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gluten-free potato salad recipe

Classic Gluten-free Potato Salad

Avatar for Becky Terrell
Gluten-free potato salad is a creamy, comforting classic that’s perfect for BBQs and picnics—always a crowd-pleaser everyone can enjoy together
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American, English
Servings 6 Servings
Calories 250 kcal

Equipment

Ingredients
  

  • 900 g waxy potatoes, scrubbed
  • 2 tbsp red wine vinegar
  • 6 tbsp mayonnaise
  • 2 tbsp Dijon mustard
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp salt
  • 3 hard-boiled eggs
  • 1 small celery stalk
  • 2 tbsp 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.

Nutrition

Calories: 250kcalCarbohydrates: 26gProtein: 7gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 99mgSodium: 421mgPotassium: 759mgFiber: 3gSugar: 3gVitamin A: 367IUVitamin C: 16mgCalcium: 42mgIron: 2mg
Keyword potato salad
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