Whole30 Classic Potato Salad

Elevate your picnic or barbecue spread with this creamy and satisfying Whole30 Classic Potato Salad—a mouthwatering twist on a timeless favorite that’s fully compliant with your Whole30 lifestyle. Featuring tender russet potatoes, perfectly boiled eggs, and a luscious dressing made from Whole30-approved mayonnaise, Dijon mustard, and a splash of tangy apple cider vinegar, this potato salad achieves the perfect balance of flavor and texture. Fresh herbs like dill and parsley, along with crunchy celery and finely diced red onion, add brightness and depth to every bite. Ready in under an hour, this healthier spin on classic potato salad is hearty, flavorful, and perfect for meal prep or gatherings. Serve it chilled to enjoy its full blend of vibrant, refreshing flavors.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

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

Directions

Step 1

Peel the russet potatoes and cut them into 1-inch cubes.

Step 2

Place the potatoes in a large pot and cover them with cold water by about an inch.

Step 3

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.

Step 4

While the potatoes are cooking, place the eggs in a small pot and cover with water.

Step 5

Bring the water to a boil and then lower the heat to a gentle simmer. Cook the eggs for 10 minutes.

Step 6

Drain the eggs and transfer them to a bowl of ice water to cool, then peel and chop them into small pieces.

Step 7

Drain the cooked potatoes and transfer them to a large mixing bowl.

Step 8

Dice the celery and red onion finely.

Step 9

In a small bowl, whisk together the Whole30-compliant mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.

Step 10

Add the diced celery, red onion, fresh dill, and parsley to the potatoes in the mixing bowl.

Step 11

Pour the mayonnaise mixture over the potatoes and gently toss to combine.

Step 12

Gently fold in the chopped eggs.

Step 13

Taste and adjust seasoning if necessary.

Step 14

Chill the potato salad in the refrigerator for at least an hour before serving to allow the flavors to meld.

Nutrition Facts

Serving size	(1728.1g)

Amount per serving	% Daily Value*
Calories	3049.8

Total Fat 193.5g	0%
Saturated Fat 28.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 715.2mg	0%
Sodium 4795.2mg	0%
Total Carbohydrate 272.1g	0%
Dietary Fiber 22.7g	0%
Total Sugars 17.2g
Protein 54.8g	0%

Vitamin D 123IU	0%
Calcium 310.9mg	0%
Iron 17.6mg	0%
Potassium 7186.2mg	0%

*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.

Source of Calories

Fat: 57.1%

Protein: 7.2%

Carbs: 35.7%