Gluten-Free Potato Salad Recipe

Gluten-Free Potato Salad Image Teri Gruss
Gluten-Free Potato Salad. 2013 © Teri Gruss
  • 60 mins
  • Prep: 20 mins,
  • Cook: 40 mins
  • Yield: 6-8 servings
Ratings (11)

A classic family favorite potato salad recipe and one that everyone can dig into, gluten-free or not. This is one of my favorite backyard cookout salad recipes!

What You'll Need

  • 6 medium russet potatoes (Idahos)
  • 1 teaspoon salt for cooking potatoes
  • 1 cup chopped celery
  • 1/2 cup chopped yellow onions
  • 3 sliced green onions
  • 1/2 cup chopped fresh curly parsley (save a sprig for garnish)
  • 3 chopped hard-cooked eggs
  • 1 cup gluten-free mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon prepared mustard
  • 2 teaspoons cane sugar, optional
  • 2 teaspoons celery seed
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon paprika for garnish

How to Make It

  1. Peel and cook the potatoes in boiling, salted water until tender, about 30-40 minutes.
  2. Drain and cool (you can set the colander in a large bowl of ice to speed up the cooling time.)
  3. Cut the potatoes into 1/2 to 1-inch cubes.
  4. Whisk mayonnaise, vinegar, mustard, sugar, salt, pepper, and celery seed in a mixing bowl. Gently fold celery, onions, and eggs into cubed potatoes. Pour dressing over vegetables and fold gently until thoroughly combines.
  1. Chill for several hours, or up to two days before serving.
  2. Just before serving, garnish with paprika and a sprig of parsley.

Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.