This BLT inspired potato salad has all the goodies you crave including hearty potatoes, savory crispy bacon, cherry tomatoes, green onions and a tangy dressing. Serve over salad greens to make it true to a BLT. Whole30 and paleo friendly.
This time of year I get loads of requests for BBQ type salads, like potato and pasta salads.
And yes – potatoes are okay for paleo! In the case that you stay away from white potatoes, feel free to sub in sweet potatoes or even steamed cauliflower.
Of course bacon goes perfectly with any potato salad, so I thought a BLT inspired salad would be perfect for something simple and totally delicious.
Let’s get into all the recipe details 🙂
What You Need to Make This Salad
The obvious ingredients course are bacon and tomato with romaine lettuce to serve with.
The dressing is simple too, making this salad easy to throw together. Here’s everything you’ll need to prepare the potato salad:
- red potatoes
- nitrate free bacon
- paleo mayo (homemade or store bought)
- dijon mustard
- dill pickle relish
- garlic
- fresh lemon juice
- sea salt
- black pepper
- cherry tomatoes
- scallions
- Romaine lettuce, to serve with
How to Make this BLT Whole30 Potato Salad Recipe
Place the potato pieces in a large pot and sprinkle with about 2 teaspoons of salt. Cover with cool water and place on the stovetop over high heat to bring to a boil.
Once boiling, lover the heat to medium and continue to simmer until the potatoes are just fork tender – about 15 minutes. Once done, drain in a colander and set aside to cool.
Preheat your oven to 400°F and line a large baking sheet with parchment paper. Lay the bacon strips down in a single layer, and bake them for 15-18 minutes.
I usually check the bacon after 15 minutes for doneness and continue to bake until crisp if it needs more time.
Drain the bacon on paper towels and set aside.
In a medium bowl, whisk together the mayo, mustard, relish, garlic and lemon juice. Taste and season with salt and pepper.
Place the cooled potatoes in a large bowl and add the tomatoes and scallions, and crumble in 6 slices of bacon, leaving two for garnish.
Season with salt and pepper, then toss with the dressing.
How to Serve and Store this Salad
To serve, arrange the romaine lettuce on a large serving platter, then top with the potato salad and garnish with the last two bacon slices, either crumbled or leave them in strips.
It’s best served room temperature or slightly chilled. You can prep the dressing ahead of time and toss it together right before you serve it as well.
The salad will keep well in a tightly lidded container in the refrigerator for up to 3 days.
I hope you love it as much as I did!
BLT Potato Salad {Paleo, Whole30}
BLT Potato Salad {Paleo, Whole30}
Ingredients
- 2 1/2 pounds red potatoes cut into 3/4-inch pieces
- Sea salt
- 12 ounces nitrate free bacon 8 slices
- 2/3 cup paleo mayo homemade or store bought
- 1 tablespoon dijon mustard
- 1/2 tablespoon dill pickle relish
- 1 teaspoon garlic minced
- 1 1/2 teaspoons fresh lemon juice
- Sea salt and freshly ground black pepper to taste
- 10 oz cherry tomatoes halved
- 1 bunch scallions thinly sliced
- Romaine lettuce to serve with
Instructions
-
Place the potato pieces in a large pot and sprinkle with about 2 teaspoons of salt. Cover with cool water and place on the stovetop over high heat to bring to a boil.
-
Once boiling, lover the heat to medium and continue to simmer until the potatoes are just fork tender - about 15 minutes. Once done, drain in a colander and set aside to cool.
-
Preheat your oven to 400°F and line a large baking sheet with parchment paper. Lay the bacon strips down in a single layer, and bake them for 15-18 minutes. Check after 15 minutes for doneness and continue to bake until crisp if it needs more time.
-
Drain the bacon on paper towels and set aside.
-
In a medium bowl, whisk together the mayo, mustard, relish, garlic and lemon juice. Taste and season with salt and pepper.
-
Place the cooled potatoes in a large bowl and add the tomatoes and scallions, and crumble in 6 slices of bacon, leaving two for garnish. Season with salt and pepper, then toss with the dressing.
-
To serve, arrange romaine lettuce on a large serving platter, then top with the potato salad and garnish with the last two bacon slices, either crumbled or leave them in strips. Serve right away and enjoy!
-
Potato salad will keep well in a tightly lidded container in the refrigerator for up to 3 days.
Nutrition
Want More Whole30 Potato Salad Recipes? Try One of These!
Sweet Potato Salad with Bacon and Lime Vinaigrette
As an Amazon Associate I earn from qualifying purchases. For more information, see our disclosure policy here.
This BLT potato salad looks amazing! I love that it’s Paleo and Whole30 friendly. The combination of potatoes, bacon, and tangy dressing sounds delicious and perfect for a healthy meal. Can’t wait to try making it!