Ultimate Potato Salad (Whole30 Compliant!)

Ultimate Potato Salad - Whole30 Compliant!, paleo, whole foods, green beans

I grew up eating potato salad and it wasn’t until later in life that realized how spoiled I was by my mother’s potato salad, because it seems no one else makes it quite as well. It’s always really creamy and eggy, with plenty of mayo, and the light crunch of celery and red onion.

It’s on my list of top 5 comfort foods so I make it a few times a year, and I’ve added some much welcome additions to a classic favorite, like green beans, sour pickle relish, and crispy prosciutto!

I’m not going to lie, this recipe is a labor of love and therefore takes some effort to put together all of it’s various components. It’s a recipe best tackled in pairs or even a small group, and it can help to prep some of the elements ahead of time. But I’ll also be honest in saying it’s way waaay worth it. I wouldn’t be sharing it if it wasn’t.

And a perhaps unexpected bonus is that this recipe is Whole30 compliant with the proper ingredients! Being that I’m currently completing my second Whole30, I couldn’t be more thrilled to have something special like this potato salad in the mix. It’s a really lovely and decadent dish to enjoy when there’s a lot of other foods that are off limits.

Ingredients
4 lb fingerling potatoes
1 lb green beans
6 eggs
1 package of prosciutto
1/3rd cup diced red onion
1/3rd cup diced celery
3 tbsp sour pickle relish or diced sour pickles (I like Bubbies brand, they make whole pickles and relish)
3/4 cup of mayo (I use Primal Kitchen Avocado Oil Mayonnaise)
2 tbsp yellow mustard
1 tbsp lemon juice
1/2 tsp salt
1/2 tsp white pepper
1/4 tsp garlic powder
1/4 tsp celery seed
1/4 tsp dill

Instructions

  1. Preheat oven to 350F.
  2. Bring 6 cups of salted water to a boil in a large pot. Also bring about 2 inches of water in a medium pot to a boil.
  3. Line a sheet pan with parchment paper or aluminum foil and lay out the pieces of prosciutto so they lie flat and none overlap. Put in the oven once fully preheated and bake for 10-15 minutes, or until the prosciutto is crispy all the way through, then take out and let cool thoroughly. (You can do this step ahead of time to save some time.)
  4. Wash and chop the potatoes. For small fingerlings I half or quarter them, if they are a bit larger you may have to cut them in more pieces.
  5. Wash, trim, and cut green beans into about 2 inch pieces.
  6. When the small pot comes to a boil, gently add in the 6 eggs with a spoon. Cover and simmer on low for 6-10 minutes. I prefer my eggs on the softer side so I usually cook about 6 minutes, which leaves the yolk a little soft and really rich. If you cook a couple more minutes the yolk will firm up, if you cook the whole 10 minutes you’ll have a firm hard boiled egg. When they are done cooking spoon them out gently into a bowl, and let the bowl sit in the freezer to cool.
  7. When the large pot comes to a boil add all of the potatoes and bring back to a boil, reduce to medium and let simmer for 6-10 minutes, or until the potatoes are tender. Strain, transfer to a large bowl, and let cool in the freezer.
  8. Add about 2 inches of water to a small pot and bring to a boil, then add the green beans, cover, and cook over medium heat for 2 minutes. Then strain and let cool in the freezer.
  9. Mince the red onion, celery, and pickle if you’re not using relish. Add them all to the bottom of a large bowl. Add mayo, mustard, lemon juice, salt, white pepper, garlic powder, celery seed, and dill and mix well. If you don’t have celery seed and/or dill, that’s not a problem, just leave out.
  10. Once the prosciutto is cool, crumble it with your fingers and add to the bowl as well.
  11. Once the eggs are cool enough to handle, crack, peel, chop, and add to the bowl. You can also use an egg slicer, which makes it easier and a bit less messy.
  12. Add the green beans and mix in. Once cool enough, add the potatoes in last and gently stir in, don’t over stir or you can break up the potatoes too much.

Yields 8-10 servings

 

Want to learn about doing a Whole30 of your own? Check out my post: How to Survive your First Whole30!

 

This recipe would go great with:

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