Paleo Green Goddess Potato Salad

Paleo Green Goddess Potato Salad

Hey friends!
I just wanted to pop in one last time before heading out of town for The Fourth of July to share a recipe that you might enjoy on this festive holiday!


Because a backyard barbecue isn’t complete without potato salad right?

I’ve actually never really been a huge fan of potato salad.  Potatoes in general really.  However, once switching to Paleo and discovering my love for sweet potatoes I wanted to create a salad that could be enjoyed by everyone.


So I incorporate some white sweet potatoes, rutabaga and a paleo green goddess dressing to create a yummy Paleo salad that will easily pass as the real deal.  Even your grandma will gobble this one down!

Paleo Green Goddess Potato Salad

Paleo Green Goddess Potato Salad


  • 2 Rutabegas
  • 2 large white sweet potatoes
  • 1 tbsp. olive oil
  • 1 small red onion
  • 4 celery stalks
  • 4-5 natural dill pickles (no sugar added)
  • 1/2 lb cooked nitrate free, uncured bacon
  • 2 heaping tbsp. fresh dill
  • Salt and pepper to taste
  • 3/4 cup Green Goddess dip (recipe below)
  • Paleo Green Goddess Dressing
  • 1 egg at room temperature
  • 1/2 lemon
  • 1/2 tsp. sea salt
  • 1/2 tsp. fresh ground pepper
  • 1 clove of garlic
  • 1/4 cup each of fresh dill, cilantro, basil, and italian parsley
  • 1 cup of light olive oil, avocado oil or walnut oil
  • 1/2 cup full fat canned coconut milk


  1. Preheat oven to 375 degrees.
  2. Peel, wash then dice potatoes and rutabagas.
  3. *Spread onto a baking sheet and roast for 50 minute to an hour tossing periodically.
  4. In the meantime, prep your Goddess Dressing below.
  5. Once potato mixture is done, remove from oven and set aside to cool.
  6. Dice onion, pickles, celery, bacon and fresh dill.
  7. Place into a large bowl and add potato mixture.
  8. Pour Goddess dip over and mix well.
  9. Season with salt and pepper then store in the fridge until ready to serve.
  10. *you can also steam potatoes and rutabaga's but I enjoy the roasted flavor.
  11. Paleo Green Goddess Dressing
  12. In a high speed blender, blend egg and lemon juice for a few seconds then let sit for 10 minutes.
  13. Finely chop garlic and herbs.
  14. Add garlic, herbs, sea salt and pepper to blender and mix with the egg/lemon juice until herbs are finely chopped and the mixture is green.
  15. Turn speed to medium and while the blender is running slowly drizzle oil in. This process should take several minutes and you will see the mixture begin to emulsify as it mixes.
  16. Once all the oil is added in and the mixture has thickened, add in the coconut milk and mix again until combined.
  17. Store in a jar or airtight container until ready to serve.
  18. This makes for a great dressing, dip or spread on sandwiches!

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  1. Happy 4th of July! Looks and sounds delish. Still going strong with the challenge – I need to remember to update the spreadsheet 🙂

  2. Ohhh my gosh – YUM! I’m not a huge fan of super heavy/creamy potato salad either, but I love green goddess dressing. What a great idea!

    Have a fabulous holiday weekend!! We’re heading out of town too and I can’t WAIT! 🙂

  3. I’ve never seen or heard of white sweet potatoes. I didn’t know they existed.

    Loving the new look to your blog btw.

  4. It’s funny – I just accidently bought some white sweet potatoes instead of the orange kind. I don’t like them too much though and don’t know what to do with all of them. I’ll have to try this recipe 🙂 v

    • Giselle Schroer says:

      I don’t like them as much as the other kind but in this salad they are pretty good!

  5. This looks so good! I love the white sweet potato twist. I don’t think I’ve ever had a white sweet potato and don’t see them too often around here. Do you think regular sweet potatoes would work okay?

    • Giselle Schroer says:

      They have a slightly different consistency than regular sweet potatoes and I think are just a bit less sweet. I’m sure regular sweet potatoes would be good also 🙂