This creamy Whole30 potato salad is a fresh twist on the classic dish! Made with tender potatoes, crunchy veggies, and a smooth dressing, it’s a tasty side for any meal.
Perfect for summer picnics or BBQs, I love how it brings everyone together. Plus, it’s super simple to whip up. Just mix, chill, and enjoy—easy peasy! 🥔🎉
Key Ingredients & Substitutions
Red Potatoes: These are fantastic for potato salad due to their creamy texture and waxy feel. If you’re out of red potatoes, use Yukon Gold or fingerling potatoes for a similar taste.
Whole30-compliant Mayonnaise: Avocado oil mayo is my go-to for a creamy base that fits Whole30 guidelines. If you prefer to make your own, you can whip up a simple homemade mayo using eggs, oil, lemon juice, and a bit of mustard.
Fresh Dill: Dill adds a refreshing pop of flavor. If you can’t find fresh dill, you can use dill weed; just remember it’s less potent, so use a bit more than you would of fresh.
Green Onions: These add a nice crunch and mild flavor. If you don’t have green onions, chives or finely chopped shallots work in a pinch.
Dijon Mustard: A little kick is provided here. For a Whole30-compliant option, check labels for added sugars and replace it with yellow mustard for a milder taste if needed.
How Do I Cook Potatoes Perfectly for Salad?
Cooking the potatoes just right is key to a great potato salad. Here’s how to do it:
- Start with cold water: Place the cut potatoes in a pot, then cover with cold water to ensure even cooking.
- Salt the water: Adding salt at the beginning enhances the flavor of the potatoes as they cook.
- Check for doneness: Boil the potatoes for 10-12 minutes until fork-tender but firm. Don’t overcook them, or they’ll fall apart in the salad.
- Cool slightly: Drain the potatoes and let them sit briefly to cool so they don’t steam further.
Following these steps will help keep your potatoes light and fluffy, making them perfect for mixing into a creamy salad!
Creamy Whole30 Potato Salad
Ingredients You’ll Need:
- 2 pounds red potatoes, cut into bite-sized pieces
- 1/2 cup Whole30-compliant mayonnaise (such as avocado oil mayo)
- 2 tablespoons fresh dill, chopped, plus extra for garnish
- 3 green onions (scallions), sliced thinly
- 1/4 cup red onion, finely chopped
- 1 tablespoon Dijon mustard (Whole30-compliant)
- 1 tablespoon apple cider vinegar
- Salt and pepper, to taste
- Paprika or smoked paprika, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, plus 10-12 minutes for cooking the potatoes, and then you’ll want to chill it for at least 1 hour in the refrigerator. So, it’s roughly a total of 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by placing the cut potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring the pot to a boil over high heat. Let the potatoes cook for about 10-12 minutes or until they’re fork-tender but still firm. You want them to hold their shape for the salad!
2. Cooling the Potatoes:
Once the potatoes are done, drain them in a colander and let them cool slightly. This is important because warm potatoes will soak up the dressing better and add flavor!
3. Making the Dressing:
While the potatoes are cooling, grab a large bowl and whisk together the Whole30 mayonnaise, Dijon mustard, apple cider vinegar, chopped dill, sliced green onions, and red onion. Add a sprinkle of salt and pepper to the mix. Stir until everything is well combined and creamy.
4. Mixing the Salad:
Now, gently fold the warm potatoes into the dressing mixture. Be careful not to mash the potatoes; you want them to stay in nice chunks. Make sure they’re evenly coated in that creamy dressing.
5. Taste and Adjust:
Give your potato salad a taste! If you feel it needs more flavor, add additional salt and pepper to suit your taste. Remember, this is your salad—make it how you like it!
6. Chilling the Salad:
Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Chill for at least 1 hour. This helps all the flavors blend beautifully and makes it even tastier!
7. Finishing Touches:
When you’re ready to serve, pull the salad out of the fridge. Garnish with extra dill, sprinkle some sliced green onions on top, and if you like, finish it off with a sprinkle of paprika or smoked paprika for a little color and flavor.
Enjoy your creamy, tangy, and fresh Whole30-compliant potato salad—it’s perfect for any occasion!
Can I Use Different Types of Potatoes for This Salad?
Absolutely! While red potatoes are great for their creamy texture, you can use Yukon Gold or fingerling potatoes as alternatives. Just make sure to keep the potato choice firm so they hold their shape in the salad.
Can I Make This Potato Salad Ahead of Time?
Yes, you can prepare this potato salad a day in advance! Just store it covered in the refrigerator. The flavors will meld beautifully, but remember to give it a gentle stir before serving to refresh the dressing.
What If I Don’t Have Whole30 Mayonnaise?
If you can’t find Whole30-compliant mayonnaise, you can make your own! Blend egg yolks, lemon juice, and oil (like avocado or olive oil) in a food processor until creamy. This homemade version will still keep your salad compliant!
How Do I Store Leftover Potato Salad?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep it fresh, avoid leaving it out at room temperature for long. Just give it a stir before serving again, as it may thicken slightly while chilling.