Ingredients:

  • 2 lbs Yukon Gold or Russet Potatoes (scrubbed clean)
  • 1 Tbsp Coarse Sea Salt (for boiling water)
  • 3 stalks Celery (finely diced)
  • 1/2 medium Red Onion (very finely minced or grated)
  • 1/4 cup Fresh Dill (roughly chopped)
  • 2 Tbsp Fresh Chives (finely snipped)
  • 1 1/4 cups Whole30-Compliant Mayonnaise (avocado or light olive oil based, no sugar)
  • 2 Tbsp Apple Cider Vinegar
  • 1 Tbsp Whole30-Compliant Dijon Mustard (check label)
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Paprika (optional, for colour)

Instructions:

  1. Salt the Water & Boil: Place clean potatoes (whole or halved) in a large pot, cover with cold water, and add the 1 Tbsp of coarse sea salt. Bring to a rolling boil over high heat, then reduce heat to a steady simmer. Cook for 20–25 minutes.
  2. Drain, Cool, and Dice: Test the potatoes until they are fork-tender. Immediately drain them and allow them to cool until they are just warm (about 10–15 minutes). Dice the potatoes into 1-inch cubes and transfer the warm cubes to a large mixing bowl.
  3. Prepare Aromatics: Finely dice the celery and mince the red onion. Add the diced celery, minced red onion, chopped dill, and snipped chives to the bowl with the potatoes.
  4. Whisk the Whole30 Dressing: In a separate medium bowl, whisk together the compliant mayonnaise, apple cider vinegar, Dijon mustard, fine sea salt, black pepper, and paprika until thoroughly smooth and emulsified. The dressing should be sharply tangy.
  5. Combine and Fold: Pour about 3/4 of the dressing over the potatoes and vegetables. Using a rubber spatula, gently fold the dressing into the potato mixture, adding more dressing until the potatoes are lightly coated.
  6. Chill: Cover the bowl tightly and refrigerate for at least 1 hour, or preferably 2–3 hours, to allow the flavors to fully meld. Before serving, check the seasoning and adjust with a final pinch of salt if necessary. Serve cool.