Memorial Day is the unofficial official kick-off to summer! And I can hardly wait! Summer is BBQ season and I love me some good BBQ. Not because of the meats, sauce, hot dogs or pie. Nope, my favorite part about BBQs are the sides, such as this Red White and Blue Potato Salad!

This recipe can be easily adjusted to be paleo and vegan! Here’s how…

Paleo Friendly

It’s true that there are many BBQ sides aren’t Paleo, but there are few that are and many just need a little tweaking. So, for your next BBQ offer to bring a side and whip out this amazing potato salad. It is definitely a crowd pleaser! This particular recipe feeds four (or 1 if you really like potato salad…just sayin’).

For those of you out there thinking ‘wait, aren’t potatoes not paleo?’, the truth is… it’s up to you if you want to include them in our paleo diet or not.  Back in the day, all potatoes other than sweet potatoes were a ‘no no’ on the paleo diet, however, they have more of less fallen in to the gray area these days since they have many health benefits.  So if you’re not on a low carb paleo diet, feel free to try it out!

If you are aiming for it to be Paleo, make sure to use paleo mayo! You can either purchase or make your own!

Vegan Friendly

This potato salad is made with all vegan ingredients except for the mayo. You will want to use a vegan mayo – luckily there are many options! You can either purchase or make your own!

Ingredients

• 1 1/2 lbs red, yellow, purple fingerling potatoes
• 3 eggs, hard boiled and peeled
• 2-3 dill pickles, chopped
• 2-3 scallions, chopped
• 2 Tbsp of yellow mustard
• 1/3 cup of mayo
• 2 Tbsp of fresh cracked black pepper
• 2 Tbsp of salt, divided
• 1 tsp of cayenne pepper or paprika

Directions

 In a medium sized pot, put washed and scrubbed potatoes. Leave the skins on! Fill the pot with water to cover potatoes 1-2 inches. Add 1 Tbsp of salt and bring to a boil.

Once at a boil reduce the heat but keep at a gentle simmer and put a lid on it. It will take about 20 minutes to get potatoes fork tender. You want to make sure that you don’t over cook the potatoes so that they turn to mush in the salad. (Unless you like yours that way of course!)

Remove boiled potatoes and let completely cool. ~2 hours in the refrigerator.

In a medium to large mixing bowl combine, mayonnaise, chopped scallions, mustard and pickles. 

Chopped up the hard boiled eggs and add to the bowl with the remaining Tbsp of salt. 

Stir just to combine. Chop up the potatoes into cubes and add to the bowl with ground pepper.

Stir just to combine, being careful to not break up the eggs or potatoes too much. Smooth out the top and sprinkle with cayenne or paprika.

Enjoy!

You don’t have to make this with fingerling potatoes. I just find them particularly festive for memorial day! I also add in jalapenos for a spicer vibe or substitute pepperoncinis and olives for dill pickles for a mediterranean vibe. However you make it, just prepare to be asked to bring the potato salad every time this summer!

If you enjoyed this Red White and Blue Potato Salad, you’ll probably love this giant roundup I put together of delicious Paleo Summer Recipes!  Check out this giant collection I put together here!

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