Ingredients:

  • 1 kg (2.5 lbs) Yukon Gold or Red Potatoes, scrubbed
  • 2 Tbsp (30g) Coarse Sea Salt (for boiling water)
  • 4 Large Eggs (optional, for enrichment)
  • 1 cup (150g) Celery, finely diced
  • 1/2 cup (75g) Red Onion, finely diced
  • 1/4 cup (60g) Whole30 Compliant Dill Pickles, finely diced
  • 1 1/2 cups (360ml) Whole30 Compliant Mayonnaise (Avocado Oil based recommended)
  • 2 Tbsp (30ml) Apple Cider Vinegar
  • 1 Tbsp (15g) Whole30 Compliant Dijon Mustard
  • 1 tsp (5g) Smoked Paprika (optional)
  • 1 tsp (5g) Dried Dill
  • 1/2 tsp (3g) Black Pepper, freshly ground
  • 1 tsp (5g) Fine Sea Salt (adjust to taste)

Instructions:

  1. Dice the potatoes into even, 1-inch (2.5 cm) cubes. Place the diced potatoes in a stockpot and cover with cold water by about 2 inches. Add the 2 tablespoons of coarse salt.
  2. Bring the water to a rapid boil, then reduce heat and simmer for 15–20 minutes, or until the potatoes are just fork-tender. While potatoes cook, hard-boil the eggs (if using): place eggs in a small saucepan, cover with cold water, bring to a boil, remove from heat, cover, and let sit for 10 minutes. Transfer eggs to an ice bath immediately.
  3. Drain the potatoes immediately and spread them out on a baking sheet for 5–10 minutes to allow steam to escape. They must still be slightly warm when mixing. Peel and coarsely chop the cooled eggs.
  4. Prepare the dressing: In a large mixing bowl, combine the compliant mayonnaise, apple cider vinegar, Dijon mustard, smoked paprika (if using), dried dill, salt, and pepper. Whisk until completely smooth. Finely dice the celery, red onion, and compliant pickles, and set aside.
  5. Assembly: Gently fold the slightly warm potatoes and the diced hard-boiled eggs (if using) into the bowl with the dressing using a rubber spatula to avoid breaking the potato chunks.
  6. Add Crunch: Gently fold in the diced celery, red onion, and pickles. Taste and adjust seasoning. If the salad seems dry, add a tablespoon of vinegar or a dollop more mayo.
  7. Chill: Transfer the potato salad to an airtight container and refrigerate for a minimum of 2 hours, or ideally overnight, allowing the flavors to marry. Serve after allowing the salad to sit at room temperature for 15 minutes.