When I started my Whole30, I was most concerned about the 4th of July. Thoughts of sweet, sticky barbecue sauce and cold beer taunted me. With the added challenge of nearing the end of my 30 days, I thought for sure my resolve would be diminishing and I’d be ready to give in to the temptation of junk food.
Lucky for me, and all of us Whole30ers, there are so many delicious and healthy foods we can eat! Think you’ll be missing out on pulled pork this fourth? Think again. Take my pulled pork recipe, minus the brown sugar, and stuff a baked russet or sweet potato with the flavorful, tender meat. You won’t even miss the bun!
Or take the same rub to some baby back ribs. Let it sit for at least a few hours, and slow cook them in the oven or on the grill. I promise, you won’t be feeling food envy if you’ve got this barbecue on your plate.
Looking for a classic side dish? What could be more fourth of July than creamy potato salad? I know a lot of people aren’t big potato salad fans, but I’m convinced these people are just unfortunate souls that have never had a really good potato salad. While I can’t claim that this competes with my mom’s famous potato salad, it is still pretty tasty. This recipe will please everyone, regardless of your healthy eating habits(or lack there of :) ) and makes the perfect contribution to those fourth of July potlucks.
Whole30 Potato Salad
- 8-10 red skin potatoes
- 1/4 cup homemade mayonnaise
- 1/4 cup tart pickles (such as cornichons), chopped
- 4 slices compliant bacon or prosciutto (check your labels!)
- 1 hard boiled egg
- 1 tsp Dijon mustard (check your labels!)
- 1 tsp. mustard powder
- 1/4 tsp. paprika
- 1/4 tsp. garlic powder
- salt and pepper to taste
- Place the potatoes in a large pot of cold water. Bring the water to a boil and cook until potatoes are fork tender, about 10 minutes.
- Drain the potatoes and allow to cool.
- While the potatoes are cooling, hard boil your egg and cook your bacon or prosciutto. Place the prosciutto or bacon in a cold skillet. Set the burner to medium heat and cook until cooked through, 3-4 minutes per side for bacon, or 1-2 minutes per side for prosciutto.
- Drain the bacon or prosciutto and allow to cool.
- Combine the mayonnaise, pickles, dijon, mustard powder, paprika, garlic powder, and salt and pepper in a small bowl. Mix until well combined.
- Once the potatoes are cool enough to touch, cut into small chunks. Chop the hard boiled egg into small chunks. Place the potatoes, pickles and egg in a large bowl and crumble the bacon overtop. Toss in the prepared mayonnaise mixture. And start enjoying your fourth of July!