This Whole30 mustard potato salad is a family favorite. My Nana gets all the credit for it, but I tweaked it to make it totally Paleo, Whole30 and dairy-free! The pickles and yellow mustard flavors are one I always look forward to. I love making this potato salad in the summer for parties or meal prep, and I think it only gets better the longer it’s in the fridge!
I’ll be honest. I am not a huge fan of hardboiled eggs. In fact, I won’t eat them on their own. Except for when they’re in THIS Whole30 potato salad. The flavors from all of the other tasty ingredients just somehow come together with the eggs and they work their collective magic and make me forget I don’t like hardboiled eggs. Maybe it’s because I grew up eating my Nana’s salad, before I knew I didn’t like hard boiled eggs, who knows.
I know this recipe looks like a lot of work, but I promise you it’s not. And, well, even if there’s more than a few things that goes into it, it’s SO worth it. The pickles, seasonings, veggies, all necessary to make this the best Whole30 potato salad ever.
What I love most about this is that when my boyfriend tried this recipe after I had done my “Whole30-fying” of it he didn’t recognize too much of a difference between mine and my Nana’s! It was a huge win in my book. However, if you are wanting to make this a little more traditional, but still keep it Paleo, you can add 1 tablespoon coconut sugar into the mayo mixture.
I prefer to chop the pickles, eggs, red pepper and other ingredients really finely instead of in bigger chunks. You can totally leave them larger if that’s your preference! The smoother, creamier consistency of this Whole30 mustard potato salad is something I really enjoy, but no judgement if you want to change it up! I also tend to cook the potatoes a bit more so that I can almost mash them, but not quite mash them.
One way to customize this Whole30 potato salad to your liking, or to experiment with a different flavor is to use relish instead of pickles and add a bit of celery seed. The Whole30 Approved mayo I recommend for this is from Primal Kitchen. You can get it in many Whole Foods, from their website, Amazon, or Thrive Market. You can also make your own quickly and easily too!
Check out my Whole30 Southwest Potato Salad if you wanna spice things up!Print
- 3 pounds boiled russet potatoes or any other white potato peeled and cubed in 2 inch cubes (About 8 medium size potatoes)
- 4 hard boiled eggs, peeled and finely chopped
- 1 cup mayo
- 1/2 cup finely chopped dill pickles
- 1/2 cup sweet yellow onion, finely chopped or grated
- 1/2 cup finely chopped red pepper
- 1/4 cup finely chopped celery
- 1/4 cup yellow mustard
- 1 tablespoon white vinegar
- 3 teaspoons salt, divided
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon pepper
- Bring a large pot of water to a boil. Add potato cubes and 2 teaspoons of the salt. Cook for 10-12 minutes until potatoes are fork tender and able to be mashed with a little resistance. Drain and set aside.
- While the potatoes are cooking, add all other ingredients to a large bowl. Mix well to combine.
- With a fork or potato masher, lightly mash the potatoes so they’re slightly creamy but still semi-formed. Gently fold into the large bowl with the vegetables and mayo mixture. Combine well, garnish with green onion and additional salt and pepper to taste. Refrigerate for 2 hours prior to serving.
If you choose to grate the onion, grate it directly into the bowl you’ll be mixing the mayo in to keep the onion juice that’s released during the grating process.
Gently mashing the potatoes helps make the potato salad creamier and let’s the potatoes absorb more of the flavors.
Keywords: Whole30 potato salad, mustard potato salad, paleo
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