A Whole30 Potato Salad that will help you keep your healthy eating goals during the summer picnic season. It’s creamy, homemade seasoned mayo dressing boosts this healthy potato salad’s flavor.
Whole30 Potato Salad Recipe
Presenting…Whole30 Side Dishes of the summer #2.
Did you catch the first paleo side dish I shared with you last week? It was Paleo Broccoli Slaw and you all seem to be loving it as much as I do!
Today I’m sharing with you Whole30 Potato Salad. I didn’t specifically call this side dish “paleo” because I know that some of you paleo folks are dead set against white potatoes. Since Whole30 approved white potatoes last summer, I decided to label this healthy potato salad recipe as “Whole30” and secretly calling it paleo potato salad at home. And if there is ever a Whole30 comfort food…this is it!
And can we just celebrate Whole30 potatoes for a second?!
I grew up on potato salad. You can find our family’s classic potato salad recipe here. That salad has been the centerpiece of nearly every summer family picnic that I can remember. And that delicious potato salad is the basis for this Whole30 potato salad.
So what changes did I make?
For starters, I knew I’d have to leave out the sugar. It only called for 1 tablespoon, and I’m finding that when I leave the sugar out of some of my favorite family recipes, I don’t miss it!
The second thing I had to do was make my own mayonnaise. I tried many different mayo recipes and techniques, but when I found this Fool-Proof Homemade Mayonnaise recipe, all searching stopped. You may think making your own mayo is too much trouble, but this literally takes 2 minutes. Put the ingredients in a glass jar, use an immersion blender to blend, and in 30 seconds, you have a creamy, homemade mayo that is sugar free and so much healthier than store-bought mayo.
And really? That is the only changes I made to my long-time, much-loved potato salad recipe. I love just adding hard-boiled eggs and cucumber to my potato salad. Feel free to add celery, onion, grated carrot, or any other favorite veggies.
So the question is always…what did the kids think? Let’s just say that I didn’t even know they liked potato salad. There was a bit leftover potato salad that I was looking forward to having for lunch one day last week. When I went to the kitchen to eat lunch, the kids had already devoured the potato salad. Completely gone. Bowl wiped clean. So yeah…it’s safe to say it is kid-approved!
Find more Whole 30 Side Dishes here.
A Whole30 Potato Salad that will help you keep your healthy eating goals during the summer picnic season. Seasoned mayo boosts this fresh salad's flavor.
- 8 potatoes
- 4 large eggs
- 1 1/3 cup homemade mayonnaise
- 1 tablespoon vinegar
- 1 teaspoon pepper
- 2 teaspoons salt
- 1 tablespoon mustard
- 1 cup sliced and quartered cucumbers
- Optional: chopped onions, celery or carrots
- Wash, peel and cut potatoes into bite-size pieces. In a large pot, bring water to a boil. Add potatoes and cook until the potatoes are tender. Drain the potatoes and put them in a big bowl.
- Put the eggs in another saucepan and add water to cover them. Bring the water to a boil, and then let the water and eggs boil gently for 5 minutes. Drain the eggs and cover them with ice cold water. Allow the eggs to sit in the cold water while you mix up the dressing.
- For the dressing, combine the salt, mustard, mayonnaise, vinegar and pepper. Mix until completely combined. Set aside.
- Once the eggs are cool enough to touch, drain the water. Peel the eggs and dice them, then add them to the potatoes. Pour the dressing over top the eggs and potatoes and mix until the potatoes are covered.
- After the salad is completely cooled, add the diced cucumber. If you add this while the potatoes are still warm, it will soften the cucumber. Add in the onions, celery and carrots, if desired.
- Refrigerate until ready to serve.
*To use fewer pans and save a bit of time, boil the eggs in the same pan as the potatoes.