Paleo Egg and Potato Salad

It’s still officially summer although the temperatures in Minnesota have been quite mild for August — in the 70’s. So, we’re still grilling (indoor and outdoors) and having “summer” food.

Here’s a new Egg and Potato Salad that I’ve revamped a wee bit. I used this recipe for the Paleo Mayonnaise instead of the one that the original recipe suggests as I didn’t want to buy avocado oil when I have plenty of olive oil in the cupboard. (The picture below shows a jar of honey but that’s because I haven’t re-labeled it to show that it has paleo mayonnaise in it.)

Egg and Potato Salad Ingredients
Egg and Potato Salad Ingredients (Coconut Oil not shown)

The hardest part of this recipe will be peeling and cutting up the potatoes into bite size pieces.

Dice Sweet Potatoes
Dice Sweet Potatoes

So — let’s try it and see how it goes. It tasted very good for having so few ingredients.


  • 2 sweet potatoes, diced
  • 4 tablespoons coconut oil, melted
  • 4 eggs, hard boiled and diced
  • 2 teaspoons Dijon Mustard (or more if you like the taste of mustard)
  • 1/2 yellow onion, finely chopped
  • 1 teaspoon Lemon Juice (I used fresh lemon juice)
  • Paleo Mayonnaise (you’ll be adding the mayonnaise a tablespoon at a time until it’s the right consistency for you)


  1. Preheat the oven to 400 degrees.
  2. Coat diced sweet potatoes in coconut oil then place them on a baking sheet and bake for 15-25 minutes until soft. After you remove them, let them cool.
  3. Place eggs in a saucepan filled with water and let them boil for 8-10 minutes. Let them also cool then peel and dice them.
  4.  Mix cooled sweet potatoes, eggs, onion, lemon juice and mayonnaise in a bowl.
  5. Taste and sprinkle with salt and/or pepper if you wish.

And — here’s the final product.

Paleo Egg and Potato Salad
Paleo Egg and Potato Salad

I served this with baked salmon and it was a perfect side for it.

Egg and Potato Salad with Baked Salmon
Egg and Potato Salad with Baked Salmon


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