Originally published on June 26, 2018

Creamy Dill Potato Salad – Whole30 is a great summer salad. Creamy dill with a zesty tang from the mustard and lemon. Under 10 ingredients!

My Creamy Dill Potato Salad – Whole30 is an easy to make salad for all your summer picnics.  It’s a healthy salad made with under 10 ingredients. We love a good potato salad to go with our grilled burgers or as a side with so many meals like:

Instant Pot 15 Minute Sloppy Joe’s

Instant Pot Chicken Meatballs in Sauce

Honey Sriracha Chicken Wings with Lime

Whole30 Rosemary Mustard Pork Chops

Whole30 Chicken Ranch Poppers

I love making recipes as allergy-friendly and special diet-friendly as possible – all while having great flavor!  This potato salad is gluten-free, dairy-free, Whole30, and Vegan-friendly. To be sure that it’s Whole30 and Vegan, it all comes down to the mayo that you use.  If you’re not concerned about the special diet need, feel free to use any mayo you want. Otherwise, make sure the mayo is Whole30 compliant and egg-free for vegan-friendly.  Read the ingredient list on the mayo container, and be sure it’s what YOU need!

HOW TO MAKE:

Wash and peel the potatoes.  Cut them into small 1” cubes.  Place them in a steamer with just enough water for steaming.  OR place them in a medium saucepan with enough water to cover the potatoes.  Bring to a boil over high heat, reduce heat to medium and continue to simmer or steam the potatoes for 20 minutes.  Test the potatoes for tenderness by using a fork and poking the potato cubes. (SEE TIPS BELOW) 

Remove the potatoes from the stovetop and drain in colander.  Cool the potatoes. (SEE TIPS BELOW)  

In a small mixing bowl, combine the mayo, mustard, vinegar, seasonings, and freshly squeezed lemon.  Stir together.  

Once potatoes are cooled, add the potatoes to the sauce mixture.  Using a spatula, fold together until evenly coated. Add the chopped scallions, fold into the potato salad.

Serve.  Or place in a covered container in the refrigerator to chill.

TIPS:

CUTTING THE POTATOES:  Cut the potatoes small.  Make sure and cut them to the 1” cubes as the directions say.  They’ll cook faster and they’ll be the perfect size for eating!

POTATO TENDERNESS:  For this potato salad, make sure to not overcook the potatoes.  I recommend checking the potatoes after the first 15 minutes of steaming.  You’ll want the potatoes to be a little tender, but not fall apart when poked with a fork.  The potatoes need to stay in whole cubes otherwise when mixing the salad together, you’ll wind up with a mushy mess.

COOLING THE POTATOES:  For quick cooling of the potatoes, place the potatoes on a parchment-covered baking sheet and place in the freezer.  When the potatoes are spread out on the baking sheet and placed in the freezer, it will only take about 10 minutes to have the potatoes completely cooled.  A great to make this salad quick & easy!

ADD THE LEMON:  Add the fresh squeezed lemon juice!  Freshly squeezed lemon adds a little zest and a fresh taste.  Try it, don’t skimp on the lemon…you’ll love it!