Dill Ranch Potato Salad with Avocado and Eggs (Paleo, Whole30)
A creamy potato salad recipe full of hard boiled eggs and avocado and seasoned with a homemade dairy-free dill ranch sauce.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 8 people
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
Dill Ranch Dressing Ingredients:
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
Calories: 319kcal | Carbohydrates: 26g | Protein: 8g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 140mg | Sodium: 366mg | Potassium: 786mg | Fiber: 6g | Sugar: 2g | Vitamin A: 385IU | Vitamin C: 29mg | Calcium: 52mg | Iron: 2mg