Is It Even Summer Without Potato Salad?

There are just some foods that are summer. Like, have you even had a summer if you haven’t had potato salad? Watermelon. Lemonade. A burger. Maybe a popsicle dripping down your hand on a porch somewhere. It’s not just food—it’s a feeling.

Potato salad has always been one of those for me. Growing up, my best friend Lauren’s mom made the best version I’ve had to this day—classic, creamy, packed with flavor. I still think about it every summer. It set the bar high.

These days, we just eat a little differently—more aligned with pro-metabolic principles, using simple ingredients that support our systems.

Most store-bought or “clean” mayos? Let’s be honest—they overpower everything they touch, and not in a good way. Is it just me?

So I got to work creating a version that still delivers the creamy, nostalgic comfort of a traditional potato salad—without the inflammatory oils and with ingredients that are actually supportive to your system.

And here’s the wild part: When you make sides like this with quality ingredients and a little intention, they’re not just allowed—they’re supportive.

Read this twice: Carbs done right are regulating to your nervous system. They signal safety. Potatoes are loaded with potassium, easy to digest, and provide a quick-burning fuel your body and brain love.

So yes: That creamy, mustardy, herby bowl of goodness you bring to your next BBQ might just be doing more for your well-being than you think.

And on a full-circle note… This is the first recipe I’ve posted here since the blog was called Happy Whole Life. (We’ve evolved. But really, don’t things always come back around?)

Feeling nourished and nostalgic don’t have to be opposites. This potato salad checks both boxes—and your blood sugar will thank you too.

The Best Mayo-Free Potato Salad (Seed Oil Free)

Ingredients (estimated—because I’m a “wing it” kind of cook):

• 1–2 bags of red baby potatoes

• Olive oil

• Salt + pepper

• 4–6 hard-boiled eggs, chopped

• 1 clove of garlic, crushed and finely minced

• 1 large carrot, shredded

• A few tablespoons of feta cheese (go by taste)

• Fresh dill, chopped

• Fresh chives or green onion, chopped

• Dijon mustard

• Apple cider vinegar

Directions:

1. Roast the potatoes:
   Quarter the red potatoes and toss them in olive oil, salt, and pepper.
   Spread on a baking sheet and roast at 375°F for about 25–30 minutes, or until fork tender.
   Let cool, then pop in the fridge.

2. Make the dressing:
   In a small bowl, mix a splash of apple cider vinegar with a spoonful (or two) of Dijon mustard.

3. Assemble the salad:
   In a large bowl, combine roasted potatoes, chopped hard-boiled eggs, minced garlic, shredded carrot, dill, chives, and feta.
   Pour ACV/dijon dressing over the top and toss gently until everything is coated. Add salt and pepper.

4. Final drizzle:
   Drizzle olive oil to bring it all together. I usually taste it here to make sure it’s not dry. Go slow and mix well.
   Taste and adjust seasoning if needed.

This salad gets better as it sits. The yolks break down and mix with the mustard, oil, and vinegar to make a kind of natural mayo dressing. It’s perfect cold from the fridge or packed up for a beach picnic.

Enjoy!

Lindsay :)