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, and I think it only gets better the longer it’s in the fridge!
I’ll be honest. I am not a huge fan of hardboiled eggs. In fact, I won’t eat them on their own. Except for when they’re in THIS Whole30 potato salad. The flavors from all of the other tasty ingredients just somehow come together with the eggs and they work their collective magic and make me forget I don’t like hardboiled eggs. Maybe it’s because I grew up eating my Nana’s salad, before I knew I didn’t like hard boiled eggs, who knows.
I know this recipe looks like a lot of work, but I promise you it’s not. And, well, even if there’s more than a few things that goes into it, it’s SO worth it. The pickles, seasonings, veggies, all necessary to make this the best Whole30 potato salad ever.
What I love most about this is that when my boyfriend tried this recipe after I had done my “Whole30-fying” of it he didn’t recognize too much of a difference between mine and my Nana’s! It was a huge win in my book. However, if you are wanting to make this a little more traditional, but still keep it Paleo, you can add 1 tablespoon coconut sugar into the mayo mixture.
I prefer to chop the pickles, eggs, red pepper and other ingredients really finely instead of in bigger chunks. You can totally leave them larger if that’s your preference! The smoother, creamier consistency of this Whole30 mustard potato salad is something I really enjoy, but no judgement if you want to change it up! I also tend to cook the potatoes a bit more so that I can almost mash them, but not quite mash them.
One way to customize this Whole30 potato salad to your liking, or to experiment with a different flavor is to use relish instead of pickles and add a bit of celery seed. The Whole30 Approved mayo I recommend for this is from Primal Kitchen. You can get it in many Whole Foods, from their website, Amazon, or Thrive Market. You can also make your own quickly and easily too!
Check out my Whole30 Southwest Potato Salad if you wanna spice things up!
PrintWhole30 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!
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: Serves 6-8 1x
- Category: Side Dish
- Method: One Pot
- Cuisine: American
Ingredients
- 3 pounds boiled russet potatoes or any other white potato peeled and cubed in 2 inch cubes (About 8 medium size potatoes)
- 4 hard boiled eggs, peeled and finely chopped
- 1 cup mayo
- 1/2 cup finely chopped dill pickles
- 1/2 cup sweet yellow onion, finely chopped or grated
- 1/2 cup finely chopped red pepper
- 1/4 cup finely chopped celery
- 1/4 cup yellow mustard
- 1 tablespoon white vinegar
- 3 teaspoons salt, divided
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon pepper
Instructions
- 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.
- While the potatoes are cooking, add all other ingredients to a large bowl. Mix well to combine.
- 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.
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.
Gently mashing the potatoes helps make the potato salad creamier and let’s the potatoes absorb more of the flavors.
This Whole30 mustard potato salad post may contain some links that are affiliate links, though products are ones I use personally and recommend. When you purchase anything using my links, it costs you absolutely nothing extra, but it does give wholekitchensink.com a little financial support which helps to keep this blog running. Thank you for your continued support, both with your dollars and your interest.
free whole30 ebook
sign up for my newsletter and receive my 20 best Whole30 recipes!
By using this form you agree with this site's privacy policy.
Callee says
Make this 2 weeks in a row because my husband said this was one the best things I have ever made. He said seriously you need to leave a review and tell her. It will for sure be a staple just like many of your other recipes.
paleobailey says
Oh this is so great to hear! Thank you so, so much for taking the time to make it, and for letting me know it was a hit! <3 - B
Merannda says
My new favourite side dish!
I used green pepper, white wine vinegar, and included 3 leftover baked potatoes because that’s what I had on hand but I don’t think it made much of a taste difference overall (I love that you really don’t need any special ingredients!!). Thank you so much for such an easy and terrific recipe!
paleobailey says
Thank you so much!! I’m thrilled to hear you enjoyed it, and your feedback! <3 - B
nichole says
my all-time favorite potato salad. i bring like 5lb of this to every bbq! and it always gets eaten. don’t skip the pickles like I almost did the first time!
paleobailey says
This is SO great to hear!! Yes, the pickles are totally necessary 😉 Thank you so much for taking the time to come back and let me know – it’s so appreciated! <3 - B
Cassandra says
I always want to make my mother’s potato salad, but I despise mayonnaise ? Also, she is not here to ask for an alternative (she passed away January 23, 2018, after multiple battles with cancer). I am an avid cook, but do not know of a good substitute for mayonnaise. Thus, I am wondering if you happen to have a suggestion? Thank you in advance ?
paleobailey says
Hi! You could use mashed avocado (creamy and dense like mayo) or greek yogurt? Both have tastes that are easy to cover with the other spices and ingredients. So sorry about your mom, too. Sending hugs <3 - B
Betty says
I have made this potato salad several times this summer and it’s always a big hit. I’m making it Saturday for a BBQ at my house. I hope there are some leftovers for Sunday. thank you for this fabulous recipe!
paleobailey says
Woohoo! I’m so happy to hear this! Thank you so much for coming back and letting me know!
