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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!