Potato salad has always been a favorite of mine, especially for BBQs and picnics. The Yukon Gold potatoes provide a rich, buttery foundation, while the dressing—enhanced with pickle relish and vinegar—adds a lively kick with a touch of sweetness. Crunchy celery and onion bring a crisp contrast, keeping the gluten-free potato salad bright and satisfying. Whether you’re serving it at a cookout or meal prepping for the week, this is a refreshing, light, yet satisfying side dish that never disappoints.
Gluten-Free Potato Salad Recipe
This potato salad is the perfect balance of creamy, tangy, and subtly sweet. Yukon Gold potatoes create an irresistibly smooth base, while the dressing—brightened by pickle relish and vinegar—delivers a zippy contrast with just a hint of sweetness. I have some vegan friends and just swap out the mayonnaise for some vegan mayo, and it’s just as creamy and delicious. The light, flavorful dressing coats every bite without being overpowering, and a touch of fresh dill brings the perfect burst of herbal freshness that every great potato salad needs.
Gluten-Free Potato Salad
Ingredients
- 2 ½ pounds Yukon gold potatoes, You can use any potato for potato salad, but I prefer a waxy kind to a starchy kind for its smooth consistency and texture.
- 1 tablespoon and 1 teaspoon of salt, divided
- 1 cup mayonnaise
- ½ cup pickle relish, Sub for 1/4 cup of dill pickle relish for a tangier salad.
- 2 tablespoons yellow mustard
- 1 tablespoon chopped fresh dill, Sub fresh dill for 1 teaspoon of dried in a pinch.
- 1 tablespoon sugar, Omit for a tangier salad.
- ½ teaspoon pepper
- 2 teaspoons apple cider vinegar
- 2 celery ribs, diced
- ¼ cup red onion, diced
- 4 boiled eggs, chopped
- Sweet paprika, for garnish, optional
Instructions
- Begin by peeling and cutting your potatoes into 1-inch, bite-sized cubes.
- To a medium pot, add your cubed potatoes, 1 tablespoon of salt, and enough water to completely cover them. Place on the stove on high heat until the water begins to boil, then continue to boil them for 10-12 minutes, just until the potatoes are fork tender without being too overdone or mushy.
- Drain your potatoes in a colander and leave to cool and dry while you prepare the dressing.
- In a medium bowl, add your mayonnaise, pickle relish, mustard, salt, pepper, dill, sugar, and apple cider vinegar, and mix until everything is thoroughly combined.
- Toss in your celery and onions and mix well before adding your drained potatoes and chopped boiled egg.
- Allow the potato salad to chill covered in the fridge for at least 2 hours and when ready to eat, garnish with more fresh dill, a sprinkle of paprika, and serve!
Notes
- The salad needs time to chill in the fridge for the flavors to meld. Make this 2 hours to 1 day before your event for optimal freshness!
- Choose the Right Potatoes – Yukon Golds are great for their creamy texture, but if you prefer a firmer bite, use red potatoes.
- Uniformly cut potatoes and mix-ins to ensure consistent bites.
- Add salt, boiling potatoes in salted water enhances their flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Potato Salad Step by Step
Gather the Ingredients: Gather all the ingredients together.
Cook the Potatoes: In a large pot, add 2 pounds of Yukon Gold potatoes and cover with cold water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes or until the potatoes are fork-tender. Drain and let them cool slightly before peeling and cutting into bite-sized pieces.
Prepare the Dressing: In a medium bowl, whisk together ½ cup mayonnaise, 2 tbsp pickle relish, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, ½ tsp salt, and ¼ tsp black pepper until smooth and well combined.
Assemble the Salad: In a large mixing bowl, combine the chopped potatoes, ½ cup finely diced celery, and ¼ cup finely diced red onion. Pour the dressing over the potatoes.
Toss the Salad: Gently toss until evenly coated.
Add Freshness: Sprinkle in 1 tbsp chopped fresh dill and gently fold it into the salad. Taste and adjust seasoning if needed.
Chill and Serve: Cover and refrigerate for at least 30 minutes (if not 2 hours) before serving to allow the flavors to meld. Serve chilled, and enjoy!
Serving Suggestions
Potato salad is a Southern staple and one of my favorite side dishes to make in the warmer months. You’ll find me making this for all our barbecues to go alongside hamburgers and hot dogs and fried chicken. It’s perfect for backyard hangouts and picnics.
Storage Instructions
Store potato salad in an airtight container in the refrigerator for up to 4 days. For the best flavor, let it chill for at least 2 hours before serving to allow the flavors to meld. If the salad seems dry after refrigeration, stir in a little extra mayo or a splash of vinegar before serving.
Could I make this without the relish; or is that a crucial element?
Hi Maggie, It won’t have as much flavor but you can leave it out!