Creamy Whole30 Potato Salad (Edit recipe)

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.

10 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This 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.

by Primal Gourmet

View original recipe

Serves: 6

Ingredients

2 lb Yukon Gold Potatoes, or any waxy potatoes like new potatoes or creamers
Kosher Salt
2 Tbsp Apple Cider Vinegar
1 Tbsp Whole Grain Mustard
.25 cup fresh Dill, finely chopped
Black Pepper, freshly-cracked, to taste
2 pieces Celery, stalks, diced
.333 cup Pickles, dill pickle around 2 large, finely chopped
.5 Red Onion, diced

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Process

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.