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Red White and Blue Potato Salad

Red White and Blue Potato Salad

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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!

Paleo and Gluten Free

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!

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 paleo mayonnaise (You can purchase or make your own)
  • 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!

Paleo Red White and Blue Potato Salad
Paleo Red White and Blue Potato Salad

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!

Paleo Red White and Blue Potato Salad

Paleo Red White and Blue Potato Salad

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 Paleo mayonnaise
  • 2 Tbsp of fresh cracked black pepper
  • 2 Tbsp of salt, divided
  • 1 tsp of cayenne pepper or paprika

Instructions

  1. 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.
  2. 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!)
  3. Remove boiled potatoes and let completely cool. ~2 hours in the refrigerator.
  4. In a medium to large mixing bowl combine, mayonnaise, chopped scallions, mustard and pickles. Paleo Red White and Blue Potato Salad
  5. Chopped up the hard boiled eggs and add to the bowl with the remaining Tbsp of salt. Paleo Red White and Blue Potato Salad
  6. Stir just to combine. Chop up the potatoes into cubes and add to the bowl with ground pepper.
  7. 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.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 202Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 98mgSodium: 2636mgCarbohydrates: 19gFiber: 3gSugar: 2gProtein: 5g

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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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Paleo Red White and Blue Potato Salad

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Duncan Edwards

Monday 5th of July 2021

#we truly love this salad entree, it stands out and is absolutely inviting well done😛

Erin

Wednesday 2nd of June 2021

This is such a fun idea! The usual red, white and blue stuff with food coloring is a pass for us. So this is perfect!

yang

Sunday 30th of May 2021

Oh my gosh! This is so cute and creative. :')

Donny

Tuesday 25th of May 2021

This has all the best add-ins for the perfect potato salad!

Jean Choi

Monday 24th of May 2021

The addition of pickles is such a great idea!! The tanginess they add is just amazing.

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