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Creamy Southern Potato Salad

Creamy Southern Potato Salad

Anyone else love a good pickle-y, Creamy Southern Potato Salad as much as I do? Summer may be over but football season calls for comfort food too!


The best part? It’s Whole30 approved and Paleo friendly and gets better everyday it chills in the fridge. Get the recipe on the blog today!

Creamy Southern Potato Salad

Serves: 6-8


  • 3 lbs Yukon gold potatoes, diced (Whole30) or use white sweet potatoes if Paleo

  • 1 cup avocado oil mayo

  • 1/2 cup dill pickles, finely chopped

  • 1/4 cup pickle juice

  • 1 tablespoon honey (omit if Whole30)

  • 1 tsp celery seed

  • 1 1/2 tablespoons dijon mustard

  • 1 tablespoon apple cider vinegar

  • 1/2 tsp fine sea salt

  • 1/4 tsp black pepper

  • 1/4 tsp paprika

  • 3 celery stalk, diced

  • 4 hard boiled eggs, chopped

  • 1/2 of a yellow onion, diced

  • Green onions, chopped, for garnish


  1. Place the diced potatoes in a large pot. Fill the pot with water, until the potatoes are submerged by 1 inch. Add 3 large pinches of salt. Cook over medium-high heat until water begins to boil. Reduce heat to a simmer, cover with lid and continue to cook for 6-9 minutes, or until potatoes are tender.

  2. Drain the potatoes in a colander. Allow them to cool. Meanwhile, begin prepping the sauce.

  3. In a medium mixing bowl, combine the mayo, pickles, pickle juice, honey, celery seed, mustard, apple cider vinegar, salt, pepper, and paprika. Whisk until well combined.

  4. When the potatoes have finished cooling, transfer them to a large mixing bowl. Pour the mayo mixture over the potatoes. Add the celery, eggs, and onion. Toss until well combined and evenly coated. Add more salt + pepper to taste.

  5. Refrigerate for 2 hours minimum before serving. Top with green onions and paprika before serving. Enjoy!

*Store in the refrigerator for up to 5 days. I think its the best on day 2-3 :)

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