Southern Style Potato Salad {Whole30 Approved!}

I figured out pretty quickly that if I was going to try and do a round of Whole30 while being social and going to potlucks, I had to figure out a way to make a few approved side dishes to contribute. Plus, I wanted to make things that non-whole3’ers would enjoy, too. So, out of that desire, this recipe was born. I took an old favorite and adjusted it to work for me. And, I haven’t looked back. I can’t imagine making potato salad with jarred mayo. THIS is the recipe I use for mayonnaise. Don’t let it intimidate you. If you have an immersion blender {THIS is the one I have} and a wide mouth Mason Jar {LIKE THIS} then you can make a batch in less than a few minutes.

Anyway, about this potato salad… it went very well with Five Heart Home‘s Slow Cooker Honey Garlic Baby Back Ribs. These aren’t Whole30 {they are if you leave the sauce off!} or Paleo but they are very, very good and will go on our regular rotation for easy weeknight meals.

Here’s the Potato Salad recipe:

Southern Style Potato Salad {Whole30 Approved}
  • 3(ish) pounds of small/medium russet potatoes
  • ⅓ cup chopped dill pickles
  • ⅓ cup finely chopped celery
  • ⅓ cup sliced green onion
  • 2-3 hard boiled eggs- chopped (I like mine super eggy)
  • Lots of salt and pepper
  • A good sprinkle of celery seed (this isn't a must but I really love the flavor it gives)
  • Paprika and green onions for garnish
  • Dressing:
  • ⅓ cup of homemade mayo (Recipe above)
  • 3 Tbsp yellow mustard
  1. Boil potatoes whole until a fork can be easily inserted.
  2. THIS PART IS VERY IMPORTANT- leave them out on the counter until they are room temperature. (Do no attempt to make this recipe with warm potatoes. I usually boil them in the morning and then make the salad a little before dinner time.)
  3. Then peel the potatoes and roughly chop them into a large bowl.
  4. Add chopped veggies and egg.
  5. Sprinkle with a generous amount of salt, pepper, and celery seed.
  6. Add dressing and stir until potatoes are covered with dressing but not enough to break down potato chunks.
  7. If it's dry add a little more mayo until desired consistency is reached.
  8. I sprinkle mine with paprika (because I'm southern ) and refrigerate until meal time- enjoy!

I hope you guys enjoy this recipe! If you make it and post a photo to Instagram, tag me! Tag me- @emilyeatsrealfood, in your actual photo and use the hashtag #EmilyEatsRealFoodRecipe. I love seeing the creations you come up with from my recipes.

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