Paleo Classic Potato Salad
Elevate your next gathering with this creamy and vibrant Paleo Classic Potato Salad, a guilt-free twist on a beloved picnic staple. Featuring tender red potatoes coated in a rich, avocado-based dressing, this recipe swaps out traditional mayonnaise for a healthier yet equally indulgent alternative. Infused with tangy notes of lemon juice, dijon mustard, and apple cider vinegar, and perfectly seasoned with garlic, onion powder, and fresh dill, every bite bursts with fresh, savory flavor. Crunchy celery and green onions add delightful texture, while the chilling process ensures the flavors meld beautifully. Ready in under an hour and packed with wholesome ingredients, this paleo-friendly potato salad is perfect for potlucks, BBQs, or any occasion where a crowd-pleasing dish is a must. Try it today and experience a truly refreshing take on a classic favorite!
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Recipe Information
Ingredients
- 2 pounds red potatoes
- 2 pieces large avocados
- 2 tablespoons lemon juice
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces celery stalks
- 3 pieces green onions, sliced
- 2 tablespoons fresh dill, chopped
Instructions
Wash and scrub the red potatoes thoroughly. Cut them into uniform, bite-sized pieces.
Place the potatoes in a large pot and cover with cold water. Add a pinch of salt to the water.
Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for about 15-20 minutes, or until they are fork-tender.
While the potatoes are cooking, prepare the avocado dressing. In a medium bowl, mash the avocados until smooth.
To the mashed avocados, add lemon juice, dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
Dice the celery stalks and set them aside.
Once the potatoes are done, drain them and let them cool slightly in the colander.
Transfer the potatoes to a large mixing bowl. Add the diced celery, sliced green onions, and fresh dill.
Pour the avocado dressing over the potato mixture and gently toss to combine, making sure all the pieces are well coated with the dressing.
Taste and adjust the seasonings if necessary. Add more salt, pepper, or lemon juice as desired.
Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Serve chilled and enjoy your Paleo Classic Potato Salad!
Nutrition Facts
Calories |
1408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2861 mg | 124% | |
| Total Carbohydrate | 206.8 g | 75% | |
| Dietary Fiber | 48.4 g | 173% | |
| Total Sugars | 17.7 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 6224 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
