Gluten-Free Potato Salad Recipe

Potato Salad
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  • 60 mins
  • Prep: 20 mins,
  • Cook: 40 mins
  • Yield: 6 to 8 servings
Ratings (11)

Potato salad is a classic family favorite. This gluten-free recipe is one that everyone can dig into, gluten-free or not. And it's perfect for a backyard cookout, picnic, or other outdoors eating event. 

The ingredients are typical of most potato salads. The only difference is the use of gluten-free mayonnaise.

What You'll Need

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

How to Make It

  1. Peel and cook the potatoes in boiling, salted water until tender, about 30 to 40 minutes.
  2. Drain and cool.
  3. Cut the potatoes into 1/2- to 1-inch cubes and place in a large bowl.
  4. In a small mixing bowl, whisk together mayonnaise, vinegar, mustard, optional sugar, celery seed, salt, and pepper. Set aside. 
  5. Gently fold celery, onions, green onions, parsley, and eggs into the bowl with the cubed potatoes. Pour dressing over vegetables and fold gently until thoroughly combined.
  1. Chill for several hours, or up to two days before serving.
  2. Just before serving, garnish with paprika and a sprig of parsley.

Note: 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.