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Classic Gluten-Free Potato Salad Recipe

This gluten-free potato salad is a creamy, comforting classic that’s perfect for BBQs and picnics, always a crowd-pleaser that everyone can enjoy together.

Made with tender baby or Yukon Gold potatoes, a simple yet tangy mayo-based dressing, and fresh spring onions or herbs, it’s easy to whip up and naturally gluten-free without any fuss.

Whether you like it warm or chilled, with a bit of a zing from apple cider vinegar or a sprinkle of fresh dill, this salad is a versatile side that pairs beautifully with grilled meats or a fresh green salad.

Plus, it’s a thoughtful choice for anyone avoiding gluten, so everyone can enjoy a proper taste of summer together.

What you’ll love about this recipe

It’s wonderfully inclusive — Everyone can tuck in without worrying about gluten, so it’s perfect for social gatherings where you want everyone to feel welcome and cared for.

Comfort food with a twist- Potato salad is already a classic, but going gluten-free means you get all that creamy, tangy goodness without any of the usual gluten worries. It’s like your favourite picnic staple, just safer and still delicious.

Super versatile — You can jazz it up with all sorts of extras like fresh herbs, crunchy celery, or a dollop of your homemade gluten-free mayo or BBQ sauce. It’s a brilliant canvas for flavours.

It pairs beautifully — Whether it’s alongside a juicy burger, some grilled chicken, or even a simple salad, gluten-free potato salad is the perfect sidekick that adds creaminess and a bit of zing to your meal.

It’s a bit of a crowd-pleaser — Let’s be honest, who doesn’t love a good potato salad? Making it gluten-free means you’re offering something thoughtful and tasty that everyone can enjoy without fuss.

Ingredients

• 900g waxy potatoes, scrubbed
• 2 tbsp red wine vinegar
• 6 tbsp mayonnaise
• 2 tbsp Dijon mustard
• 1/2 tsp freshly ground black  pepper
• 3 hard-boiled eggs
• 1 small celery stalk
• 1/2 tsp salt
• 1/4 cup chopped Gerkin  (sweet pickle)
• 3 scallions
• 2 tbsp chopped parsley

Instructions

• Place the peeled and quartered potatoes in a large pan of water and bring to a boil. Then simmer for 25-30 minutes until the potatoes are soft.
• Allow them to cool.
• Hard boil the eggs and allow them to cool.
• Make the dressing: mix the mayonnaise, mustard, red wine vinegar, salt and pepper.
• Thinly slice the scallions, eggs, gerkin and celery.
• Put the potato salad together, pour the dressing over the top and gently mix.
• Sprinkle the fresh herbs over the top and chill until time to serve.

What to serve with gluten-free

Grilled meats — Think juicy chicken breasts, tender steak, or even some spicy sausages. They’re perfect for soaking up the creamy potato salad and adding a lovely smoky flavour.

Homemade gluten-free BBQ sauce — A dollop of your own BBQ sauce alongside the potato salad can really lift the whole plate, adding a bit of tang and sweetness that everyone will enjoy.

Fresh coleslaw— A crunchy, tangy coleslaw pairs beautifully with potato salad, giving you that lovely contrast of textures and flavours. Plus, it’s another gluten-free classic that’s always a hit.

Simple green salad — A crisp, fresh salad with a light vinaigrette can balance out the richness of the potato salad and keep things feeling fresh and summery.

Gluten-free bread or rolls — If you fancy something a bit more filling, gluten-free bread or rolls are great for mopping up any extra dressing or BBQ sauce.

Are you ready to try my gluten-free potato salad recipe? Then let’s get started:

4th Of July Recipe Collection

These shish kebabs are part of our 4th of July recipe collection. Here are the other recipes in this collection 👇

• Gluten-free flag cake recipe
• Gluten-free coleslaw recipe
• Gluten-free shish kebabs recipe
• Gluten-free chocolate chip cookies recipe

Gluten-Free Potato Salad Tips

Don’t salt the potato water

It might sound odd, but skipping salt in the boiling water helps keep the potatoes from soaking up too much salt and getting mushy. You can always season the salad dressing later to taste.

Cook potatoes whole

Boiling whole baby potatoes means they hold their shape better and don’t turn into a gloopy mess. Once cooked, chop them up to your preferred chunkiness.

Use waxy potatoes

Yukon Gold or baby potatoes — They hold together nicely and give you that lovely creamy texture without falling apart.

Let potatoes cool

Before mixing — Spread them out on a board or tray for a few minutes after cooking to let steam escape. This helps the salad not get watery and keeps the dressing from getting diluted.

Make the dressing

While the potatoes cook, Whip up your mayo-based or vinaigrette dressing in the meantime so you can mix everything quickly once the potatoes are ready. This saves time and keeps things fresh.

Add some crunch and freshness

Toss in finely chopped celery, spring onions, or chives for texture and a bit of zing. It really lifts the salad from just creamy to deliciously vibrant.

Hard-boiled eggs are a classic touch

Chop them roughly and fold them in for extra creaminess and protein. Plus, they make the salad look a bit posh and proper.

Chill before serving

Chop your salad in the fridge for at least an hour to let the flavours mingle beautifully. Just give it a gentle stir before serving.

Feel free to jazz it up

Add a sprinkle of paprika, fresh herbs like dill or parsley, or even a bit of pickle relish for that extra flavour punch.

Store leftovers properly

Keep your potato salad in an airtight container in the fridge and enjoy it within 3 days for the best taste and freshness.

Frequently Asked Questions

Is potato salad naturally gluten-free?

Most potato salad recipes are naturally gluten-free as long as you use gluten-free mayonnaise and ensure any added ingredients like pickles or dressings are gluten-free too.

Can I substitute fresh dill if I don’t have it?

Absolutely! Fresh parsley, chives, or even cilantro work brilliantly as alternatives to dill, giving your salad a lovely fresh flavour.

How should I cook the potatoes to avoid a mushy salad?

Use waxy potatoes like Yukon Gold or baby potatoes, and boil them whole or in large chunks until just fork-tender. Avoid overcooking to keep the salad from turning mushy.

Can I make the potato salad ahead of time?

Yes, making it a few hours or even the day before is ideal. It allows the flavours to meld beautifully. Just keep it chilled in the fridge until serving.

How long does gluten-free potato salad keep?

Store it in the fridge in an airtight container for up to 3-4 days. It’s best enjoyed within that time frame for freshness and flavour.

Can I freeze gluten-free potato salad?

Freezing isn’t recommended as it tends to make the potatoes mushy and ruins the texture.

What are some tasty add-ins for gluten-free potato salad?

Try chopped celery, red onion, hard-boiled eggs, crispy bacon, fresh herbs, or even a bit of pickle relish for extra crunch and flavour.

 Is potato salad safe to leave out at a picnic?

Potato salad should only be left out for up to 2 hours at room temperature, or 1 hour if it’s hot outside. Keep it chilled as much as possible to avoid any risk.

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