Summer is here, and that means barbecue season—one of my favorite times of year. There’s nothing quite like spending a warm afternoon grilling in the backyard, surrounded by family and friends, and finishing the day by diving into a spread of flavorful dishes. For me, a cold, creamy potato salad is the quintessential side dish for outdoor meals. It reads “summer picnic” on the menu and pairs beautifully with grilled meats, roasted vegetables, and bright, leafy salads. I adapted a classic Ina Garten-style potato salad and made it Whole30-friendly by swapping in homemade mayonnaise and replacing buttermilk with a touch of vinegar for tang. The result is a satisfying, tangy, and herb-forward Whole30 Potato Salad that holds up well at gatherings.
If you like this Whole30 Potato Salad, try other variations like a buffalo-style potato salad or an updated classic potato salad to change the flavor profile for different occasions.
- 3 lb small white potatoes
- Kosher salt, for boiling and seasoning
- 1 cup homemade mayonnaise (Whole30-compliant)
- 1 tablespoon distilled white vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons whole grain mustard (compliant)
- 1 tablespoon yellow mustard (optional, for added tang)
- 1/2 cup loosely packed fresh dill, chopped
- Freshly ground black pepper, to taste
- 1/2 cup chopped celery for crunch
- 1/2 cup chopped red onion, for bite
- Fill a large pot with water and bring it to a boil.
- Add the potatoes and 2 tablespoons of salt to the boiling water. Return to a gentle boil, then reduce heat and simmer for 10–15 minutes, or until the potatoes are just tender when pierced with a fork.
- Drain the potatoes in a colander. Place the colander over the empty pot and cover with a clean, dry kitchen towel to let the residual heat steam the potatoes for 15–20 minutes—this finishes cooking and dries the surface so they absorb the dressing better.
- While the potatoes are steaming, whisk together the mayonnaise, vinegar, lemon juice, whole grain mustard, dill, 1 teaspoon salt, and 1 teaspoon black pepper in a small bowl. Taste and adjust acidity or seasoning as needed.
- When the potatoes are cool enough to handle but still warm, halve or quarter them depending on size, and place them in a large bowl. Pour enough of the dressing over the warm potatoes to coat them evenly so the flavors penetrate as they cool.
- Add the chopped celery and red onion, plus two more teaspoons of salt and an additional teaspoon of black pepper, if desired. Toss gently to combine without mashing the potatoes.
- Cover the bowl and refrigerate the salad for at least an hour to allow the flavors to meld. Serve chilled or at room temperature.
- Choose small, firm potatoes so they hold their shape after cooking. If any pieces are very large, cut them into uniform sizes for even cooking and presentation.
- If you cannot find a specific Whole30-approved brand of whole grain Dijon, use any compliant dijon or whole grain mustard. The grainy texture adds a nice pop, but smooth dijon will still deliver bright flavor.
- Make the dressing ahead of time and refrigerate for convenience. Gently re-whisk before tossing with the warm potatoes.
- For extra brightness, add a few more tablespoons of lemon juice or a splash of vinegar just before serving. Fresh herbs such as chives or parsley can be added to vary the herb profile.
- Store leftovers covered in the refrigerator. This salad keeps well for several days when chilled, and the flavors often deepen after a day.
Barefoot Contessa (original recipe inspiration)