Whole30 Loaded Baked Potato Salad
This creamy, dairy-free potato salad is loaded with scallions, crispy bacon and lots of "cheesy" flavor. It's the perfect healthy and Whole30 compliant side dish to wow your friends and family at your next summertime celebration!
Print
Pin
Servings: 6
Calories: 324kcal
Ingredients
- 1 ½ pounds baby potatoes quartered
- 4 slices crispy cooked bacon about ½ cup crumbled
- 1 green onion stalk about 2 tablespoons sliced
- 1 large jalapeno about ¼ cup sliced
- ¼ small red onion about 2 tablespoons finely diced
- 1 small garlic clove about 1 teaspoon minced
- ½ tablespoon dill weed chopped
- ½ tablespoon flat leaf parsley chopped
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup dairy-free cream cheese Kitehill
- ½ cup mayonnaise
- 1 ½ tablespoons nutritional yeast
- 1 teaspoon ground mustard seed
Instructions
- Preheat oven to 400° and line a sheet pan with parchment paper; set aside. While the oven preheats, prep ingredients. Quarter the potatoes into bite-size pieces. Crumble the bacon. Thinly slice the green onion and jalapeno. Finely dice the red onion. Mince the garlic clove. Chop dill and parsley.
- Add potatoes to parchment paper-lined sheet pan. Toss with EVOO and salt/pepper. Bake in 400° preheated oven until fork-tender (about 30 minutes), tossing half way through.
- Meanwhile, in a large mixing bowl, whisk together dairy-free cream cheese, mayonnaise, nutritional yeast and ground mustard seed until smooth and creamy.
- Once fork-tender, remove potatoes from oven and let cool for about 15 minutes before adding to the mixing bowl with the cream cheese-mayonnaise mixture. Add the bacon, green onion, jalapeno, red onion, garlic, dill and parsley to the bowl and give everything a gentle but thorough toss.
- Season to taste with salt and pepper. Whole30 Loaded Baked Potato Salad is best served cold. The longer it chills in the fridge the better. Enjoy! :)
Nutrition
Calories: 324kcal