Deviled Egg Whole30 Potato Salad
This gluten free potato salad is a delicious twist on deviled eggs- healthy and filling! The perfect Whole30 side dish to serve all spring and summer long!
This post was originally published on July 4, 2018 and updated with new photos and instructions on March 30, 2022.
What Makes This Recipe Great
Potato salad is such a delicious summertime side dish. It’s cold, flavorful, filling, and satisfying. Nothing says warm weather like a good BBQ staple! For this gluten free potato salad recipe, I combined another classic family BBQ food- deviled eggs!
Sticking to all Whole30 compliant ingredients, this healthier deviled eggs salad is everything you love about the classic potato dish plus sugar free bacon, chives, hard boiled eggs, and a bit of dijon mustard! The ultimate Whole30 side dish!
Best part? This recipe is not only gluten free & Whole30, it’s also dairy free. The perfect side dish for every type of eater!
How to Make this Recipe
Eating Whole30 is all about finding compliant ingredients. For this Whole30 potato salad I’ve included some recommendations for brands that I love. If you already have your go-tos, that’s fine too!
Potatoes: I like to use Russet or Red potatoes, peeled and diced into 1″ cubes. However, some people like the skin on, especially with red potatoes, so feel free to do whichever you prefer!
Sugar Free Bacon: I like Pederson’s Farms brand! Also, I always make bacon using my No Mess Perfectly Baked Bacon method – which is the easiest (and cleanest) version around!
Mayonnaise: For the mayo, Primal Kitchen Foods Avocado Oil Mayo is a great compliant version. You can also make your own!
Dijon Mustard: The mustard gives it that deviled egg flavor, which is tangy and delicious! Use your favorite brand, but check the label if you’re Whole30 to make sure it’s compliant.
Hard-Boiled Eggs: You can always buy hard boiled eggs already made from the store (Costco sells them!) or you can make them yourself. Check out my tips & tricks below for how I make effortless batches of hard-boiled eggs!
Chives/Parsley: These garnishes give this Whole30 potato salad that extra fresh and herby flavor. If you dislike either of these, feel free to omit them.
Primal Palate New Bae Seasoning: If you don’t have this seasoning, you can sub Old Bay seasoning.
Step by Step
- Cook 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 potatoes and add to a large bowl. Stick in the fridge to cool, 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 with your favorite BBQ items!
Mary’s Tips & Tricks
Make Ahead: You can make this recipe ahead of time and let it chill in the fridge for up to 48 hours.
Double Batch: If you’re making gluten free potato salad for a large group, simply the printable recipe below to 24 to double the recipe! Follow all of the same instructions for preparation.
Easy Hard-Boiled Eggs: For the hard boiled eggs, I like to make them in the Instant Pot – add the trivet, 1.5 cups of water, and the eggs. Cook for 6 mins on high pressure, then quick release the steam and transfer the eggs to an ice bath. Instant Pot Hard-Boiled Eggs couldn’t be easier to make!
Storage: Store leftovers in an airtight container in the refrigerator and eat within 48-72 hours.
While potatoes do not naturally contain gluten, it’s important to check ingredient labels to make sure the other ingredients don’t have hidden gluten. For this deviled egg, gluten free potato salad, I use all Whole30 compliant and gluten free ingredients!
The mustard is really what makes the “deviled egg” taste, however, if you do not prefer mustard, you can use less or omit it, just know that it will taste different than intended.
Yes! For this Whole30 potato salad recipe, I use all dairy free ingredients. Soy free / dairy free mayo is easy to make and to find in store. I like Primal Kitchen and Sir Kensington brands, or homemade mayo to keep this potato salad dairy free!
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Deviled Egg Whole30 Potato Salad
- 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!
Photos by: Half Acre House