WHOLE30| GLUTEN-FREE | DAIRY-FREE
-3-4 lbs Russett or Red Potatoes, peeled and cut into 1 inch cubes -6 hard-boiled eggs, chopped -8 pieces sugar free bacon -¼ cup chives, finely diced -⅛ cup parsley, coarsely chopped -1 cup mayo, I like Primal Kitchen or Sir Kensington brands for Whole30! -⅓ cup dijon mustard -1-2 tsp Primal Palate New Bae Seasoning, You can use Old Bay if you don’t have this!
First cook the bacon – I like to bake it at 400 for about 10-12 minutes!
Bring a large pot of water to a boil and add potatoes. Cook until fork tender, but not so tender that they are mushy or start to fall apart. About 15 minutes worked well for mine.
Drain the potatoes and add to a large bowl. Stick in the fridge to cool for about 30 minutes, or in the freezer if you're in a hurry. Once they have cooled, add chopped eggs, crumbled bacon, most of the chives and parsley (putting some aside for garnish), mayo, mustard, and seasoning to the bowl. Mix gently until well combined. Chill and serve alongside your favorite BBQ dishes!