This creamy buffalo paleo potato salad combines tender Yukon Gold potatoes with crunchy bacon, crisp red onion, and a tangy dressing made from Whole30-style mayonnaise and hot sauce. Dairy-free, paleo and Whole30-compliant, it’s a flavorful side that works year-round.
What do I add to this paleo potato salad?
Homemade potato salad changed my mind about the dish. Store-bought versions often feel heavy with bland mayonnaise, but when you use a good paleo mayo the result is bright and satisfying.
I like to keep this version simple but bold: cooked and cooled potatoes, hard-boiled eggs (optional), chopped bacon for salt and umami, finely diced red onion and celery for crunch, and plenty of fresh herbs. Chives and parsley on top really lift the flavors.
Hot sauce in the dressing gives this salad a tangy, zippy kick. Use your favorite brand—Cholula, Frank’s RedHot, or another paleo-friendly hot sauce will work well. If you prefer to skip bacon, you can; just taste and adjust the salt so the salad isn’t underseasoned.
Fresh herbs and a proper mayo make all the difference. If you don’t want to make mayo from scratch, there are paleo-compliant jars available, but homemade mayo is easy and tastier if you have an immersion blender or food processor.
Preparing this recipe is straightforward, though it can take a little longer if you’re doing photography or extra prep. The salad stores well in the fridge, so it’s great for meal prep or potlucks.
Will I make this paleo side dish year round?
Absolutely. Potato salad doesn’t need to be confined to summer—this version is hearty enough for colder months and fresh enough for warm-weather gatherings. It pairs well with grilled meats, roasted vegetables or as part of a picnic spread.
It’s also family-friendly and easy to adapt when introducing solids to little ones—omit the hot sauce and reduce salt for baby-friendly portions.
More easy paleo recipes like this:
Paleo Chicken Salad Wraps
Super Saucy Asian Cauliflower Rice
Paleo Pesto Chicken Salad
Ground Beef Salad
Chicken Shawarma Salad (Paleo and Whole30)
What kind of hot sauce can I use in this potato salad?
Any hot sauce you enjoy will work. I used Cholula for a balanced flavor, but Frank’s RedHot or similar sauces are great too. If you’re avoiding store-bought mayo, consider making homemade paleo mayonnaise—it takes minutes with an immersion blender and tastes superior.
How to make buffalo paleo potato salad
Start by cutting Yukon Gold potatoes into roughly 1-inch chunks. Place them in a large saucepan or Dutch oven and cover with water by an inch. Bring to a boil over high heat, then reduce to medium-low and simmer until the potatoes are easily pierced with a fork, about 10–15 minutes.
Drain the potatoes and transfer them to a large bowl. Chill in the refrigerator for 15–20 minutes so they stop steaming and absorb the dressing better.
When the potatoes are cooled, add the mayonnaise, hot sauce, finely diced red onion, diced celery, chopped bacon, lemon juice, minced garlic and chopped parsley. Stir gently until everything is evenly coated. Season with sea salt and black pepper to taste. Garnish with fresh chives and serve cold.
This salad is creamy, tangy, and slightly spicy—perfect for anyone following paleo or Whole30 or for anyone who loves a flavorful potato salad. Make a batch for meal prep or serve it at your next gathering; it’s simple, satisfying, and versatile.
Ready to make it? Enjoy!
Buffalo Paleo Potato Salad (Whole30)
Monica Stevens Le
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Ingredients
- 8-10 Yukon gold potatoes cut into 1″ chunks
- ½ cup Homemade Paleo Mayonnaise
- ¼ cup hot sauce
- 1 small red onion finely diced
- ½ cup celery finely diced
- 6-8 strips bacon chopped
- 2 tablespoons lemon juice
- 6 garlic cloves minced
- ¼ cup fresh parsley roughly chopped
- handful fresh chives for garnish
- sea salt to taste
- black pepper to taste
Instructions
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Cover chopped potatoes with water by 1 inch in a large saucepan. Bring to a boil, then reduce to medium-low and simmer until potatoes are fork-tender, about 10–15 minutes.
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Drain and transfer potatoes to a large bowl. Refrigerate for 15–20 minutes to cool.
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When cool, add mayonnaise, hot sauce, red onion, celery, bacon, lemon juice, garlic and parsley. Stir gently to coat everything evenly.
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Season with sea salt and black pepper to taste. Serve chilled.
Notes
Nutrition