This creamy buffalo paleo potato salad combines tender Yukon Gold potatoes with crunchy bacon bits, crisp red onion, and a tangy dressing made from paleo/Whole30 mayonnaise and hot sauce. Dairy-free, paleo-friendly, and Whole30-compliant, it’s a flavorful side that’s both simple and satisfying.
What do I add to this paleo potato salad?
I wasn’t always a potato-salad person, but homemade versions changed that. Store-bought potato salad can be overwhelmed by heavy, unpleasant mayo. Making your own paleo mayonnaise gives you a fresh, clean base that tastes great and doesn’t coat your mouth in an unpleasant way.
My first Whole30-friendly potato salad was intentionally simple: hard-boiled eggs, bacon, red onion, and fresh herbs. From there I started experimenting, and the addition of hot sauce in the dressing really elevates the whole dish. It adds brightness, a touch of heat, and an addictive tang.
I like to finish this salad with fresh herbs—chives and parsley work beautifully and lift the flavors. If you prefer to omit bacon, the salad is still delicious; just taste and add a bit more salt to balance the flavors since bacon contributes savory saltiness and umami.
On a personal note, this post took me a few days to complete because of some family adjustments, but the recipe itself is easy and worth the effort.
Will I make this paleo side dish year-round?
Potato salad is often thought of as a summer dish, but there’s no reason to limit it to warm months. This recipe pairs well with grilled proteins, roasted vegetables, and many weeknight meals, so it’s useful year-round. It’s also a family-friendly recipe I can’t wait to share as everyone at the table tries it.
More easy paleo recipes like this:
Paleo Chicken Salad Wraps
Super Saucy Asian Cauliflower Rice
Paleo Pesto Chicken Salad
Ground Beef Salad
Chicken Shawarma Salad (Paleo and Whole30)
What kind of hot sauce can I use in this potato salad?
Use any hot sauce you enjoy. I used Cholula, but Frank’s RedHot or another favorite hot sauce will work just fine. If you prefer not to make homemade paleo mayo, there are store-bought paleo-compliant options available, though I do recommend trying a homemade mayo recipe for the best flavor and texture.
If you have an immersion blender and a tall jar, making your own paleo mayo is quick and yields a notably better taste than many commercial alternatives.
How to make buffalo paleo potato salad
Instructions (summary):
- In a large saucepan or Dutch oven, cover chopped Yukon Gold potatoes with water by about 1 inch. Bring to a boil, then reduce heat to medium-low and simmer until potatoes are fork-tender, about 10–15 minutes.
- Drain and transfer the potatoes to a large bowl. Chill in the refrigerator for at least 15–20 minutes to cool.
- Once cooled, add the paleo mayonnaise, hot sauce, finely diced red onion, diced celery, chopped bacon, lemon juice, minced garlic, and chopped parsley. Stir to coat everything evenly.
- Season with sea salt and black pepper to taste. Garnish with fresh chives. Serve cold.
This salad is creamy, tangy, and full of texture—the hot sauce gives it a buffalo-style kick without dairy. Adjust the amount of mayo if your potatoes are larger or smaller so the salad remains nicely coated and creamy.
Buffalo Paleo Potato Salad (Whole30)
Ingredients
- 8–10 Yukon Gold potatoes, cut into 1″ chunks
- ½ cup homemade paleo mayonnaise
- ¼ cup hot sauce
- 1 small red onion, finely diced
- ½ cup celery, finely diced
- 6–8 strips bacon, chopped
- 2 tablespoons lemon juice
- 6 garlic cloves, minced
- ¼ cup fresh parsley, roughly chopped
- Handful fresh chives, for garnish
- Sea salt and black pepper, to taste
Instructions
- Cover chopped potatoes with water by about 1 inch in a large pot. Bring to a boil, then reduce heat and simmer until fork-tender, about 10–15 minutes.
- Drain and transfer potatoes to a large bowl. Refrigerate for 15–20 minutes to cool.
- When cool, add mayonnaise, hot sauce, red onion, celery, bacon, lemon juice, garlic, and parsley. Stir until everything is coated.
- Season with sea salt and black pepper to taste. Chill and serve cold, garnished with chives.
Notes
Depending on the size of your potatoes, you may need an extra tablespoon or two of mayonnaise to reach the desired creaminess. Taste and adjust seasoning before serving.
Nutrition (per serving)
Calories: 270 kcal; Carbohydrates: 25 g; Protein: 7 g; Fat: 16 g; Fiber: 5 g; Sodium: 411 mg.