05.23.16

Whole30 Potato Salad

It is that time of year, Summer Barbecue time and one of my favorite times! Sitting in the backyard with your family and friends cooking barbecue on the grill all day is just one of the most satisfying past times in my opinion. And oh my, when the food is all done and you just sit around gobbling up all that hard work…it’s just the best! As far as side dishes goes, what is better than a cold and satisfying potato salad? It has “summer barbecue” written all over it! I took one of my favorite Potato Salad recipes from my girl, Ina Garten, and gave it a little Whole30 makeover. I used homemade mayo instead of store-bought, and I took out the buttermilk and just added in a little vinegar to give it that nice tanginess. It is delicious! 

Whole30 Potato Salad
Serves 6
Delicious potato salad that is Whole30 approved!
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 3 lb. Small White Potatoes
  2. Kosher Salt
  3. 1 cup Homemade Mayo
  4. 1 tbsp. distilled white vinegar
  5. 1 tbsp. lemon juice
  6. 2 tbsp. Whole Grain Mustard
  7. 1 tbsp. Yellow Mustard
  8. 1/2 cup Chopped Fresh Dill (loosely packed)
  9. Freshly ground black pepper
  10. 1/2 cup chopped celery
  11. 1/2 cup chopped red onion
Instructions
  1. Bring a large pot of water to boil.
  2. Place potatoes and 2 tbsp. salt in the water and bring the water back to a boil, then lower heat and simmer for 10 to 15 minutes, until potatoes are barely tender when pierced with a fork.
  3. Drain potatoes in a colander then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
  4. Meanwhile, in a small bowl whisk together the mayo, vinegar, lemon juice, whole grain mustard, dill, 1 tsp. salt and 1 tsp. pepper. Set aside.
  5. When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough of the mayo dressing mixture for them to moisten and coat evenly.
  6. Add the celery and the red onion, 2 more tsp. of salt and 1 tsp. black pepper.
  7. Toss well, cover, and refrigerate to allow flavors to blend.
  8. Serve cold or at room temperature.
Notes
  1. I used Vilux Grainy Dijon Mustard, which was Whole30 approved. If you can't find a compliant "Grainy Dijon Mustard" use either a compliant dijon mustard, or a compliant whole grain mustard, whichever you prefer. I prefer the grainy-ness of the whole grain if I can't find the Vilux Brand. (I found mind at Central Market)
Adapted from Barefoot Contessa
Adapted from Barefoot Contessa
The Defined Dish http://www.thedefineddish.com/

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