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Whole 30 Potato Salad

by Kristen

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Last June, when I started my Whole 30 journey, I wasn’t planning enough to realize that I would still be finishing up Whole 30 when the 4th of July hit.  So you can imagine my disappointment inside when my mom told me that we would be going to a Barbecue for dinner.  ” Would I be able to eat anything?”

When I told my husband that I was going to do Whole 30, I promised him that I wouldn’t be a burden on anyone around me.  So, when we traveled, I packed snacks or did the very best I could at restaurants. ( Hello Burger without a bun with a side salad).  I certainly didn’t expect anyone to make anything specifically for me.

I decided that I would bring a potato salad to the barbecue, and not tell any of the other guests that this potato salad was Whole 30.  I ate this along with a burger wrapped in lettuce, and lots of watermelon slices.   Everything I ate made for a good 4th of July BBQ.  And I have made this yummy potato salad about 5-6 times since.

I don’t have any bacon listed in this recipe, but you could add some and this potato salad would be really delicious!

Because Whole 30 is all about having foods with high protein, I added six eggs to this potato salad.  I learned this trick, where I boil the eggs in the same pan as the potatoes.  It saves time and a pot!

For the sauce in this potato salad, I used my Magical Whole 30 Mustard Sauce. Which is the perfect sauce with just the right amount of sweet tang. I also added asparagus instead of celery.  The way I see it, the more healthy green vegetables the better, and my kids don’t really like ” crunchy stuff” in their potato salad.

I have eaten this potato salad warm and cold, and it is truly delicious both ways.

The Best Whole 30 Potato Salad


  • 2 pounds Yukon gold potatoes
  • 6 Hard Boiled Eggs
  • 8-10 chopped asparagus stalks
  • 1 cup magical mustard sauce
  • 1 tablespoon dill weed


  1. Slice potatoes and place them in a saucepan of boiling water.  Add the eggs to the pot as well.  

  2. Cook both the potatoes and the eggs for about 10-12 minutes, or until the potatoes are soft.  Remove from heat and drain.  

  3. Cook asparagus in your saucepan until they are al dente.  

  4. Mix your potato salad.  Mix potatoes, asparagus, and peeled chopped hard-boiled eggs.  Make a batch of my magical mustard sauce to use as your base.  You can eat this warm right away, or store it in the fridge until later! 

Check out the recipe for my Magical Whole 30 Mustard Sauce Here. 


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