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5 from 6 votes

Whole30 Dill Pickle Potato Salad

This Whole30 potato salad with pickles and dill is packed with flavor and it's the perfect side dish for a potluck, picnic, or summer grilling. It's even better the next day!
Prep Time10 mins
Cook Time15 mins
Chilling Time2 hrs
Course: Salad, Side Dish
Cuisine: American
Keyword: dill pickle potato salad recipe, instant pot potato salad, Potato salad with pickles and dill, whole30 grill recipes, whole30 potato salad
Servings: 12 servings
Calories: 246kcal

Ingredients

  • 3 lb potatoes cut into bite sized pieces (about 3/4 inch)
  • 6 eggs
  • 1 cup chopped dill pickles
  • 3 celery stalks chopped
  • 1/2 cup red onion thinly sliced

Dressing

  • 1 cup paleo mayonnaise
  • 1/3 cup dill pickle juice
  • 1 1/2 tbsp dijon mustard
  • 2 tbsp fresh dill finely chopped
  • 1 tsp sea salt plus more to taste
  • 1/2 tsp ground black pepper
  • Optional: 1/4 tsp smoked paprika

Instructions

  • Cook the potatoes: Add chopped potatoes in a large saucepan and cover with water. Turn the heat to high until it comes to a boil. Reduce heat to medium and simmer for 8-10 minutes until fork tender. Drain and cool.
  • Hard boil the eggs: Bring water to a boil in a saucepan over medium high heat. Take out eggs straight from the fridge, then lower the eggs into the water so they don’t break, and let it come to a boil again. Once it does, lower the heat to medium and let the eggs simmer for 11 minutes. Prepare a large bowl with an ice bath. Once the eggs are done cooking, place them in the ice bath for at least 15 minutes. Peel the eggs under cold running water.
  • Instant Pot method to cook potatoes and eggs together: Add 1 1/2 cup of water into the Instant Pot, and place a steamer basket over the water. Place the chopped potatoes in the steamer basket and add the eggs over the potatoes. Close the lid, and make the sure the pressure valve is set to Sealing. Cook on high on Manual for 4 minutes, and prepare an ice bath. Once it beeps to a finish, naturally depressurize for 5 minutes, then release the pressure. Immediately transfer the eggs to the ice bath and let it sit for at least 5 minutes and let the potatoes cool.
  • Peel and chop the eggs.
  • Add potatoes, eggs, pickles, celery, and onions to a large mixing bowl.
  • In a separate bowl, whisk together all the ingredients for the dressing.
  • Pour the dressing over the potato mixture and toss together until well combined. Taste and add more salt, if desired.
  • Chill in the refrigerator for at least 2 hours and enjoy within 5 days.

Nutrition

Serving: 1serving - about 1 cup | Calories: 246kcal | Carbohydrates: 20g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 572mg | Potassium: 597mg | Fiber: 2g | Sugar: 3g | Vitamin A: 211IU | Vitamin C: 11mg | Calcium: 37mg | Iron: 1mg