This Paleo + Whole30 Caesar Potato Salad is creamy, dangy + bright. It’s so rich, so zesty + the perfect side dish to any meal.
Even if you’re not totally a potato salad lover, I need you to HANG WITH ME here. There’s a reason why the stuff has become a staple at nearly every summer picnic or barbecue. Potato salad is a creamy, dreamy, satisying side dish to almost any meal. But, it can also be a bit boring…not this Caesar Potato Salad!
I had this idea come to me out of the blue + I just couldn’t get the idea out of my head. EVERYONE adores caesar dressing, so why wouldn’t it work as a delicious dressing on more things than just lettuce?
This dish is quick + easy to throw together + the best part is that it just gets better the longer that it sits in the fridge. It’s the perfect side dish to prep when you want to bring the best dish to a gathering with friends or family – this is it 😉
Ingredients in this Caesar Potato Salad
This salad is summer time comfort food. And while it’s slightly different than the traditional version, that’s exactly what makes it special! It is bright from the lemon juice, zesty from the garlic + has the “you don’t know what it is, but you love it” hint of anchovy.
Here are the easy ingredients you’ll need to toss together to make the best paleo caesar potato salad!
- potatoes: I love to use small, baby white potatoes with a thin skin, but you can use larger white potatoes too, you’ll just need to chop them into bite sized pieces.
- bacon: this is optional, but adds SO much flavor.
- avocado oil mayonnaise: the base of this dressing is mayonaise, I love avocado oil based, but you can choose what works for you! If you want to skip the mayo, I also have a cashew based version here.
- lemon
- garlic
- dijon mustard
- salt + pepper
- anchovy paste: okay, so here’s the deal: DON’T SKIP THIS! It is what makes caesar taste like caesar. You can use whole anchovy fillets or if you really can’t bear using it, you can try some worchestershire sauce for a similar vibe.
- dairy-free milk: this is an optional ingredient, but depending on the mayo you use, your sauce may be a bit thick for your liking, so you are free to thin it out with some dairy free milk.
Putting this Caesar Potato Salad Together
This salad recipe is not hard – it does have a few steps, like making a dressing + cooking the potatoes, but it really is simple. I promise you can do it!
Simply start by cooking your potatoes. If you are using small salad potatoes, don’t even bother chopping them before you cook them. Simply add them to a pot of water, bring to a boil + cook until the potatoes are tender. If you’re using large potatoes, I would chop them prior to cooking or they’ll take forever to cook!
While the potatoes are cooking, stirring the dressing together is a cinch. Simply add all of the ingredients to a small bowl or a mason jar with a lid + stir or shake! As I said before, if you can help it, don’t skip the anchovies! They add so much flavour.
Once the potatoes are finished cooking, you can dress the salad warm or wait for it to cool a bit. I love prepping the potatoes the day before I need it just so they’re easy to handle, but they also soak up so much good flavour when they’re a bit warm, so choose whatever you like!
Add the dressing + stir. If it’s looking a bit too dry, you can add in some dairy-free milk to loosen the dressing – this will depend on the temperature of your potatoes!
Once it looks the way you like, simply add in the chopped bacon, fresh chives + taste! Feel free to add in extra salt and pepper if you feel it needs it.
This Caesar Potato Salad can be stored in the fridge once it’s made for up to a week. Honestly, it just gets better the longer it sits! It’s perfect if you need to prep something for a weekend party, but you’re short on time. Throw it together + leave it for 2 days + you’ll be met with a delectable salad that everyone will love.
The other thing I love about this salad is that it is incredibly allergen friendly! It’s free from all of the common allergens. It’s gluten-free, dairy-free, egg-free, soy-free, grain-free, sugar-free + even free from refined vegetable oils if you use avocado oil mayonnaise! This means it’s both Paleo + Whole30 compliant – win!
If you’re looking for some other fun barbecue options to serve along side, here are some of my favs:
P.S. if you try any of these summer favs at your next cookout, hop on over + let me know how it went on instagram! We love hanging out there. Or leave a comment down below, it really helps people find these great recipes too 🙂
Caesar Potato Salad: Paleo + Whole30
Ingredients
- 2 lbs baby or white potatoes
- 6 slices cooked bacon
- chives
Dressing
- 1 cup avocado oil mayonnaise
- 1 tsp dijon mustard
- 1.5 tsp anchovy paste (see notes for substitution)
- 2 cloves garlic, finely minced
- 1 lemon
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4-1/3 cup dairy-free milk (IF NEEDED)
Instructions
- To start, fill a large pot with the potatoes + cover with water. Bring to a boil and cook for roughly 20 minutes or until the potatoes are softened.
- Leave the potatoes to cool until they are cold enough to handle – this can be 15 minutes or it can be overnight in the fridge!
- To make the dressing, simply add all of the ingredients to a bowl + whisk until combined.
- Pour the dressing over the potatoes + mix! (If your dressing is too thick, feel free to thin it out with dairy-free milk – start with a tablespoon or two at a time!)
- Lastly, add in the chopped crispy bacon + chopped chives to garnish.
- Enjoy immediately or leave to chill – it gets better with time!
