This creamy potato salad is a refreshing twist on a classic dish, made Whole30-friendly with tasty ingredients like avocado and fresh herbs. No mayo needed!
It’s perfect for summer barbecues or as a side for dinner. I can’t help but sneak bites while waiting for guests to arrive. It’s just too good! 🥔🥗
I love how easy it is to whip up this salad, and it’s a great way to enjoy potatoes healthy-style. Plus, it’s a crowd-pleaser that everyone will ask for seconds of!
Key Ingredients & Substitutions
Red Potatoes: These creamer varieties are perfect for potato salad since they hold their shape well when boiled. If you prefer, Yukon Golds work great too for a buttery flavor!
Coconut Milk: This is used for creaminess in place of traditional mayo. You could also try a Whole30 compliant mayo alternative if you have one on hand. I love using coconut milk; it adds a subtle sweetness!
Avocado Oil: Rich and healthy, avocado oil is great for dressing. You can swap it for olive oil if that’s what you have, but the flavor may differ slightly.
Dijon Mustard: Adds some tang. Ensure it’s Whole30 compliant, or just leave it out for a simpler flavor. I often skip mustard if I want a smoother taste.
What’s the Best Way to Cook the Potatoes for Salad?
Cooking the potatoes correctly is key to ensuring they’re tender yet firm in your salad. Here’s how:
- Start with cold water to bring out more flavor, add salt, and help cook the potatoes evenly.
- Boiling them for about 12-15 minutes will keep them just fork-tender. Test them with a fork; they should be soft, not mushy.
- Once drained, allow them to cool slightly before tossing them with the dressing. This helps them absorb the flavors better!
Creamy Whole30 Potato Salad
Ingredients You’ll Need:
- 2 pounds red potatoes, cut into chunks
- 1/2 cup full-fat coconut milk (or compliant mayo alternative)
- 2 tablespoons avocado oil or olive oil
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped, plus extra for garnish
- 2 tablespoons fresh chives, chopped
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard (verify Whole30 compliant or omit)
- Salt, to taste
- Black pepper, to taste
How Much Time Will You Need?
This delicious Whole30 potato salad will take about 15 minutes of prep time and around 15 minutes of cooking. Plus, you’ll want to refrigerate it for at least 1 hour to let the flavors blend beautifully. So, in total, plan for about 1 hour and 30 minutes before serving!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by placing the chopped red potatoes in a large pot and covering them with cold water. Add a pinch of salt to the water to flavor the potatoes as they cook. Bring the water to a boil over high heat, then reduce the heat slightly and let it simmer. Cook the potatoes until they’re fork-tender, which should take about 12-15 minutes. You want them soft but not mushy!
2. Prepare the Dressing:
While the potatoes are cooling, get a large mixing bowl and whisk together coconut milk, avocado oil, apple cider vinegar, minced garlic, and Dijon mustard (if you choose to use it). Add a little salt and pepper for flavor. Mix until everything is nice and smooth.
3. Mixing Everything Together:
Once the potatoes have cooled a bit (they should still be warm), gently toss them into the bowl with your dressing. Add in the chopped red onion, fresh dill, and chives, and mix everything together carefully until the potatoes are fully coated in the creamy goodness.
4. Chill and Garnish:
Make sure to taste your mixture; you can adjust any seasoning with extra salt or pepper if needed. Cover your bowl and pop the salad in the fridge for at least 1 hour. This is when all the flavors really come together! When you’re ready to serve, sprinkle some extra fresh dill on top for that lovely finishing touch.
This creamy Whole30 potato salad is a healthy twist on a classic, perfect for barbecues or as a side to any meal. Enjoy!
Can I Use Other Types of Potatoes?
Absolutely! While red potatoes work beautifully for their creamy texture, you can also use Yukon Gold potatoes for a buttery flavor. Just make sure they hold their shape well when cooked.
Is There a Substitute for Coconut Milk?
If you’re not a fan of coconut milk, you can use a Whole30-compliant mayo alternative or unsweetened almond milk thickened with a bit of tapioca starch. Just make sure whatever you choose fits within the Whole30 guidelines!
How Long Can I Store Leftovers?
Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3 days. Just note that the potatoes may absorb some of the dressing, so you might want to stir in a bit more coconut milk or add a splash of vinegar to freshen it up before serving.
Can I Make This Potato Salad Ahead of Time?
Yes, definitely! This potato salad is actually better when made ahead of time. It allows the flavors to meld together nicely. Prepare it a day ahead and simply refrigerate until you’re ready to serve.
