When most people think about potato salad, they think about that mayo-heavy version that’s been sitting around in the grocery store deli and looks like a monotone shade of, well, creamy white.
I love potato salad in all forms, but I also love the flavors and textures to take me on a journey. That’s exactly what you’ll find in my lightened-up version of the summer cookout classic. It’s Whole30-friendly, served at room temperature and has all of the classic potato salad base components plus an added veggie boost – crispy, seasonal green beans.
This recipe is an updated, slightly refined version of a potato salad I frequently make when I’m doing Whole30, and it features a take on the vinaigrette I always make to brighten up a salad platter. You can make this potato salad a complete Whole30 meal with some cooked shrimp or any piece of grilled or baked seafood (or chicken, if that’s your thing).
- 1½ pounds baby potatoes, red and yellow mix
- ½ pound fresh green beans
- 5 stalks celery
- ¼ red onion
- 4 eggs, hard-boiled
- 1 lemon
- 3 tablespoons fresh dill
- ¼ cup olive oil
- 1 tablespoon Dijon mustard
- Kosher salt
- Cracked black pepper
Add potatoes to a medium pot and cover with water. Season water liberally with kosher salt (about 1 to 2 tablespoons) and bring to a boil.
While potatoes are cooking, wash green beans and trim off rough ends.
Once potatoes come to a boil, cook for about 8 minutes. Pierce potatoes with a fork to check for doneness. When potatoes are easily pierced, but still slightly firm, add green beans to the pot. Cook for 5 more minutes, until green beans are still crisp and potatoes are just cooked through.
Drain pot into a colander and rinse to stop cooking. Let potatoes and green beans cool a bit, while preparing other ingredients.
Dice ¼ cup red onion, slice celery into thin half-moon pieces and dice hard-boiled eggs.
For the dressing: Zest lemon and squeeze juice into a jar. Add in 3 tablespoons fresh, chopped dill and 1 tablespoon Dijon mustard. Add kosher salt (about 1 teaspoon) and cracked black pepper (about ¼ to ½ teaspoon). Drizzle in olive oil, add lid and shake vigorously until dressing is well combined.
Quarter cooked potatoes and cut green beans into 2-inch pieces. Add to a bowl with red onion, celery and hard-boiled eggs. Pour on dressing and stir to combine.
Taste, adjust seasoning and serve at room temperature with extra fresh dill sprinkled on top. Store leftover salad in the refrigerator in an air-tight container for up to 3 days.