, and bring to a boil on the stovetop over high heat. Once boiling, reduce the heat to medium and cook until just fork tender – checking after 10 minutes for doneness.Drain the potatoes and transfer them to a large bowl to cool while you prepare the dressing.In a medium bowl, whisk together the oil, lemon juice and mustard, then stir in the garlic, parsley, and sea salt and black pepper. Pour the dressing over the partially cooled potatoes and toss with the crumbled bacon.Serve slightly warm or at room temperature, garnishing with extra parsley if desired. Enjoy!

Nutrition

Calories: 335kcalCarbohydrates: 28gProtein: 6gFat: 23gSaturated Fat: 5gTrans Fat: 1gCholesterol: 15mgSodium: 198mgPotassium: 830mgFiber: 3gSugar: 2gVitamin A: 22IUVitamin C: 17mgCalcium: 22mgIron: 1mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Want More Paleo and Whole30 Potato Salad Recipes?  Try One of These!

Honey Dijon Potato Salad

Sweet Potato Salad with Bacon, Walnuts and Lime

Pesto Potato Salad 

Ranch Potato Salad with Bacon

Chipotle Lime Potato Salad

BBQ Ranch Sweet Potato Salad 

Note: This post contains affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!