This creamy potato salad starts with tender baby Yukon Golds, boiled until fork-tender and cooled just enough to hold their shape when tossed. Crisp celery, scallion greens, and a generous handful of fresh dill bring bright, crunchy contrast to every bite, while a splash of apple cider vinegar and a touch of black pepper sharpen the dressing that coats each piece. The potatoes are folded gently so they stay intact, then chilled so the dressing has time to soak in and the flavors deepen before serving. Fresh parsley stirred in at the end adds one more layer of herbaceous freshness. It's a cookout-ready side that comes together with simple, whole ingredients, and it's a solid choice to add to your Whole30 lineup.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Place the halved potatoes in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat, then reduce to a steady simmer and cook for 12–15 minutes, until a fork slides through the thickest piece with no resistance.
Drain the potatoes in a colander and spread them out in a single layer on a sheet pan or large plate. Let them cool for 20–30 minutes, until no longer steaming and just barely warm to the touch.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
