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This Creamy Caesar Bacon Potato Salad is the perfect clean and Whole30 side dish recipe for summer! All the best flavors to create a great BBQ staple!

Creamy Caesar Bacon Potato Salad

  • Author: Kelsey


  • 3 lbs dutch yellow baby potatoes (i get these at trader joes but any similar small potatoes work)
  • 1 tablespoon oil
  • 3/4 cup mayonnaise (compliant brand or homemade!)
  • 1 teaspoon garlic powder
  • 3 tablespoons fresh lemon juice
  • 3 teaspoons coconut aminos
  • 1 teaspoon dijon mustard
  • 1 tablespoon nutritional yeast
  • ¾ teaspoon kosher salt or coarse sea salt
  • ½ teaspoon ground black pepper
  • 1 ½ teaspoon anchovy paste
  • 6 slices of bacon, cooked and chopped
  • ¼ cup chopped parsley


  • Preheat oven to 400 degrees.
  • Line a baking sheet with foil or parchment paper and place whole baby potatoes on the pan.  Drizzle with oil and toss to coat. Sprinkle with a little salt.
  • Roast for 40-45 minutes or until super fork tender.
  • While those cook, Place a large skillet on the stove top over medium heat and cook bacon until crispy. Remove from pan, chop and set aside.
  • In a bowl combine mayonnaise, garlic powder, lemon juice, coconut aminos, dijon mustard, nutritional yeast, salt, pepper, and anchovy paste. Whisk together until evenly combined.
  • Once potatoes are cooked, remove from oven and let them cool a bit so you can handle them.  Cut each one into quarters (or whatever bite size piece you like). Add them to a large bowl.
  • Add “caesar” mayo dressing to those potatoes and stir with a spatula to coat.  Then take either a fork or potato masher to just mash it up a little bit. I like mine chunky but crushing up a few times helps keep it super creamy!
  • Add in bacon and parsley and stir to coat then season with salt and pepper to taste.
  • **** Great to make ahead!  If you make it one day and eat it later, squeeze a little fresh lemon on it and stir before you eat it!