Gluten-Free Potato Salad
This gluten-free potato salad, made with Yukon Gold potatoes, features a rich, buttery base complemented by a tangy-sweet dressing with pickle relish and vinegar. Crunchy celery and onion add texture, making it a refreshing and satisfying side for BBQs, picnics, or meal prep.
Servings: 8 servings
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
Serving: 1serving | Calories: 363kcal | Carbohydrates: 31g | Protein: 7g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 1298mg | Potassium: 664mg | Fiber: 4g | Sugar: 3g | Vitamin A: 188IU | Vitamin C: 29mg | Calcium: 38mg | Iron: 2mg