Whole30 Potato Salad
Creamy and tangy Whole30 potato salad with roasted potatoes will be a hit at your next picnic, potluck or family gathering! Simple ingredients like avocado mayonnaise, fresh herbs and apple cider vinegar make this roasted potato salad a recipe your guests will request over and over again!
Servings 4 servings
Calories 222 kcal
Salad Ingredients 2 cups small potatoes quartered 1 tablespoon olive oil 2 tablespoon parsley 1 tablespoon dill ½ small red onion diced Dressing Ingredients ⅓ cup avocado mayonnaise 1 tablespoon dijon mustard 1-2 tablespoon apple cider vinegar salt + pepper to taste
Preheat oven to 425F. Wash potatoes and cut them into quarters. Add potatoes to a cookie sheet and drizzle olive oil over the potatoes. Using your hands, mix potatoes with olive oil and salt + pepper. Roast at 425F for 20-25 minutes, turning halfway. Let roasted potatoes cool completely. Prepare dressing by whisking together all of the dressing ingredients. Set aside.
Add cooled potatoes and remaining salad ingredients to a bowl. Add dressing and coat thoroughly. Refrigerate for a few hours before serving. Reserve extra dressing if desired.
Cut potatoes evenly by cutting in half and then half again to make tiny wedges. This will ensure that they roast evenly.
Allow potatoes to cool before adding them to the dressing mixture or keep add them soon after cooking for a warm roasted potato salad.
Storage tips: Store in an airtight container in the refrigerator for up to 3 days.
Make ahead tip: Reserve extra dressing to coat the salad prior to serving. Serving: 1 cup | Calories: 222 kcal | Carbohydrates: 14.9 g | Protein: 2.2 g | Fat: 17.4 g