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Fresh Whole30 Potato Salad with Creamy Avocado Mayo

Whole30 potato salad - featured image
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A fresh, creamy, and Whole30-compliant potato salad featuring a silky avocado mayo dressing, bright herbs, and crisp veggies—perfect for summer sides and gatherings.

Ingredients

Scale
  • 2 pounds baby potatoes (Yukon Gold or red), washed and halved
  • 1 large ripe avocado, mashed until smooth
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • 1 teaspoon sea salt, adjusted to taste
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh dill, chopped
  • 3 stalks green onions, thinly sliced
  • ½ medium cucumber, diced (optional)

Instructions

  1. Place the halved baby potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 12-15 minutes, or until the potatoes are tender when pierced with a fork but not falling apart.
  2. Drain the potatoes in a colander and rinse briefly under cold water to stop the cooking process. Let them cool slightly while you prepare the avocado mayo.
  3. In a medium bowl, mash the ripe avocado with a fork or masher until smooth. Slowly whisk in the olive oil, apple cider vinegar, and Dijon mustard until creamy. Season with garlic powder, sea salt, and black pepper. Taste and adjust seasoning as needed.
  4. Chop the parsley, dill, green onions, and cucumber (if using). Set aside.
  5. Transfer the cooled potatoes to a large mixing bowl. Gently fold in the avocado mayo and fresh herbs, making sure everything is evenly coated. Add cucumber last for a refreshing crunch.
  6. Cover and chill the salad for at least 30 minutes before serving to allow flavors to meld. It can also be served immediately but tastes better chilled.

Notes

Start potatoes in cold water for even cooking. Avoid overcooking potatoes to prevent mushiness. Mash avocado by hand for better texture and add olive oil slowly to emulsify. Add fresh herbs just before chilling or serving to maintain brightness. Chill salad at least 30 minutes for best flavor. Store leftovers in an airtight container in the fridge up to 3 days; stir before serving. Avoid reheating to preserve avocado mayo texture.

Nutrition

Keywords: Whole30, potato salad, avocado mayo, summer side dish, paleo, gluten-free, dairy-free, healthy potato salad

Find it online: https://sizzlesprout.com/fresh-whole30-potato-salad-with-creamy-avocado-mayo-easy-recipe-for-perfect-summer-sides/