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+ servings

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!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 222kcal
Author Lyndsey


Salad Ingredients

  • 2 cups small potatoes quartered
  • 1 tablespoon olive oil
  • 2 tablespoon parsley
  • 1 tablespoon dill
  • ½ small red onion diced

Dressing Ingredients

  • 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: 1cup | Calories: 222kcal | Carbohydrates: 14.9g | Protein: 2.2g | Fat: 17.4g