WHOLE30 POTATO SALAD
Wholesome potatoes, crisp veggies, and a tangy Whole30 dressing unite in our delightful potato salad – a perfect balance of flavors!
Ingredients
- 4 Yukon potatos
- 3 stalks Celery
- 1/2 Red onion
- 6 Hard boiled eggs
- 1.5 cup Mayo
- 2 tbsp Yellow mustard
- 1/2 cup Sweet relish optional-not Whole30 approved
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- fresh dill to garnish optional
Instructions
- Boil 6 eggs for 13 minutes, then place in an ice bath for about 10 minutes.
- Bring another pot of water to a soft while you wash, peel, and cube potatoes. Place cubed potatoes into the water and cook until they are fork-tender, then drain.
- While the potatoes are cooling, combine mayo, mustard, apple cider vinegar, relish salt, and pepper in a large mixing bowl.
- Chop veggies and cleaned hard-boiled eggs, then combine them with cooked potatoes and mix to your desired consistency.
- At this point add any additional seasonings or more ingredients as needed.
- Let sit in the refrigerator for at least 30 minutes up to overnight before serving for the best flavor.
Nutrition
Serving: 8gCalories: 268kcalCarbohydrates: 30gProtein: 7gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 147mgSodium: 869mgPotassium: 570mgFiber: 3gSugar: 8gVitamin A: 484IUVitamin C: 22mgCalcium: 45mgIron: 2mg
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