Paleo Potato Salad
This potato salad is just what every get-together needs! It’s so easy to toss together, and done in about 30 minutes. Bacon bits blend with the golden-brown potatoes that have soft, comforting bites and crisp exteriors. It all is oh so dreamy together with the creamy condiments. Serve warm or cold — either way, best of luck keeping this around for long because it’s just so good with everything!
Ingredients:
5 cups organic yellow potatoes
3 tbsp avocado oil
1/2 tsp of each: oregano, pepper, pink salt
2-3 organic bacon slices
3/4 cup red onion, diced
3-4 tbsp mayo (I used this!)
2 tbsp (spicy) brown mustard
cilantro, for garnish
Directions:
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Using a large chef’s knife, slice the potatoes into medium-sized wedges. I cut mine into 4-6 wedges per potato, but it’s really your call!
Put the potatoes in a medium-large bowl, pour the avocado oil in, and add the spices. Stir this around well so the potatoes are coated in the avo oil and spices. Transfer this to the prepared pan, set the bowl aside, and let them cook for 25 minutes in the oven.
Meanwhile, chop or cut the bacon into bits and put them in a skillet, along with the diced red onions. Sauté these over low heat, until the bacon is fully cooked and the onions start becoming translucent. Once done, place this mixture in the bowl used earlier for the potatoes to reduce dirty dishes or grab a fresh, medium-large bowl.
Once the potatoes are done cooking, stir them into the mixture. Add the mayo and mustard here as well. Make sure everything is well-incorporated, then garnish with cilantro.
Pop this in the fridge to chill for at least 30 minutes or dive right in and enjoy!
Store leftovers, if any, in an airtight container in the fridge for up to 2 weeks.
