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In a recent survey on our Instagram story, we asked what Whole30 dish you would most likely make for a party or get-together this summer, and the overwhelming answer was: potato salad. Today, we’re sharing this Whole30 Sesame Potato Salad recipe from our Whole30 Brand Partnership Manager, Alyssa Anthony. This popular side dish is easy to prepare, and packs a wallop of flavor.

From Alyssa: “I was inspired to create this sesame potato salad after having dinner at one of my favorite Whole30 Approved restaurants, Bento Picnic in Austin,TX. They have a delicious kabocha potato salad that I love among several other veggie dishes that are packed with flavor. Their kabocha potato salad is topped with sesame which is what lead me to play around with ingredients for this one. Instead of using only mayo as the binder for the salad, I added a dash of sesame oil to play up the sesame flavor, and some coconut aminos to add just a bit of sweetness. You can use any type of potato, but I love using Japanese Sweet Potatoes because their nutty, buttery flavor really shines with the other ingredients. If you haven’t tried them before, they have a purple-ish skin with a golden flesh and they’re absolutely delicious if you’re ever on the hunt for a new root veggie to try during your Whole30. We eat this salad year-round, and it keeps well for a few meals, which makes it nice for meal prep days.”

Whole30 Sesame Potato Salad

Recipe by Alyssa Anthony
Photos by: Brian Kavanagh | The Sophisticated Caveman

Sesame Potato Salad
Photo Credit: Brian Kavanagh
Sesame Potato Salad

Sesame Potato Salad

4.40 from 28 votes
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Ingredients
  

  • 2 lb Japanese sweet potatoes ,scrubbed, peeled, and diced into bite size pieces
  • 2 tbsp Whole30 compatible mayo
  • 2 tbsp coconut aminos
  • 2 tps rice or apple cider vinegar
  • 1 tsp sesame oil
  • Salt to taste

Optional

  • chopped green onions or chives
  • furikake (seaweed and sesame seed topping)
  • toasted sesame seeds

Instructions
 

  • Boil potatoes until easily pierced with a fork
  • Strain and let cool
  • Whisk the Mayo, aminos, vinegar, and oil in a small bowl
  • Using a fork or potato masher, roughly mash the cooled potatoes
  • Add the Mayo mixture to potatoes and mix well
  • Taste and adjust as needed (ex, a dash more of aminos, an extra tsp of Mayo)
  • Salt and pepper to taste
  • Top with toasted sesame seeds, chopped green onion, furikake, etc
Tried this recipe?Let us know how it was!

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Published by Alyssa Anthony

Alyssa Anthony, our Brand Partnership Manager, is a proud West Virginian (GO HERD!) living in Austin, Texas with her husband Evan and their two boxers. With a background in marketing and sales, Alyssa has spent the the better part of a decade working with food and beverage brands in the Whole30 Approved network. When she’s not managing projects for Whole30, you can find her scoping out new coffee shops for her Instagram feed or practicing photography.

Alyssa smiling and standing with hands by her side, wearing a cream patterned shirt and black jeans.

Alyssa Anthony

Brand Partnership Manager

Alyssa Anthony, our Brand Partnership Manager, is a proud West Virginian (GO HERD!) living in Austin, Texas with her husband Evan and their two boxers. With a background in marketing and sales, Alyssa has spent the the better part of a decade working with food and beverage brands in the Whole30 Approved network. When she’s not managing projects for Whole30, you can find her scoping out new coffee shops for her Instagram feed or practicing photography.
ARTICLES BY Alyssa Anthony