Cucumber Dill Potato Salad (Dairy Free, Whole30)

Put a spin on traditional potato salad by trying this Cucumber Dill Potato Salad. Completely Paleo, Dairy Free and Whole30 Approved!

Labor Day weekend is knocking on the door. While some may see this as a symbol of summer coming to a close, I just like to think of it as another opportunity to gather with friends and eat large quantities of delicious food. My contribution this weekend is this Cucumber Dill Potato Salad, which is my unique twist on a good ol' BBQ standby and a bonafide crowd pleaser.  Not into or don't eat white potato? Try this with another one of my favorite starch/root vegetables, jicama!


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Cucumber Dill Potato Salad
Put a spin on traditional potato salad by trying this Cucumber Dill Potato Salad. Completely Paleo, Dairy Free and Whole30 Approved!
Ingredients
  • 6 cups (~2 lg) hite potato, cubed
  • 3/4 cup Paleo mayo
  • 4 lg eggs hard boiled, peeled + chopped
  • 1 cup cucumber, seeded, peeled + diced
  • 2 tsp dill weed
  • 1 tsp salt, to taste
  • 3/4 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp black pepper
Instructions
1. Place potato in sauce pan and cover with water. Turn burner on high, bring to boil & allow to boil uncovered for 10-15 mins until tender.2. When potatoes are tender, drain water out of pan. Transfer to bowl and place in fridge to cool for 20-30 minutes.3. While potato is cooling, mix seasonings into mayo.4. Peel, seed & finely chop the cucumber. Place in a medium sized bowl along with the chopped egg. Add cooled potato and mix.5. Pour half the dressing into the bowl and mix until well combined. Continue adding dressing until desired consistency is reached. Taste & add salt as needed.6. Place in fridge to chill completely and/or until time to serve.
Details
Prep time: Cook time: Total time: Yield: 6 servings

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