Traditional potato salad made with gluten-free ingredients, excluding the crunchy toppings. Indulge in the ultimate summer side dish with our velvety homemade potato salad!
When you type “are potatoes gluten free?” into Google, how many results do you get?
Evidently, people are curious, and I’m happy to answer their question with a resounding YES! If you’re trying to avoid gluten but still want potatoes, then you’re in luck because my Gluten Free Potato Salad is the perfect side dish for your next gluten-free summer picnic or barbecue!
The ideal summertime side dish, this traditional creamy potato salad recipe is quite adaptable. Although we enjoy our potato salad without any mix-ins, it’s equally easy to add your favorite crunchy toppings.
Traditional Summer Appetizer
My mom has been making this gluten-free potato salad recipe since I was a kid, and she still does. In response to our family’s tastes, she has modified the recipe throughout the years to leave out crunchy ingredients like celery and onions; however, I can suggest some alternatives if you prefer your potato salad with a bit more texture.
Her simple vinaigrette recipe, which she tosses with warmed potatoes to impart a zesty, zingy flavor, remains unchanged. It’s just fantastic.
In our family, a large bowl of creamy potato salad accompanied with Judy’s Baked Beans, The Best Fruit Dip Ever, and Grandpa’s Pasta Salad is an essential component of every summer BBQ or gathering. This spread is absolutely unbeatable!
Things Required
The simple ingredients for this top-notch potato salad dish are constantly in my pantry. The following items are required:
For the ultimate classic potato salad, nothing beats russet potatoes. Even though they’re soft, the potato salad manages to keep their form.
Whether you’re watching your gluten intake or not, a traditional Midwestern potato salad isn’t complete without chopped, hard-boiled eggs.
Mayonnaise: My favorite gluten-free option is Hellman’s Olive Oil Mayonnaise. Even though this potato salad recipe calls for eggs, we always have Hellman’s Vegan Mayonnaise on available. Make sure the product is gluten-free by reading the label, even if you don’t use these brands.
To make the homemade vinaigrette, you’ll need a neutral-tasting oil (such as canola or vegetable), apple cider vinegar, lemon juice, dry mustard, salt, paprika, and a pinch of sugar. Drizzle the dressing over the hot potatoes. No problem!
Get Creative
Although we like our gluten-free potato salad on the creamy side, you can add crisp with any of the following mix-ins:
- Garlic, chopped
- White or red onion, minced
- Onions cooked in caramel
- Celery, sliced
- Pickles with minced dill
- Dill, fresh and chopped
- Smoked bacon, chopped
- Jalapeo pepper, chopped
Can You Buy Potato Salad From The Store Without Gluten?
Even though potato salad usually doesn’t ask for gluten-containing ingredients, there is a chance that it could be cross-contaminated in the manufacturing facility where it is made and packaged.
Is “gluten free” mentioned on the label? Is there a statement that reads “processed in a facility that also processes foods containing wheat”? All of these items warrant your utmost attention.
Making homemade potato salad is so much better than store-bought that it raises my blood pressure by thinking about it. Tub potato salad, in my opinion, is invariably too sweet, even though I prefer a tangier, salty variety.
Is it Possible to Make the Potato Salad in Advance?
The fact that it may be fully prepared many days in advance is another reason why this gluten-free potato salad dish is one of my favorites. It improves with time in the fridge!
In my experience, the hard-boiled eggs, dressing, and potatoes are often made on the first day, and the mayonnaise is added on the second. Take your pick between days 2–4.
Sure, I can buy you some potato salad that isn’t contaminated with gluten.
Goes well with this Quick Potato Salad!
Make a score on each potato.
Begin with 2 and a half pounds of russet potatoes. That’s about the size of two or three huge potatoes, or four or five smaller ones; to ensure even cooking, purchase potatoes of uniform size.
After washing, score the potatoes lengthwise across the middle with a paring knife to make a small potato belt. After they’re cooked, the skins will come off easier with this method.
Second Step: Saute the potatoes.
Boil the potatoes in a big saucepan of cold water over high heat after adding them. It might take around fifteen minutes.
Reduce the heat to medium and simmer for 20 to 40 minutes, or until a knife or skewer can be put into the middle of the potatoes (the exact amount of time will depend on their size). To keep the potatoes from being mushy or mealy, take careful not to cook them for too long.
Toss the potatoes in a colander once they are fork-tender; let them cool for 15 minutes, or until they are comfortable to handle while still warm.
To make the vinaigrette, go to Step 3.
Infuse the heated, chopped potatoes with flavor by whisking or shaking together the simple vinaigrette as they cook.
Vegetable, canola, or avocado oil—extra virgin olive oil works too!—along with apple cider vinegar, lemon juice, salt, sugar, dry mustard powder, and paprika makes up that mixture. This is most assuredly not a sugary potato salad; just enough to counteract the sourness of the vinaigrette.
Peel the potatoes with the paring knife and chop them into pieces; you don’t have to be exact; I prefer a rustic potato salad.
After the potatoes are heated, pour 3/4 of the dressing over them and mix with a spatula. Set aside for at least one hour, or even overnight, to let the potato salad and the rest of the vinaigrette chill in the fridge.
Step 4: Boil the eggs until they are firm.
In a small saucepan, place four large eggs and cover them with cold water by an inch while the potatoes cook. After the water boils, cover the pot and remove it from the heat. Allow the eggs to sit for 12 minutes.
After the initial 12 minutes, remove the eggs from the heat and set them aside to cool for another 10 to 15 minutes in a dish of ice water.
After that, cut and peel! Put the chopped hard-boiled eggs in a covered container and put it in the fridge with the marinated potatoes.
Fifth, put everything together.
Finish off the chilled potatoes with a drizzle of the leftover vinaigrette just before serving. Top with chopped hard-boiled eggs and mayo. It can be served immediately after mixing, or stored in the fridge for up to three days.
The gluten-free potato salad is quite delicious; it tastes just like deviled eggs.
This simple, traditional, summery gluten-free side dish is only the beginning; eat all the potatoes you can eat! Have fun!
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