This creamy potato salad is a fresh take that fits perfectly into Whole30. Made with tender potatoes, crunchy veggies, and a tasty dairy-free dressing, it’s both satisfying and healthy!
Perfect for summer picnics or BBQs, this salad will have your guests asking for seconds. I love to pair it with grilled chicken—it makes any meal feel like a celebration!
Key Ingredients & Substitutions
Red Potatoes: These have a creamy texture and hold their shape well. If you don’t have red potatoes, Yukon Golds or even fingerlings can work. Just be sure to adjust cooking time if using a different variety.
Mayonnaise: Look for a Whole30-compliant mayonnaise, typically made with avocado oil. If you can’t find this, consider making your own with egg yolks and oil or using a dairy-free yogurt as a base, though it may slightly change the taste.
Dijon Mustard: For a Whole30-friendly option, choose one without added sugars. If you don’t have dijon, yellow mustard works in a pinch, but the flavor will be less complex.
Fresh Herbs: Dill adds a refreshing flavor, but if you’re not a fan, swap it with fresh chives or cilantro. Green onions are also a great alternative for an oniony bite without being too overpowering.
How Can I Make Perfectly Cooked Potatoes for Salad?
Achieving the ideal potato texture is key to a great potato salad. Here are some helpful tips:
- Start with cold water: Place the potato chunks in cold water and then bring them to a boil. This helps them cook evenly.
- Don’t overcook: Aim for fork-tender potatoes. You want them soft enough to bite into but firm enough to hold their shape.
- Cool before mixing: Let the potatoes cool slightly after draining so that they absorb the dressing better without getting mushy.
How to Make Creamy Whole30 Potato Salad
Ingredients You’ll Need:
- 2 pounds red potatoes, cut into bite-sized chunks
- 1/3 cup compliant mayonnaise (Whole30-approved, e.g., made with avocado oil)
- 2 tablespoons dijon mustard (check for no added sugar to be Whole30 compliant)
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley or green onions
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This creamy potato salad takes about 20 minutes of prep time and around 10-12 minutes of cooking time. After it’s mixed, you’ll want to chill it in the refrigerator for at least 30 minutes to let the flavors blend together. So in total, expect about 1 hour to prepare this delicious dish!
Step-by-Step Instructions:
1. Cooking the Potatoes:
First, place the chopped potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water for flavor. Bring the pot to a boil over high heat and cook the potatoes until they’re fork-tender, which should take about 10-12 minutes. Make sure not to overcook them—aim for soft yet firm potatoes that can hold their shape!
2. Draining and Cooling:
Once the potatoes are cooked, drain them in a colander and let them cool slightly. This cooling step helps the dressing stick better and prevents the potatoes from getting mushy.
3. Mixing the Dressing:
In a large mixing bowl, combine the compliant mayonnaise, dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper. Whisk everything together until it’s smooth and creamy. This is the base of your delicious dressing!
4. Combining Potatoes and Dressing:
Add the warm potatoes to the dressing in the bowl. Gently fold them into the dressing so each piece is coated without breaking them apart. Take your time with this step!
5. Adding Flavor:
Stir in the finely chopped red onion, fresh dill, and parsley (or green onions). Mix well to ensure everything is evenly distributed throughout the salad.
6. Seasoning to Taste:
Now is the time to taste your potato salad and adjust the seasonings! Add more salt, pepper, or apple cider vinegar if desired to suit your taste.
7. Chilling:
Transfer the potato salad to a serving bowl. Sprinkle a bit of extra smoked paprika on top for garnish. Then, cover it and chill in the refrigerator for at least 30 minutes, which lets all those fabulous flavors meld together.
8. Serving:
Your creamy Whole30 potato salad is now ready to serve! You can enjoy it cold or at room temperature. This dish is perfect for any gathering and is sure to be a hit with everyone!
Can I Use a Different Type of Potato?
Absolutely! While red potatoes are great for their texture and flavor, you can use Yukon Gold or fingerling potatoes as alternatives. Just adjust the cooking time as needed, so they remain fork-tender without getting mushy.
How Long Can I Store Leftover Potato Salad?
Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3 days. Just be sure to give it a gentle stir before serving again, as the dressing may thicken a bit when chilled.
Can I Make This Potato Salad Ahead of Time?
Yes, you can prepare the salad a day in advance! Just follow the recipe and store it in the fridge. This can actually enhance the flavors, making it even tastier by the time you’re ready to serve.
What Can I Substitute for Mayonnaise?
If you’re looking for a mayo substitute, you can try using a dairy-free yogurt that fits Whole30 guidelines. Just keep in mind that this will alter the flavor and texture slightly, but it can still create a creamy salad!
