This is a straightforward mayo-dressed potato salad โ Yukon gold potatoes, celery, green onion, fresh dill, Dijon mustard, and a squeeze of lemon, all bound with avocado-oil paleo mayo. It comes together in 25 minutes and holds up well at a cookout without wilting. On its own itโs a solid side, but pair it with grilled chicken or hard-boiled eggs and you have a genuinely filling plate.
About the ingredients
- Paleo mayo: This is the one ingredient worth a quick label check. Paleo mayo uses avocado oil instead of soybean or canola oil and skips added sugar. Primal Kitchen is the most widely available brand. Regular mayo works fine here if youโre not avoiding seed oils โ the flavor difference is minimal.
- Yukon gold potatoes: The recipe calls for Yukon golds, not red potatoes. Theyโre waxier than russets, which means they hold their shape after boiling and donโt turn to mush when you toss them with the dressing.
- Fresh dill vs. dried: Dried dill is noticeably weaker. If you only have dried, use about a teaspoon, but fresh is worth buying for this one โ itโs doing real work in the flavor.
- Half a lemon: This is both acid for flavor and a partial substitute for vinegar. Donโt skip it; it keeps the dressing from tasting flat and heavy.
The technique that matters
The single most important step is letting the potatoes cool completely before you dress them. Hot potatoes absorb the mayo unevenly and can turn the dressing greasy and broken-looking. Spread them on a sheet pan in the fridge rather than piling them in a bowl โ they cool faster with more surface area exposed. Once theyโre fully cold, cut them into quarters or bite-size wedges; cutting before cooling causes them to crumble at the edges. Toss gently rather than stirring hard โ you want the dressing to coat each piece, not mash the potato into the bowl. Add the dressing at the table if youโre serving this at a cookout rather than pre-dressing and transporting it โ a pre-dressed salad left sitting in the heat goes greasy and loses the brightness of the lemon.
If something goes sideways
- The dressing tastes bland: The fix is almost always more salt, not more mayo. Add salt in small pinches, toss, and taste after each addition. A little extra lemon juice also sharpens everything up quickly.
- The salad is watery at the bottom of the bowl: Celery releases moisture over time. If youโre making this more than a few hours ahead, salt the diced celery lightly, let it sit for 10 minutes, then pat it dry before adding it to the bowl.
- The potatoes fell apart: They were overcooked or cut while still warm. Next time, start checking for doneness at 12 minutes โ a knife should slide in with just a little resistance, not glide through freely.
- The mayo dressing looks greasy or separated: The potatoes were probably still warm when dressed. Chill the salad for 20 minutes, then stir gently โ it usually comes back together as everything cools.
- It needs more protein to work as a main: Stir in two or three chopped hard-boiled eggs after dressing, or serve alongside grilled chicken. The existing ingredients are all paleo-compliant, so either addition fits the recipeโs dietary style.
Summer Fresh Potato Salad with Dill and Lemon
Equipment
- Large stockpot (6-quart)
- Colander
- Large mixing bowl
- Sheet pan (for cooling potatoes)
- Sharp Chefโs Knife
- Cutting board
Ingredients
- 1 ยฝ pounds small Yukon gold potatoes or red potatoes, about 680g
- 3 ribs celery diced, about 150g
- 2 stalks green onions (scallions) thinly sliced
- 1 heaping tablespoon fresh dill finely chopped, about 4g
- ยฝ medium lemon juiced, about 1 tablespoon / 15ml
- ยฝ cup paleo mayonnaise avocado oil-based, 120ml
- 1 tablespoon Dijon mustard 15ml
- ยฝ teaspoon freshly ground black pepper plus more to taste
- 1 teaspoon fine sea salt for seasoning
- 1 teaspoon sea salt for boiling water
Instructions
- Wash potatoes and place them whole (unpeeled) in a large stockpot. Cover with cold water by about 2 inches (5cm) and add 1 teaspoon of sea salt. Bring to a boil over high heat.1 1/2 pounds small Yukon gold potatoes, 1 teaspoon sea salt
- Once boiling, reduce heat to a steady simmer and cook for 12-15 minutes, or until a knife slides into the centre of the largest potato with just slight resistance. Start checking at 12 minutes โ overcooked potatoes will crumble when tossed.1 1/2 pounds small Yukon gold potatoes
- Drain the potatoes in a colander and spread them in a single layer on a sheet pan. Refrigerate uncovered for 30-45 minutes until completely cool to the touch. Do not cut them while hot โ they will crumble at the edges.1 1/2 pounds small Yukon gold potatoes
- Mix the celery, green onions, fresh dill, lemon juice, mayonnaise, and mustard in a large bowl.3 ribs celery, 2 stalks green onions (scallions), 1 heaping tablespoon fresh dill, 1/2 medium lemon, 1/2 cup paleo mayonnaise, 1 tablespoon Dijon mustard
- Cut cooled potatoes into fourths or bite-size wedges.1 1/2 pounds small Yukon gold potatoes
- Add the potato wedges to the mayonnaise mixture and toss gently until evenly coated. Avoid stirring aggressively โ you want dressed potato pieces, not mashed potato salad.1 1/2 pounds small Yukon gold potatoes
- Season generously with sea salt and fresh pepper, mix to combine.1/2 teaspoon freshly ground black pepper, 1 teaspoon fine sea salt
- Cover and chill in the refrigerator for at least 1 hour before serving to let the flavours meld. Give it a gentle stir and taste for seasoning before bringing to the table.
Notes
Nutrition
FAQ
Can I make this potato salad the night before?
Yes โ it actually tastes better after a few hours in the fridge once the flavors have had time to settle. Make it the night before, keep it covered in the refrigerator, and give it a gentle stir before serving; you may want to add a small squeeze of lemon to freshen it up.
What can I add to make this more of a complete meal?
Chopped hard-boiled eggs are the easiest addition โ two or three eggs stirred in after dressing add protein without changing the flavor profile. Diced cooked chicken also works well and keeps the salad paleo-friendly.
How do I keep the potatoes from getting mushy?
Stop cooking them the moment a knife slides in with just a little resistance โ overcooked potatoes break apart the moment you toss them. Yukon golds are more forgiving than russets, but they still go soft fast if you let them boil too long.