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.