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Creamy Whole30 Potato Salad

Dreamy, Creamy Whole30 Potato Salad is the ultimate summer side dish. It's easy to prepare, requires a handful of ingredients and can be made ahead of time.
Prep Time10 minutes
Cook Time20 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: creamy potato salad, creamy whole30 potato salad, whole30 potato salad
Servings: 6 servings

Ingredients

  • 2 pounds waxy potatoes such as new potatoes, creamers or Yukon golds
  • Kosher salt
  • 1/3 cup Whole30-compliant mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon grainy mustard
  • ¼ cup fresh dill finely chopped
  • freshly-cracked black pepper to taste
  • 2 stalks celery – diced
  • 1/3 cup finely chopped dill pickle around 2 large pickles
  • ½ red onion – diced

Instructions

  • Scrub potatoes clean of any dirt and remove any spuds. Add the potatoes to a stockpot and cover with water. Add 1 tablespoon salt and bring to a boil. Cook the potatoes until completely fork-tender, around 20 minutes or longer depending on their size. Drain the water and let the potatoes cool completely.
  • Meanwhile, in a large bowl, prepare the dressing by combining the mayonnaise, vinegar, mustard, and ¼ teaspoon black pepper. Whisk until incorporated. Add the celery, pickle and onion. Using your hands, roughly tear the potatoes into 1"-square chunks and add them to the bowl. Toss well with a spatula until coated and some of the potatoes become slightly creamy. Taste for seasoning and adjust with salt and pepper as desired.
  • Serve immediately or cover and refrigerate for up to 5 days.