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 cubes
- sea salt, for boiling the potatoes
- 1/2 cup avocado oil or light flavored olive oil
- 3 tablespoons fresh lemon juice (you can use any vinegar as well)
- 1 tablespoon Dijon mustard
- 3 cloves garlic, finely chopped
- 1/3 cup roughly chopped parsley, plus more for garnish
- Freshly 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}
Ingredients
- 8 slices nitrate free bacon sugar free for Whole30
- 3 pounds red potatoes scrubbed and sliced into 1/2 inch cubes
- sea salt for boiling the potatoes
- 1/2 cup avocado oil or light flavored olive oil
- 3 tablespoons fresh lemon juice you can use any vinegar as well
- 1 tablespoon Dijon mustard
- 3 cloves garlic finely chopped
- 1/3 cup roughly chopped parsley plus more for garnish
- Freshly ground black pepper and sea salt to 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
Want More Paleo and Whole30 Potato Salad Recipes? Try One of These!
Sweet Potato Salad with Bacon, Walnuts and Lime
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So easy to make and so delicious!! Great side dish for a summer meal.
Your writing is very useful and up-to-date, which makes it even more informative. Thanks for letting me know about this great post!
I consider it a hobby to prepare meals, so I’m always looking for fresh concepts to try out in the kitchen. Your food seems to be delicious as well.
The meal is good and appealing, and I enjoy eating it.
So good! Made it and play game! Will very happy!