Whole30 Mustard Potato Salad (Paleo, Dairy Free, GF)

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!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

While the potatoes are cooking, add all other ingredients to a large bowl. Mix well to combine.

Step 3

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.

Step 4

NOTES: 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.

Step 5

Gently mashing the potatoes helps make the potato salad creamier and let’s the potatoes absorb more of the flavors.

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