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 time: PT10M

Cook time: PT20M

Rating

5 stars (1 reviews)

Keywords

creamy potato salad, creamy whole30 potato salad, whole30 potato salad

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

Cuisine

American

Steps

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.