Picnic Potato Salad

Deliciously creamy, herby and smoky from the addition of bacon! Make extra because it’s a crowd-pleaser!

When I first went paleo over 5 years ago, I found that most of my traditional recipes could easily convert with paleo ingredients. This is a quick adaptation of pretty much anyone’s potato salad, with a few modifications. It’s easy to prepare, keeps for days and just gets better after it sits in the fridge. Make extra, the leftovers are delish with lunch.

Yield: 8

Living Delish & Nutrish: Tina Wells

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Picnic Potato Salad

Prep time: 20 MinCook time: 30 MinInactive time: 1 HourTotal time: 1 H & 50 M

Ingredients

• 3 to 4 pieces uncured no-sugar bacon, plus 2 Tablespoons reserved fat from cooking
• 2 pounds white sweet potatoes (Hannas)
• 2 to 3 Tablespoons apple cider vinegar
• 1/2 medium red or sweet onion, diced (about 1 cup)
• 2 ribs celery, diced (about 1/2 cup)
• 1/2 cup extra virgin olive oil
• 1/4 cup white wine vinegar
• 1 Tablespoon Dijon mustard, such as The New Primal Coarse Dijon without wine
• 1/4 cup avocado oil mayonnaise
• 1 Tablespoon chopped fresh parsley
• 1 Tablespoon chopped fresh dill

Method

1. Peel and cut potatoes into 1 inch-sized cubes. Place into a pan large enough to accommodate and fill with enough water to cover.
2. Add about a Tablespoon salt and bring to a boil. Cook until tender enough to be pierced with a fork.
3. While potatoes are cooking, cook the bacon to crisp tender. Drain on paper towels and allow to cool. Reserve 2 Tablespoons of the bacon fat for the dressing.
4. Drain potatoes into a colander, then transfer into a large mixing bowl.
5. Pour the apple cider vinegar onto the hot potatoes and stir in. (This allows the potatoes to absorb the flavor while still warm.)
6. While potatoes are cooling, proceed with remaining ingredients.
7. Chop red onion and celery.
8. Combine olive oil, white wine vinegar, mustard and bacon fat in a mixing bowl or measuring cup and whisk to emulsify.
9. Add celery and onion to cooled potatoes. Pour dressing over and stir to completely coat.
10. Add mayonnaise and stir to combine.
11. Add herbs before serving. Best if prepared the night before so flavors can meld together.

https://livingdelishandnutrish.com/recipe/picnic-potato-salad

©Tina Wells Luxury Brands, LLC

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