Honey Dijon Potato Salad with Bacon
Ingredients
The Salad:
- 2 lbs baby red or yellow potatoes or a combo, either halved or quartered depending on their size
- 2 Tbsp raw honey melted (if solid) or maple syrup
- 3 Tbsp dijon mustard
- 2 Tbsp fresh lemon juice or white vinegar
- 3 Tbsp avocado oil
- Sea salt and black pepper to taste
- 3 hard-boiled eggs chopped
- 6 slices paleo friendly bacon cooked until crisp and crumbled
- 1/2 medium onion diced
- 1/4 cup fresh chives chopped
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Time: 40 Minutes
Yields: 8 Servings
Directions
- Place the potatoes in a large pot and add water so that the potatoes are covered by 1 inch. Cook over medium-high heat until the water reaches a boil. Then reduce heat to medium to maintain the simmer, and continue cooking until the potatoes pierce easily with a fork – about 7-10 minutes. Drain and allow the potatoes to cool while you prepare the dressing.
- In a medium bowl, whisk together the honey, mustard, lemon juice and oil until well combined and smooth. Sprinkle with sea salt and black pepper and whisk to incorporate.
- In a large bowl, toss the cooled potatoes (they can still be slightly warm) with the chopped eggs, crumbled bacon, diced onions and chopped chives. Sprinkle with sea salt and black pepper to taste. Drizzle on as much dressing as you like and stir to coat. Serve right away and enjoy! Store leftovers in a tightly lidded container in the refrigerator for up to 4 days.
Credit: Paleo Running Momma
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