Ingredients

The following ingredients have 4 Servings
  • 5 lbs red potatoes
  • 12 eggs
  • 1 package bacon ((about 16 pieces))
  • 6 cloves garlic, minced
  • 1 bunch celery, sliced into small pieces
  • 10 green onions, ends removed and diced
  • 7 oz smoked cheddar cheese, cut into small cubes ((optional, omit for Paleo + Whole30))
  • 3 sprigs fresh rosemary, diced
  • 1.5 cups mayonnaise
  • 1/2 cup yellow mustard
  • 1 tsp sea salt
  • 1 tsp ground pepper

Instruction

  • Cut potatoes into even sizes if needed, place them in a pot and cover with water. Add a few pinches of salt to the water and heat to high. Bring to a boil and boil for 20-25 minutes, until the potatoes are tender when pierced with a fork. Drain and allow to cool. 
  • Hard boil the eggs. You can do this in the instant pot - Place the trivet in the bottom and add 1 cup of water. Add all the eggs in and close the lid and seal. Cook for 5 minutes at high pressure with a quick release. Carefully remove the insert and run the eggs under cool water. Peel and set aside.
  • Cook bacon (we like Hempler's uncured brand) in a large skillet over medium heat. Once cooked, remove it and place on a paper towel lined plate to cool.
  • When the potatoes have cooled, chop them into small cubes and place them in a large bowl. Using your hands, mash the potatoes up just a little bit and mix them together. This is to get a creamier texture, skip if you prefer chunkier potato salad. 
  • Chop eggs into small pieces and add them to the bowl. Dice or crumble bacon and add the pieces to the bowl. 
  • Chop garlic, celery, onions, cheese and rosemary as noted. Place everything in the bowl and give it a mix with a sturdy spoon. 
  • Add mayonnaise (we like Primal Kitchen brand) and mustard and mix again. Keep mixing (it will take a while) to mix everything together evenly. 
  • Finally, taste and season with salt and pepper to taste. We used 1 tsp each. I suggest adding 1/2 tsp at a time and mixing and tasting until you have the right amount.  
  • Serve and enjoy! This potato salad gets even better after a couple of days in the fridge.