Gluten-Free Potato Salad
Gluten-Free Potato Salad
Ingredients
For the Potato Salad
- 2 pounds Yukon Gold potatoes, peeled and cut into 3/4 inch cubes
- 2 celery stalks, finely chopped
- 1/4 cup red onion, finely diced
- 3 hard-boiled eggs, chopped
- 2 tablespoons fresh dill, chopped
- 1/2 teaspoon paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
For the Dressing
- 3/4 cup gluten-free mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar, optional, for balance
Instructions
- 1
Place the cubed Yukon Gold potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are tender when pierced with a fork but not mushy, about 15 to 20 minutes.
⏱️ 20 min - 2
While the potatoes are cooking, prepare the dressing. In a medium bowl, whisk together the gluten-free mayonnaise, yellow mustard, apple cider vinegar, and optional granulated sugar until smooth and well combined.
⏱️ 5 min - 3
Once the potatoes are cooked, drain them thoroughly in a colander. Allow them to sit in the colander for a few minutes to steam dry, which helps the dressing adhere better.
⏱️ 5 min - 4
Transfer the warm potatoes to a large mixing bowl. Add the finely chopped celery, diced red onion, chopped hard-boiled eggs, chopped fresh dill, paprika, remaining 1 teaspoon of salt, and freshly ground black pepper.
⏱️ 5 min - 5
Pour the prepared dressing over the potato mixture. Gently fold everything together with a rubber spatula until the potatoes are evenly coated. Be careful not to mash the potatoes.
⏱️ 2 min - 6
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. For best results, chill for at least 4 hours or overnight. Taste and adjust seasoning before serving if needed.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Gluten-Free Potato Salad
Ingredients
For the Potato Salad
- 2 pounds Yukon Gold potatoes, peeled and cut into 3/4 inch cubes
- 2 celery stalks, finely chopped
- 1/4 cup red onion, finely diced
- 3 hard-boiled eggs, chopped
- 2 tablespoons fresh dill, chopped
- 1/2 teaspoon paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
For the Dressing
- 3/4 cup gluten-free mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar, optional, for balance
Instructions
- 1
Place the cubed Yukon Gold potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are tender when pierced with a fork but not mushy, about 15 to 20 minutes.
⏱️ 20 min - 2
While the potatoes are cooking, prepare the dressing. In a medium bowl, whisk together the gluten-free mayonnaise, yellow mustard, apple cider vinegar, and optional granulated sugar until smooth and well combined.
⏱️ 5 min - 3
Once the potatoes are cooked, drain them thoroughly in a colander. Allow them to sit in the colander for a few minutes to steam dry, which helps the dressing adhere better.
⏱️ 5 min - 4
Transfer the warm potatoes to a large mixing bowl. Add the finely chopped celery, diced red onion, chopped hard-boiled eggs, chopped fresh dill, paprika, remaining 1 teaspoon of salt, and freshly ground black pepper.
⏱️ 5 min - 5
Pour the prepared dressing over the potato mixture. Gently fold everything together with a rubber spatula until the potatoes are evenly coated. Be careful not to mash the potatoes.
⏱️ 2 min - 6
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. For best results, chill for at least 4 hours or overnight. Taste and adjust seasoning before serving if needed.
⏱️ 60 min