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Whole30 Potato Salad
This healthy and delicious potato salad is the perfect side to spice up your BBQ or potluck. This recipe is paleo friendly, gluten free and has no mayo or egg so it is appropriate for most people with common allergies.
Course
Salad, Side Dish
Cuisine
American, Italian, Mediterranean
Keyword
gluten free, paleo, whole30
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
Servings
Calories
156
kcal
Author
Amanda McGillicuddy
Equipment
Stock Pot
Mixing bowl
Knife
Cutting board
Ingredients
1.5
lbs
Baby red potatoes
1.5
lbs
Baby yellow potatoes
¼
cup
Basil
Finely chopped
2
tbsp
Dill
Finely chopped
2
tbsp
Italian flat leaf parsley
Finely chopped
½
small
Red onion
3
Green onions
Greens only
5
cloves
Garlic
Dressing
½
cup
Olive oil
2
tbsp
Lemon juice
2
tbsp
Coarse ground Dijon mustard
1
tbsp
Raw Honey
Omit for Whole30 & vegan
1
tsp
Black pepper
1
tsp
Pink Himalayan salt
US Customary
-
Metric
Instructions
Pour potatoes into a colander and wash with warm water.
Add clean potatoes to stock pot and cover potatoes with water. Bring to boil. Add 1 tbsp of salt.
Allow potatoes to cook until they easily pierce with a knife, about 15-20 minutes.
While potatoes are cooking, thinly slice the onion and finely chop the herbs and garlic.
In a small bow, whisk together the ingredients for the dressing.
Once the potatoes are cooked, remove from heat and strain in colander. Place in fridge to allow to cool for about 5 minutes.
Once potatoes are cool enough to handle, cut in half and put into a large mixing bowl.
Pour dressing over potatoes and add herbs and garlic. Mix well and serve.
Notes
Store in the fridge for 3-4 days. Enjoy reheated or cold.
Nutrition
Serving:
1
serving
|
Calories:
156
kcal
|
Carbohydrates:
33
g
|
Protein:
4
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Sodium:
487
mg
|
Potassium:
780
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
125
IU
|
Vitamin C:
28
mg
|
Calcium:
35
mg
|
Iron:
2
mg