Dig into this rich, gluten-free goodie that’s just as scrumptious as the original.
With picnic season fast approaching, I can’t help but crave some of the classics. Usually, I enjoy creamy, zesty potato salad with a freshly grilled veggie burger. But sometimes, gluten doesn’t sit well with me, so I’ll opt for a lettuce wrap or rice cake instead of a bun—plus this gluten-free potato salad.
At first glance, it looks and tastes the same as regular potato salad. It has a creamy, mayo-based sauce, tender pieces of potato and hard-boiled egg, crunchy companions of celery and red onion, plus a tangy hint of sweet relish. The only deviation from the norm is that this recipe uses gluten-free mayonnaise. That makes gluten-free potato salad a breeze to enjoy with a wide variety of people. It’s perfect to bring to a picnic or potluck, especially if you know that there will be a lot of gluten-intolerant folks there.
Every velvety bite of this dish leaves a potato salad-lover feeling satisfied. Bring it to your next summertime shindig where it’s sure to be a star on the picnic table!
Isn’t all potato salad gluten-free?
This is the exact question that ran through my mind when I was shopping on a gluten-free diet. But as it turns out, many store-bought products like potato salad contain hidden gluten sources, such as soy sauce, malt vinegar, or wheat-based thickeners. For people with celiac disease or gluten sensitivity, even small amounts of gluten can cause serious health issues. Cross-contamination during preparation is another common risk. That’s why this recipe is so awesome. It takes the guessing game out of the equation and puts you in control of the ingredients, ensuring the dish is safe and wholesome for everyone.
How do I store leftovers?
Leftover gluten-free potato salad can be stored in an airtight container in the fridge for up to 4 days. For best quality and safety, always use a clean utensil when serving, and avoid leaving the salad at room temp for more than 2 hours. I don’t suggest freezing it, as this can affect the texture of the mayonnaise and potatoes.
Serving suggestions
Keep your meal vegetarian-friendly by pairing gluten-free potato salad with this Best Black Bean Burger Recipe (just switch in gluten-free versions of the bun, breadcrumbs, chipotle and soy sauce), this Baked Falafel Recipe, or Grilled Eggplant. On the other hand, my carnivore friends can savor this potato salad with Baked BBQ Chicken Legs (with a GF BBQ sauce) or Gluten-Free Meatloaf. Top your gluten-free potato salad off with a sprinkle of paprika plus green onions, and you’re good to go.
Ingredients
- 2 1/2 pounds small potatoes washed and cut into bite-sized pieces
- 4 large eggs hard-boiled, peeled, and chopped
- 1/4 cup celery diced
- 1/4 cup red onion finely diced
- 3/4 cup gluten-free mayonnaise
- 1/4 cup sour cream
- 2 1/2 teaspoons apple cider vinegar
- 1 1/2 teaspoons yellow mustard
- Kosher salt to taste
- Black pepper to taste
- 3 tablespoons sweet relish
- Paprika optional, for garnish
- Chives chopped, optional, for garnish
Instructions
- In a large pot, cover the potatoes with water and boil. Reduce heat and simmer until fork tender, about 20-30 minutes. Drain and cool slightly.
- In a large bowl, combine the warm potatoes, chopped eggs, diced celery, and red onion.
- In a separate small bowl, whisk together the gluten-free mayonnaise, sour cream, apple cider vinegar, yellow mustard, salt, pepper, and sweet relish.
- Drizzle the dressing over the potato mixture and gently toss to combine. Refrigerate for at least 1 hour.
- Sprinkle with paprika and chopped chives, if desired, and serve cold.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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