Honey Dijon Potato Salad {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.

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 syrup
• dijon mustard
• fresh lemon juice or white vinegar
• avocado oil
• Sea salt and black pepper
• hard-boiled eggs (see my method below)
• paleo friendly bacon (see my oven method below) 
• onion
• fresh 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.

Author: Michele Rosen

Prep Time: 10 minutes

Cook Time: 30 minutes

Course: Side Dish

Cuisine: dairy-free, Gluten-free, Paleo

Keyword: BBQ, honey dijon, potato salad, potatoes, salad, summer

Servings: 8 side dish servings

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4.43 from 14 votes

Ingredients

• 2 lbs baby red or yellow potatoes or a combo, either halved or quartered depending on their size
• 2 Tbsp raw honey melted (if solid) or maple syrup
• 3 Tbsp dijon mustard
• 2 Tbsp fresh lemon juice or white vinegar
• 3 Tbsp avocado oil
• Sea salt and black pepper to taste
• 3 hard-boiled eggs chopped*
• 6 slices paleo friendly bacon cooked until crisp and crumbled**
• 1/2 medium onion diced
• 1/4 cup fresh chives chopped

Instructions

1. 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.

2. 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.

3. 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: 185kcal

Carbohydrates: 24g

Protein: 5g

Fat: 8g

Saturated Fat: 2g

Cholesterol: 71mg

Sodium: 109mg

Potassium: 557mg

Fiber: 2g

Sugar: 6g

Vitamin A: 160IU

Vitamin C: 12mg

Calcium: 26mg

Iron: 1mg

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

Sweet Potato Salad with Bacon and Lime Vinaigrette

Roasted Potato Salad with Pesto and Bacon

Chipotle Lime Potato Salad

Sweet Potato Salad with Bacon and Eggs

Sweet Potato Salad with BBQ Ranch

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