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This creamy gluten-free potato salad is the perfect side dish to serve alongside any summer meal. This recipe will turn everyone into a potato salad lover, and since it's gluten-free, the whole party can enjoy it.
This creamy potato has all the best ingredients, it's a recipe that I have been making for years, and it has turned more than one potato salad hater into a total potato salad lover. There is just something about soft, fluffy potato mixed with a little bit of crunch and coated in the best creamy sauce. It really is the best potato salad recipe there is.
Is potato salad gluten-free?
Yes, traditionally, the ingredients for potato salad are gluten-free. That is not to say all potato salads are gluten-free because there could be some hidden gluten in some of the ingredients, especially store-bought varieties. This gluten-free potato salad uses simple ingredients, so it is easy to make in no time.
- Potatoes - I only use golden potatoes for potato salad.
- Hard Boiled Eggs
- Sweet Onion
- Dill Pickle Relish - I use Bubbies brand. I know some people use sweet relish, but trust me, dill relish is the way to go.
- Mayonnaise - Use the one you like, I typically use the Primal Kitchen brand, or I will make my own gluten-free mayonnaise because I always have the ingredients on hand.
- Yellow Mustard
- Garlic Powder
- Onion Powder
Ingredient notes and substitutions.
- Can you make this an egg-free potato salad? - Yes, you can leave the eggs out of this recipe and make it an egg-free potato salad. You would also want to make sure that the mayonnaise you are using is egg-free, making this a vegan, gluten-free potato salad.
- Is potato salad dairy-free? - This gluten-free potato salad recipe is also a dairy-free potato salad.
How to make creamy gluten-free potato salad.
- Boil the potatoes and hard boil, peel, and rough chop the eggs.
- Chop the onion and celery.
- Add the cooked and chopped potatoes to the eggs, onion, and celery into a large bowl.
- Mix the sauce ingredients together in a small bowl.
- Mix the sauce over the potato mixture.
- Let the potato salad rest in the fridge until you are ready to serve.
Potato salad FAQ.
Yukon gold potatoes are the best kind of potatoes for making potato salad. These potatoes have a thinner skin, and they also hold their shape better after being boiled. Yukon gold potatoes also have less starch than russet potatoes, which helps them not turn to mush in your potato salad.
This is a personal preference whether or not you want to peel potatoes for making potato salad. I use Yukon gold potatoes, and therefore I do not peel my potatoes because they have thinner skin, and I like the texture it adds to the potato salad. If you don't like potato skin, then peel your potatoes before boiling.
The secret to the best potatoes in potato salad is to cook the potatoes as whole as possible. The more you chop the potatoes, the more water it absorbs. You want to avoid that when making potato salad. Try to look for evenly sized potatoes. If you have potatoes that are larger, just cut them enough to be about the same size so that they cook evenly.
You also always want to start the potatoes in cold water. Bring the potatoes and water to a boil and let them cook just until they are fork-tender. You do NOT want them to fall apart.
There are a few things that can make your potato salad watery or mushy.
1. Always start with the right potatoes; use Yukon gold and not something like a russet. Yukon gold potatoes absorb the sauce without becoming mushy.
2. Do NOT salt the potatoes while they are being cooked or while the potatoes are warm. Salt makes potatoes release water, and this can make your potatoes mushy and your potato salad watery.
3. Drain and let the potatoes cool before adding them to the sauce for potato salad. The steam from the hot potatoes can water down your sauce.
This gluten-free potato salad recipe is one that I make ahead of time, all the time. I love this potato salad fresh, but there is just something about how all the flavors come together even more after spending the night in the fridge. Don't be afraid to make it a day or two ahead of time.
Storing potato salad.
- How long does potato salad last in the fridge?
Potato salad will last in a sealed container in the fridge for about five days.
- How long can potato salad last out of the fridge?
Because this gluten-free potato salad has a mayonnaise base, leaving it out of the fridge for more than two hours is not recommended. If you need it to be out longer than that, I suggest portioning it out and leaving the remaining potato salad in the fridge, and bringing more out as needed to keep it fresh for longer.
More gluten-free side dishes.
Creamy Gluten-free Potato Salad
- 2-3 Pounds Yukon Gold Potatoes
- 2 Cups Diced Celery
- 1 Medium Diced Sweet Onion
- 4 Roughly Chopped Hardboiled Eggs
- 1 ¾ Cup Mayonnaise
- 2 ½ Tablespoons Yellow Mustard
- ¾ Cup Dill Pickle Relish
- 2 Teaspoons Salt
- 1 Teaspoon Garlic
- 1 Teaspoon Onion Powder
- ½ Teaspoon Paprika
Cook the potatoes.
- Wash your potatoes and then cut them into equal size pieces. Do not fully dice them at this point.2-3 Pounds Yukon Gold Potatoes
- Place the potatoes into a pot of cold water with the potatoes fully submerged.
- Bring the potatoes to a boil and let them cook until they are fork tender. You do not want them to start falling apart.
- Once the potatoes are fork tender drain them and then cut the potatoes into bite sized pieces and let them cool.
Hardboil the eggs.
- Place the eggs into a small pot covered with water.4 Roughly Chopped Hardboiled Eggs
- Bring the pot to a boil over medium-high heat.
- Once the water is boiling, reduce the temperature to low, place a lid on the pot and let it simmer for twelve minutes.
- When the timer goes off, drain the eggs and place them into an ice bath to rest.
- Peel and chop the potatoes once they are cool enough to handle.
- Dice the celery and sweet onion and add them to a bowl along with the cooled potatoes and hard boiled eggs.2-3 Pounds Yukon Gold Potatoes, 2 Cups Diced Celery, 1 Medium Diced Sweet Onion, 4 Roughly Chopped Hardboiled Eggs
Make the sauce for potato salad.
- Mix the sauce ingredients into a small bowl.1 ¾ Cup Mayonnaise, 2 ½ Tablespoons Yellow Mustard, ¾ Cup Dill Pickle Relish, 2 Teaspoons Salt, 1 Teaspoon Garlic, 1 Teaspoon Onion Powder, ½ Teaspoon Paprika
Make the potato salad.
- Pour the mixed sauce over the potatoes, celery, onion, and eggs and stir to coat everything with the sauce.
Chill the potato salad.
- Cover the potato salad and place it in the fridge until you are ready to serve. Make sure to give it at least an hour to fully chill before serving.
- Use Yukon gold potatoes.
- You do not have to peel the potatoes, but you can if you want to.
- Cook the potatoes starting in cold water and do not overcook them.
- Do not fully dice the potatoes before boiling them.
- Do not salt the potatoes by themselves.
- Leave out the eggs to make this an egg-free potato salad.