Creamy Gluten-free Potato Salad
This creamy gluten-free potato salad is the perfect side dish to serve alongside any of your favorite bbq recipes.
Ingredients
- 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
Instructions
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.
Mix
- 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.
Notes
Notes:
- Use Yukon gold potatoes. Yukon gold potatoes are ideal for potato salad due to their creamy texture and buttery flavor. They hold their shape well when boiled, making them perfect for a chunky potato salad.
- You do not have to peel the potatoes, but you can if you want to.
- Overcooking the potatoes can produce a mushy texture, which may not be desirable for a chunky potato salad. Additionally, make sure to season the water with salt to enhance the flavor of the potatoes as they cook.
- 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. To make this an egg-free potato salad, omit the eggs from the recipe. This will also allow those with dietary restrictions or allergies to enjoy the dish.
- Make this gluten-free potato salad up to two days before. It will stay fresh in the fridge for about five days.
- Do not leave the potato salad at room temperature for two hours.
Nutrition
Calories: 401kcalCarbohydrates: 24gProtein: 6gFat: 32gSaturated Fat: 5gPolyunsaturated Fat: 18gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 91mgSodium: 1004mgPotassium: 532mgFiber: 3gSugar: 3gVitamin A: 305IUVitamin C: 20mgCalcium: 44mgIron: 1mg
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