A favorite summer side dish gets a healthy makeover! This Whole30 potato salad uses homemade mayo and lots of crunchy veggies for the perfect bite!
Remember last week when I talked about my lack of bees in the garden? I explained how I had to hand pollinate my zucchini and squash every morning. Well, it worked! I’m now proudly filling my fridge with beautiful zucchini and yellow squash on a daily basis!
That means there will be a lot of recipes coming your way very soon. I know zucchini is one of those fruits (yes, it is technically a fruit!) that a lot of gardeners get sick of after a while. Me? I never get tired of it. I could eat it every single day, and often do during the summer!
Ok, enough about zucchini (for now!), let’s talk potato salad.
Potato salad is such a classic summer side, but I think a lot of us tend to avoid it due to it being a not-so-healthy option. Well today I bring you a Whole30 version!
My most popular recipes for the year, thus far, have been anything Whole30 related. Therefore, I’ve been working on a lot more recipes to be compliant with Whole30! So, if you’re doing a round and worried about what you’ll eat for 4th, this salad is for you!
Even if you’re not doing a Whole30, it’s still super tasty. Kyle and I enjoyed this potato salad last night alongside burgers – and, he had no idea it was a healthier version!
Making potato salad compliant for Whole30 is actually quite simple. You need to replace the traditional store-bought mayo with a version made with a compliant oil. I know there are some out there to buy, but you can very easily make it at home! I promise, once you make your own mayo you’ll never buy it again!
It’s been over year since I’ve bought a jar of mayonnaise. I always have the ingredients to make it (egg, oil, lemon, and salt), so it’s a no-brainer for me! The recipe I use is this one.
Once you have the right mayo, the rest is really simple. Just toss in some mustard and vinegar for tang, fresh herbs for a bright flavor, and some crunchy veggies. I love the flavor of red onion, crunchy celery, and tangy dill pickles in my potato salad. Just be sure to read the label on the pickles you buy to make sure there aren’t any non-compliant additives!
Obviously if you’re not doing a Whole30, you don’t have to worry about those little technicalities. It’s tasty whether you’re into Whole30 or not!
Have a great day, friends! I’ll see you back here again tomorrow with a bonus recipe for the week!
- 1 Pound Red or Yukon Gold Potatoes
- 1/3 Cup Homemade Paleo Mayo*
- ½ Teaspoon Yellow Mustard
- 1 Tablespoon Apple Cider Vinegar
- ½ Cup Celery
- ¼ Cup Red Onion
- 1 Baby Kosher Dill Pickle*, finely chopped
- 1 Teaspoon Fresh Dill, finely chopped
- 1 Teaspoon Fresh Chives, finely chopped
- Salt & Pepper, to taste
- Place the potatoes in a pot and cover with cold water. Cover the pot and bring the water to a boil, remove the lid, season liberally with salt and let the potatoes cook for about 15-20 minutes or until fork tender. Drain the potatoes and let them cool completely.
- Whisk together the mayo, yellow mustard, apple cider vinegar, celery, onion, pickle, fresh dill, and chives.
- Once the potatoes are cooled completely cut them into cubes and add them to the dressing. Gently toss to coat and season with salt and pepper to taste. Refrigerate for a minimum of 30 minutes before serving.
- *You can use any mayo you like if you’re not doing a Whole30. Homemade is super easy, though!
- *If you want this recipe to be Whole30, make sure you buy pickles that are compliant. Always read the labels for added sugars and other noncompliant additives!