Our nephew’s first birthday was just about two weeks ago. For his late spring party, his parents did a cookout mid-afternoon. I contributed two gluten-free salads to the menu. One was this delicious potato salad, and the other was a gluten-free pasta salad (look for that recipe in a few days!)

This recipe is not strict Paleo, because it uses sour cream, but I’ve found that sour cream is an important addition to a creamy salad, because it cuts that vinegar mayo taste, and adds a refreshing creamy flavor to the recipe. If you can tolerate sour cream, it’s also great to combine with mayo for chicken salad as well.
I love the addition of fresh herbs in this potato salad. They really brighten the dish, not only flavor-wise, but visually as well!
This recipe was so simple to throw together, it will be a staple for our cookouts from now on!
Enjoy!
-Hayley
Herb Potato Salad
Ingredients
- 2 lb 2 lb 2 lb Red Skin Potatoes, boiled until fork tender
- 1 cup 1 cup 1 cup Sour Cream
- 1/2 cup 1/2 cup 1/2 cup Primal Kitchen Mayonnaise
- 1/4 cup 1/4 cup 1/4 cup Flat Leaf Parsley, chopped
- 1/4 cup 1/4 cup 1/4 cup Chives , chopped
- 1/4 cup 1/4 cup 1/4 cup fresh Thyme, chopped
- 1/4 cup 1/4 cup 1/4 cup Shallot, diced
- 1 tsp 1 tsp 1 tsp Sea Salt
- 1 tsp 1 tsp 1 tsp Black Pepper
Process
- Boil the potatoes until fork tender, about 25 minutes. Once tender, drain from the water, and allow to cool to room temperature.
- While the potatoes are cooking and cooling, prepare the herbs, and shallot.
- Once the potatoes are cool, cut into quarters, and place in a large mixing bowl.
- Add the sour cream, and mayo, and stir to combine.
- Add the herbs, shallot, salt, and pepper, and stir to combine evenly.
- Refrigerate until serving. This recipe can be made a day ahead.
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