Best Paleo Classic Potato Salad

Best Paleo Classic Potato Salad: A Flavorful Crowd-Pleaser

If you’re on the hunt for the Best Paleo Classic Potato Salad, look no further. This creamy, tangy, and perfectly seasoned potato salad will win over any crowd—just like it did when I took it to a recent potluck picnic. More than a few guests raved about it, including a teenage friend who boldly declared it was the best potato salad he’d ever tasted!

Whether you serve it chilled or warm, this dish is a summer essential, perfect alongside smoked brisket, pork, turkey, or chicken.

Delicious sides to serve with smoked or barbequed meats:

• Honey-Sweetened Apple Slaw
• Coconut Oil Roasted Sweet Potatoes
• Maple Glazed Kale with Red Onion
• Home-Canned Green Beans
• Gluten-Free, Dairy-Free Cornbread

Potato Salad Ingredients & Why They Matter

Every ingredient in this Best Paleo Classic Potato Salad brings something special to the table:

• Yukon Gold Potatoes, diced – No peeling necessary! These potatoes hold their shape beautifully and have a naturally buttery texture.
• Mayo – Homemade is best, but Paleo-friendly brands work well, too.
• Yellow Mustard – Adds brightness and that classic tang.
• Red Onion, minced – A subtle sharpness to balance the creaminess.
• Celery, minced – Crunchy and refreshing for texture contrast.
• Celery Salt – I make my own using homegrown dried celery leaves and unrefined sea salt—highly recommend!
• Dried Dill – Fresh or homegrown dried dill adds a fragrant, earthy touch.
• Apple Cider Vinegar – A splash of acidity to enhance the flavors.
• Ground Black Pepper – Just enough to add depth.

Why This Potato Salad Recipe Is a Winner

Unlike many potato salads that need time to chill for the flavors to meld, my family actually prefers it warm, just after the potatoes have cooked. Either way, this potato salad is bursting with flavor and creamy goodness.

The key to making it truly the Best Paleo Classic Potato Salad? Homemade mayo—it takes the richness to another level.

I always double this recipe for my family of five (including two hard-working teenage farm boys) and quadruple it for potlucks or parties. It’s reliable, satisfying, and pairs beautifully with smoked meats and fresh summer sides.

So, if you’re craving a paleo-friendly potato salad that’s sure to impress, this one’s a keeper. Let me know if you try it—I’d love to hear what you think!

How to Bring It All Together

Making this potato salad is as easy as it gets, but trust me—every little detail makes a difference. First, get a big pot and bring some water to a boil. No need to peel the Yukon golds; just dice them up. I go for a small dice because it helps the potatoes cook faster and, more importantly, increases the creamy-to-potato ratio. More sauce per bite? Yes, please.

Next, set up a steamer basket inside your pot, toss in the potatoes, cover, and let them cook for about 15 minutes. You’re looking for that perfect tenderness—soft but not mushy.

While those potatoes do their thing, grab a large bowl and throw in the minced red onion and celery. These are going to add just the right amount of crunch and sharpness to balance out all the creaminess.

Now, let’s talk sauce. It’s ridiculously simple but packed with flavor. Mix up the mayo (homemade if you can swing it), yellow mustard, celery salt (see instructions below) dried dill, apple cider vinegar, and a good shake of black pepper. I can’t stress enough how much homemade mayo takes this from good to great—it’s worth the effort.

Once the potatoes are done, toss them into the bowl with the onion and celery, then pour in that luscious sauce. Give everything a good mix, making sure every piece is coated in all that tangy, creamy goodness.

If you can wait, chilling it lets the flavors deepen, but honestly? My family prefers it warm, straight out of the pot. Either way, you can’t go wrong.

How to Make Your Own Celery Salt

To make your own celery salt, which I learned to do specifically for this potato salad recipe, simply combine four parts dried celery leaves with one part unrefined sea salt.  For example, 1 cup dried celery leaves plus 1/4 cup unrefined sea salt. 

Shop here and use code KEEPITREAL at checkout to save 15% on my favorite brand of unrefined sea salt.

Grind well with a mortar and pestle, a spice grinder, or a small food processor.  Store in a labeled glass jar and add to homemade potato salad for delicious flavor.  For bonus points, try growing your own celery and drying the leaves!

Time to whip up a big batch of this delicious potato salad!  Serve it alongside your favorite smoked meats and some home-canned green beans, and you’ve got yourself a meal worth sharing. Doubled for the family, quadrupled for a party—it never lasts long.

Let me know if you give it a try!

Best Paleo Classic Potato Salad

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• Author: Kathleen | Roots & Boots
• Yield: 4 servings 1x

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Description

Creamy, tangy, and packed with flavor, this Best Paleo Classic Potato Salad is a dream with BBQ or smoked meats—perfect warm or chilled!

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Ingredients

Scale 1x2x3x

• 1.5 pounds Yukon Gold Potatoes, diced
• 5 tablespoons mayo (homemade mayo recipe here)
• 1 tablespoon yellow mustard
• 1/4 cup red onion, minced
• 1 rib celery, minced
• 1/2 teaspoon celery salt + more, to taste
• 1/4 teaspoon dried dill + more, to taste
• 1 teaspoon apple cider vinegar
• dash ground black pepper

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Instructions

1. Add water to a large pot with a lid and bring to a boil.
2. Dice potatoes. I prefer a small dice which allows the potatoes to cook faster and also increases the ratio of sauce to potato–more creamy goodness.
3. Place potatoes in a steamer basket inside the pot, cover, and cook at a boil for about 15 minutes or until tender.
4. In the meantime, place onions and celery in a large bowl.
5. Combine all remaining ingredients to create a delicious sauce.
6. When potatoes are cooked, add them to the bowl with the onions and celery, then toss in the sauce.
7. Serve warm or chill and serve later.

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Notes

To make your own celery salt, which I learned to do specifically for this potato salad recipe, simply combine four parts dried celery leaves with one part unrefined sea salt.  For example, 1 cup dried celery leaves plus 1/4 cup unrefined sea salt.  Grind well with a mortar and pestle, a spice grinder, or a small food processor.  Store in a labeled glass jar and add to homemade potato salad for delicious flavor.