Whole30 Classic Potato Salad
Elevate your summer barbecue spread with this creamy and flavorful Whole30 Classic Potato Salad—a healthy twist on an all-time favorite! Made with tender russet potatoes, hard-boiled eggs, crisp celery, and a tangy dressing crafted from Whole30-compliant mayonnaise, Dijon mustard, and apple cider vinegar, this recipe ensures every bite is bursting with balanced flavor. Fresh dill and parsley add a refreshing herbal note, while finely diced red onion provides a subtle crunch. Quick to prepare in under an hour, this potato salad is the perfect make-ahead dish, allowing the vibrant flavors to meld beautifully as it chills. Packed with wholesome ingredients and free of added sugars or dairy, it’s a crowd-pleasing side that’s ideal for Whole30 followers or anyone craving a healthier classic. Serve it chilled for a refreshing dish that pairs perfectly with grilled meats or veggies at any gathering!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 3 large eggs
- 1 cup Whole30-compliant mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 stalks celery
- 0.5 small red onion
- 2 tablespoons fresh dill
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel the russet potatoes and cut them into 1-inch cubes.
Place the potatoes in a large pot and cover them with cold water by about an inch.
Bring the water to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are tender, about 10-15 minutes.
While the potatoes are cooking, place the eggs in a small pot and cover with water.
Bring the water to a boil and then lower the heat to a gentle simmer. Cook the eggs for 10 minutes.
Drain the eggs and transfer them to a bowl of ice water to cool, then peel and chop them into small pieces.
Drain the cooked potatoes and transfer them to a large mixing bowl.
Dice the celery and red onion finely.
In a small bowl, whisk together the Whole30-compliant mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
Add the diced celery, red onion, fresh dill, and parsley to the potatoes in the mixing bowl.
Pour the mayonnaise mixture over the potatoes and gently toss to combine.
Gently fold in the chopped eggs.
Taste and adjust seasoning if necessary.
Chill the potato salad in the refrigerator for at least an hour before serving to allow the flavors to meld.
Nutrition Facts
Calories |
3050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.5 g | 248% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 715 mg | 238% | |
| Sodium | 4795 mg | 208% | |
| Total Carbohydrate | 272.1 g | 99% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 17.2 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 311 mg | 24% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 7186 mg | 153% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