Barbara says
Excellent! A favorite at a potluck!
paleobailey says
Woohoo! I’m so happy to hear this. Thank you, Barbara!
Liz says
Russet potato’s aren’t paleo. And in most understanding, neither are Red potato’s. This could easily be done with parsnips or turnips and be just as good.
paleobailey says
You could try it! I haven’t, so I can’t say for certain how they’d turn out. That being said, we’ll have to agree to disagree on potatoes being paleo. They’ve been included as a nutrient rich vegetable for over a decade now in the paleo community. I’ll leave some links for you to check out on why all potatoes have been considered to be Paleo for around 10 years now by most of the Paleo thought leaders such as Mark Sisson and Robb Wolf.
https://robbwolf.com/2011/11/03/meat-potatoes-back-on-the-menu/
https://paleoleap.com/are-white-potatoes-paleo/
https://paleoflourish.com/why-arent-potatoes-paleo/
https://www.marksdailyapple.com/potatoes-healthy/
Janie Peery says
My husband and I are doing the Whole 30 program. We are on day 6. On day 3 I made this potato salad thinking my husband wouldn’t like it but it was something that he might like better than some of the other dishes I had been making. He ate the entire bowl and asked me to make more of it. A winner!
paleobailey says
A total win!! I am SO happy to hear this!! Thank you so much for letting me know!
Joy says
This salad is my freaking FAVORITE! you are a true gem I want to make it for a big cabin trip (20 people omg) and want to make it early two days, do you think that will still be good?
paleobailey says
I do! I tend to think it gets better as it sits 🙂
Brittany says
The perfect side dish!
paleobailey says
Thank you, Brittany!!
Nicki Peppel says
So so good, my husband and I have switched to a mostly Paleo household and he can’t get enough of this!
paleobailey says
LOOOVE to hear this!! I’m so glad it’s a hit! Thank you!
Tracy says
Served this with dry-rubbed, grilled pork ribs. My family of 5 (including 3 teens) loved, loved, loved this. It is reminiscent of the mustard-based potato salad I grew up eating in the Piney Woods of east Texas without the overpowering sweetness, and general non-food ingredients, of Miracle Whip and sweet relish! I especially love how the creaminess of the potatoes and egg is balanced out with the crunch of the veggies.
One comment: It would be helpful if you would include the green onion in the ingredients list. With online recipes such as this, I generally go straight to the recipe, assess it and either move to another, save it, or write down what ingredients I don’t have on hand.
The recipe was still delicious without the green onions, by the way.
paleobailey says
SO happy to hear this! Thank you! I’ll get that changed in the ingredient list 🙂
Sandra Perkins says
I made this potato salad along with your Chicken tenders and my 17 yr old son said this was the best meal I’ve made so far!!! 5 ⭐️
paleobailey says
Awesome! I’m SO glad to hear that! Thank you!!
Kristi says
I’ve tried alot of potato salads from alot of whole30 bloggers… so i can say hands down this one is the best!! Will be making over and over!
paleobailey says
Wooo! High praise! Thank you so much!
Michelle says
Perfect side to make for healthy family dinner. Thank you
paleobailey says
Love to hear it! Thanks, Michelle!
Tricia Paolino says
Made this last night for the second time! Loved it even more! Never would have thought something that tastes this good can be good for you! My boyfriend had a huge bowl and loved it! Thank you and keep up the great work! ????
paleobailey says
Ahh! Thank you so much!! I’m so happy to hear this 🙂 <3 - B
CHELSEA DELLABETTA says
I just made this this morning to go with supper tonight. I tried a bite while it was still warm. I’m now eating a small bowl of it. It. Is. So. Good. I’ve done several rounds of Whole 30 and made potato salad once but it was just very acidic and not this creamy deliciousness. Good job and thank you! (I didn’t have sweet onion so I subbed red.)
paleobailey says
Oh my gosh!! Thank you! This made my day – so glad you love it!!
Victoria says
This potato salad was amazing! I would have no idea it was whole30 either if someone else had made it for me. My husband couldn’t get enough of it. Totally a keeper!
paleobailey says
Best compliment!! Thank you so much for letting me know! <3
Jen says
Yes! So good! I made this for dinner tonight, going to serve it with dry-rubbed grilled wings and grilled veg. I also am so happy to discover that DILL PICKLE RELISH is a thing! I hate sweet relish and found some dill…and it’s ecerythkng I never knew I needed. This potato salad would be a great stealth addition to a non-whole30 bbq. Love it.
paleobailey says
I love this!! That sounds like my kind of meal! Thank you so much for letting me know! Totally agree about the non-Whole30 BBQ – no one would ever know! 🙂
elizabeth says
Made this salad last night and my family absolutely loved it. 5 stars all the way!!
paleobailey says
Hi, Elizabeth! Thank you so much for letting me know! I’m so glad to hear it!! 🙂