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.
Ingredients
- 2 lb2 lb2 lb Yukon Gold Potatoes, or any waxy potatoes like new potatoes or creamers
- Kosher Salt
- 2 Tbsp2 Tbsp2 Tbsp Apple Cider Vinegar
- 1 Tbsp1 Tbsp1 Tbsp Whole Grain Mustard
- .25 cup.25 cup.25 cup fresh Dill, finely chopped
- Black Pepper, freshly-cracked, to taste
- 2 pieces2 pieces2 pieces Celery, stalks, diced
- .333 cup.333 cup.333 cup Pickles, dill pickle around 2 large, finely chopped
- .5.5.5 Red Onion, diced
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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.
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About This Recipe
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Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nut Free Paleo Pescetarian Plant Based Salads Shellfish Free Side Dishes Sugar Free Vegan Vegetarian Whole30This is our estimate based on online research. | |
Calories: | 127 |
Fat: | 0 g |
Carbohydrates: | 36 g |
Protein: | 5 g |
Cholesterol: | 0 g |
Sodium: | 222 mg |
Fiber: | 3 g |
Sugars: | 2 g |
Calculated per serving. |
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