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Whole30 Potato Salad Recipe

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4 from 64 reviews

This Whole30 Potato Salad is a vibrant and flavorful side dish perfect for any meal. Roasted quartered potatoes are combined with a tangy, creamy dressing made from avocado mayonnaise, Dijon mustard, and apple cider vinegar, then tossed with fresh herbs and red onions. It’s a wholesome, Paleo-compliant salad that’s easy to prepare and delicious served chilled.

Ingredients

Potatoes

  • 2 cups small potatoes, quartered
  • 1 tbsp olive oil
  • Salt & pepper, to taste

Dressing

  • 1/3 cup avocado mayonnaise
  • 1 tbsp Dijon mustard
  • 1-2 tbsp apple cider vinegar

Salad Add-ins

  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh dill, chopped
  • 1/2 small red onion, diced

Instructions

  1. Prep Potatoes: Preheat your oven to 425°F (220°C). Thoroughly wash the small potatoes and cut them into quarters to ensure even roasting.
  2. Roast Potatoes: Place the quartered potatoes on a cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Use your hands to toss and coat the potatoes evenly. Roast in the oven for 20-25 minutes, turning once halfway through to achieve a golden, crispy exterior and tender inside.
  3. Prepare Dressing: Once the roasted potatoes have cooled completely, whisk together avocado mayonnaise, Dijon mustard, apple cider vinegar (start with 1 tbsp and add up to 2 tbsp based on taste), salt, and pepper to make a creamy, tangy dressing.
  4. Combine Salad: In a large bowl, combine the cooled roasted potatoes with chopped parsley, dill, and diced red onion. Pour the dressing over the salad and toss thoroughly to coat every piece evenly.
  5. Chill and Serve: Refrigerate the salad for a few hours to allow flavors to meld beautifully. Before serving, give it a final toss and optionally reserve some extra dressing on the side for added moisture.

Notes

  • Ensure potatoes are fully cooled before adding dressing to prevent it from becoming watery.
  • Adjust apple cider vinegar quantity based on your preferred flavor intensity.
  • This salad is best served chilled and can be refrigerated for up to 3 days.
  • Use fresh herbs for maximum flavor impact.
  • The recipe is Whole30-compliant, gluten-free, and dairy-free.

Find it online: https://justsosavory.com/whole30-potato-salad-recipe/