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.
Servings: 8 people
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
Nutrition
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