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!
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If you've ever avoided this side dish at summer bbqs and picnics because you aren't a fan of mayo or you know that the traditional recipe is pretty high in fat and calories, do I have a lightened up version for you!
This best ever Whole30 potato salad will absolutely knock your socks off with it's freshness and tang - all thanks to roasted potatoes, fresh herbs like dill and parsley and no mayo! It's the perfect side dish to healthy turkey burgers!
This recipe is made without egg and with apple cider vinegar and just a bit of Whole30 avocado mayonnaise making it the perfect roasted potato salad that your entire family will devour.
Why This Recipe Works
- This healthy side dish is the perfect salad to take to spring and summer barbecues, parties, potlucks, picnics and family gatherings. It's easy to double or even triple to feed a crowd or have some leftovers.
- Oven roasted potato salad is way easier than its traditional version - there is no peeling required making preparing this recipe ahead of time super quick. Roasted potatoes also give a delicious bite that tastes so amazing!
- Although this recipes is incredibly tangy and delicious, you can jazz it up according to your personal preferences. Try adding in some Whole30 deviled eggs or making it with bacon or hard boiled eggs for a carbonara style recipe.
- This recipe is made dairy free with no sugar and simple ingredients making it a flavorful bbq side that is perfect for paleo or Whole30 compliant followers.
- Whole30 potato salad works perfect for an easy summer dinner! You can pair this healthy side dish with pesto chicken salad for an incredibly light summer dinner!
- For a truly no-egg version, swap out avocado mayonnaise for Greek yogurt.
Ingredients You Need:
- Baby potatoes: I usually use creamer potatoes or small red potatoes as they take less time to prep and hold up well during roasting. You can also make this recipe using Yukon gold potatoes if you prefer.
- Whole30 Approved Mayo: Both Primal Kitchen and Sir Kensington's make avocado mayonnaise. I've used both in this recipe and they both work very well.
- Fresh Herbs: I like to use dill and parsley but you can also add other summer herbs like rosemary or whatever fresh herbs you have on hand.
How to Make This Recipe:
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
How to Roast the Potatoes
Begin by washing and cutting baby red potatoes in quarters. Place them on a baking sheet and drizzle with olive oil and season. Ditch the spoon to stir, rather use your hands to incorporate prior to roasting at 425F for 20-25 minutes.
Make the Homemade Creamy Dijon Vinaigrette
In the meantime, make the dressing by combining the avocado mayonnaise, apple cider vinegar, dijon mustard and seasonings.
Assemble the Salad
Once the potatoes have cooked and cooled, add them to a large bowl along with the remaining ingredients and ¾ of the dressing. Coat evenly and reserve remaining dressing for adding prior to serving.
Serve room temperature or refrigerate to serve cold.
Expert Tips
- 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.
FAQs
Cut potatoes in half and then half again to create even wedges. This will help them to roast evenly.
Soaking is not necessary but you will want to wash them prior to roasting.
Yes! Making this whole30 potato salad the day before and letting the flavors set will make it taste amazing. You may want to reserve a bit of the dressing in case the potatoes soak a bit of it up.
I like to use a waxy potato like small red potatoes for this recipe. If you prefer, other non-starchy versions like sweet potatoes, Yukon golds or even fingerlings would work well but may not have as great texture as red potatoes.
The best potatoes for this recipe are those that hold their shape. Roasting them rather than boiling also helps!
Related Recipes
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Whole30 Potato Salad
Ingredients
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
Instructions
- 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.
Notes
- 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.
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