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Dill Ranch Potato Salad with Avocado and Eggs (Paleo, Whole30) | Perchance to Cook, www.perchancetocook.com
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Dill Ranch Potato Salad with Avocado and Eggs (Paleo, Whole30)

Servings: 8 people
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
A creamy potato salad recipe full of hard boiled eggs and avocado and seasoned with a homemade dairy-free dill ranch sauce.

Ingredients

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:

  • 1/2 cup paleo mayo
  • 1/4 cup almond milk
  • 1/4 cup fresh dill, packed into the measuring cup
  • 1 tsp dried parsley
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tsp lemon juice

Instructions

  • 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
Course: Side Dish
Cuisine: American
Keyword: dill ranch potato salad, paleo ranch potato salad, potato salad with avocado and eggs, whole30 ranch potato salad