Dill Ranch Potato Salad with Avocado and Eggs recipe. A creamy Whole30 potato salad full of hard boiled eggs, avocado, and a healthy homemade ranch sauce with dill.
I am all about this Paleo, Whole30, dairy-free Dill Ranch Potato Salad with Avocado and Eggs.
Besides the fact that it is flavored with an amazing homemade ranch dressing, it’s made of healthy carbs (potatoes), fats (avocado), and protein (hard boiled eggs).
It’s everything you want in a meal to leave you feeling satisfied and full.
I love making paleo potato salad for lunch. There’s something about a freshly made potato salad that is so enjoyable.
Potato salad pairs so well with other veggies and it makes the best leftovers!
( it was kind of meant to be leftovers haha )
Add in some avocado and hard boiled eggs, like in this Dill Ranch Potato Salad with Avocado and Eggs recipe, and you’ve got a complete meal going on! Its an avocado potato salad recipe for the win!
The healthy homemade ranch with dill takes it to a whole other level. Nommmm
To be honest, I had never made ranch dressing before…ever! And now I am kicking myself! It’s got such a great creamy tangy flavor.
Ingredients needed to make this Dill Ranch Potato Salad with Avocado and Eggs:
- hard boiled eggs
- almond milk
- fresh dill
- dried parsley
- onion powder
- garlic powder
- lemon juice
- salt and pepper
The main ingredients in this salad are the potatoes, hard boiled eggs, and avocado. Which means…avocado potato deliciousness.
The rest of the ingredients are used to make the creamy homemade dairy-free dill ranch. 🙂
How to make this Whole30 potato salad recipe:
I like making this salad in steps so that I use my time efficiently.
Step 1) boil the potatoes.
Step 2) boil the eggs to make hard boiled eggs.
Cook both the potatoes and eggs at the same time on the stovetop so that they are both ready in 15-20 minutes.
Note: you can also make the hardboiled eggs the day before and keep them refrigerated.
Step 3) While the potatoes and eggs cook, make the creamy dill ranch dressing.
To make the dressing, you simply put all of the dressing ingredients (mayonnaise, almond milk, fresh dill, dried parsley, onion powder, garlic powder, lemon juice, salt and pepper) into a food processor and mix. Easy enough!
Step 4) Cut the avocado at the very end so that the avocado doesn’t brown.
Note: if you want to cut it earlier, just sprinkle some lemon juice on top. It keeps it from going brown.
Step 5) Mix together the boiled potatoes, hard boiled eggs, avocado, and ranch dressing. You can do this while everything is hot. It tastes good this way.
Step 6) EAT. Nom.
Refrigerate your leftovers and enjoy this potato salad cold as well.
I hope you enjoy this potato salad as much as my family did!
FAQs regarding this Paleo Potato Salad:
Is potato salad dairy-free?
It certainly can be! In this recipe, the potatoes are bound together by the mixture of avocado and egg and the homemade ranch dressing.
The dressing is made out of mayo and almond milk. Along with lots of spices, so no dairy at all!
Do you have to use gold potatoes?
I would because they have a buttery texture and taste. But feel free to use red potatoes or your favorite potato of choice!
Other yummy healthy potato salad recipes:
This French Potato and Tuna Salad is a fresh and flavorful homemade potato salad with the best tasting dressing!
This Sweet Potato Salad Niçoise has lots of great classic nicoise flavor but with a sweet potato twist!
This Grilled Potato Salad from Thyme and Joy has extra oomph from the grilled potato.
This Potato Salad Recipe from Meaningful Eats has extra flavor thanks to a secret trick!
Dill Ranch Potato Salad with Avocado and Eggs (Paleo, Whole30)
Potato Salad Ingredients:
- 2 lbs gold potatoes, cut into 1.5 inch cubes/pieces
- 2 medium avocados, chopped
- 6 hard boiled eggs, peeled and chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- Cut potatoes into 1.5 inch cubes. Put into boiling water and cook for 15-18 minutes, until fork tender, then drain.
- At the same time, hard boil the eggs using your favorite technique. I cooked mine in boiling water for 20 minutes.
- Make the dill ranch dressing while the potatoes and eggs cook. Put the mayo, almond milk, fresh dill, parsley, onion powder, garlic powder, salt, pepper and lemon juice all into a food processor and mix. Set aside.
- Cut the avocado last so it doesn't brown.
- Add the cooked potatoes, cubed hard boiled eggs and cubed avocado into a large bowl. Add the ranch dressing and mix. Season with salt and pepper. I added 1/2 tsp salt and 1/4 tsp pepper at the end. Serve
Nutrition information is automatically calculated, so should only be used as an approximation.