Potato salad is a staple side dish at any BBQ, block party, or picnic during the spring and summer months. While most pre-made potato salads are super convenient to just grab at your local grocery store, they can be full of unhealthy ingredients like preservatives, sugar, and bad oils. Making a homemade version can seem intimidating, you don’t want to end up with over or undercook potatoes, but here we’ve created a potato salad that is pretty simple to make and easy enough to adjust to your own liking. We made it with white potatoes, and yes, white potatoes are okay to eat on Paleo! Now, during your next backyard BBQ, you’ll be able to serve a side-dish without having to explain why you chose sweet potatoes over white ones. Your guests won’t even realize it’s a Paleo dish.
We chose Yukon Gold potatoes for their rich and creamy texture, but other potatoes will work just as well. The trick is to peel them and boil them whole so they don’t start to flake and break apart while cooking. Just make sure you can pierce the potato easily with a knife so you stay away from undercooked potatoes, no one likes a potato salad when the potatoes are still crunchy.
This particular salad can be adjusted to your liking by adding more or less anchovies to change up the umami flavor, and you can add more acidity with either more lemon juice or apple cider vinegar if your taste buds like things a little zingier. You can even try adding 2 hardboiled eggs to the dish to add additional creaminess and flavor. This can be made in advance and stored for up to 2 days.
Dill Potato Salad Recipe
Protein: 13g / %
Carbs: 50g / %
Fat: 25g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 lbs. Yukon Gold potatoes, peeled
- 2 celery stalks, finely diced
- ¼ red onion, finely chopped
- 3 tbsp. fresh dill, chopped
- 3 anchovy filets, finely chopped
- ½ cup homemade mayonnaise
- 2 tsp. Dijon or homemade mustard
- 1 tbsp. lemon juice
- ½ tbsp. apple cider vinegar
- Sea salt and freshly ground black pepper
- Place the whole potatoes into a large pot and fully cover with water, season with salt and bring to a boil.
- Cook the potatoes for 15-20 minutes, or until tender when pierced with a knife.
- Drain and allow to cool completely.
- Cut the potatoes into 1-1 1/2 inch pieces.
- In a large bowl, stir together the anchovy filets, mayonnaise, Dijon, lemon juice, and apple cider vinegar. Season to taste with salt and pepper.
- Add the potatoes, celery, onion, and dill, and gently mix to combine.
- Taste and adjust the seasoning if needed.
- Serve chilled or at room temperature.