Classic Potato Salad (Whole30)

Whole30 in the summer is made so much better by mayonnaise-based side dishes. This classic potato salad is going to up-level your BBQ spread, trust me. Potato salad is something my kid could eat a pound of, which is weird because I LOATHED it as a child. Well I replaced the usual, packaged potato salad with this recipe and Beau didn’t even bat an eye. He fed it all to himself and signed for “more.” Basically the best case scenario.

We start with little baby taters that have the thinnest skin- so thin you don’t have to peel ’em! You’ll have to boil them for at least 12 minutes, but usually not much more than 15. You don’t want them to be too mushy, but you’ll want them to lose all their crunch. 

Y’all know me well enough to know that I’m making my own mayo for this recipe, which I highly recommend! It’s a heckuva lot easier than you’d think. Worried about the raw egg in mayo? You do you, but here’s why I don’t sweat it and prefer to focus on improving the quality of the fat in my food. However, this recipe will be in-frickin-credible with store-bought mayo. I’ve told y’all my Momma says Hellmann’s is the only mayonnaise brand worth buying, right? Yeah… I’m working on her. 

Other than those two components of this side dish, it’s a fairly low-key recipe! I think you’ll find it measuring up to your traditional potato salad! 

Other mayonnaise-based salads you might love include:

Broccoli Salad 

Chicken Salad 

Classic Potato Salad

Author Allison Grigsby Sweatman


  • 1.5 lb small yellow potatoes or other small potato
  • 3/4 cup mayonnaise
  • 1/4 cup mustard
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 cup chopped pickles


  1. Bring 8-9 cups of water to a rolling boil and add potatoes to the pot. Set a timer for 12 minutes.
  2. While potatoes boil, prepare mayonnaise, if making homemade. Also chop pickles and combine all spices.
  3. After timer alarms, check potatoes for tenderness. You should be able to stab them through with a fork. If needed, boil for another 3-4 minutes.
  4. Place potatoes in ice water for 10 minutes then remove and cut into quarters.
  5. Place quartered potatoes into a large mixing bowl along with mayonnaise, mustard, spice mixture, and pickles.
  6. Fold all ingredients together until well combined.
  7. May enjoy immediately, but best served chilled.

Recipe Notes

Store in refrigerator up to 4 days.

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About Ali

Hey there! I’m Allison, redemption seeker, real food enthusiast, and creative entrepreneur. My hope is that in this space you experience stories that inspire, recipes that nourish, and practical tips to see your life redeemed and thriving.

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