This classic potato salad is gluten-free and does not contain any crunchy ingredients. This creamy and smooth homestyle potato recipe is a great summer side dish.
It’s clear that people want to know, and I am happy to answer YES. It’s good to know that you can still eat potatoes even if your diet is gluten-free. My gluten-free potato Salsa recipe is perfect for your next summer picnic or BBQ!
This creamy, classic potato salad is the perfect side dish for summer and can be easily customized. Thank you Very Much, we prefer to keep our potato salad free of crunchy ingredients, but it’s easy to add your favorite crunchy additions.
Classic Summer Side Dish
My mom has been making this gluten-free potato salad recipe since childhood and continues to do so today. She has adapted the recipe to remove crunchy ingredients like celery and onions based on family preferences. I suggest what you can add if your family prefers potato salad that is a bit more texture.
The easy Vinaigrette that she makes and drizzles over warm potatoes is one thing that has stayed the same. It’s the best.
No summer BBQ or gathering is complete for our family without a large bowl of creamy potato salad, flanked with Judy’s Baked Beans, The Best Fruit Dip Every, and Grandpa’s Pasta Salad. This spread is unbeatable!
This simple potato salad recipe is always on hand. You’ll need the following ingredients:
- Russet Potatoes: If you want to make a classic potato salad, use russet potatoes. The potatoes are tender but hold their shape when used in potato salad.
- Hard-boiled Eggs: hard-boiled, chopped eggs are a must for a classic Midwestern potato salad – whether gluten-free or not!
- Mayonnaise I prefer Hellman’s Olive Oil Mayonnaise because it is gluten-free. Hellman’s Vegan Mayonnaise is also kept on hand, even though the recipe for potato salad contains eggs. Check the label to ensure it is gluten-free if you do not use these brands.
- Homemade Vinaigrette The homemade dressing drizzled on warm potatoes requires a neutral pH.
- You will need a tasting oil such as canola or vegetable oil. Also, you will need apple cider vinegar and lemon juice. Easy!
Mix it up
- We prefer our potato salad creamy. However, if you want a little crunch, feel free to mix in any of these ingredients:
- Green onions chopped
- Red or white onion mince
- Caramelized onions
- Celery slices
- Pickled dills, minced
- Fresh dill chopped
- Chop cooked bacon
- Chopped red bell Pepper
Is Potato Salad Purchased in Stores Gluten-Free?
- While potato salad does not typically contain gluten, it is essential to be aware of possible cross-contamination at the facility where it’s prepared and packaged. Does the label state gluten-free? Does the label say “processed at a facility which also processes wheat-containing foods”? All of these are things that you should be on the lookout for.
- My blood pressure rises just thinking about it. Homemade potato salad is also superior to the packaged stuff. My experience is that tub potato salad tastes SO SWEET. I prefer a more tangy and savory potato dressing.
- What about you?
Can you prepare the potato salad in advance?
- This recipe for gluten-free potato salad is also great because you can make it up to a few days in advance. The taste gets better with time!
- On day 2, I combine the hard-boiled eggs, potatoes, dressing, and mayonnaise. Serve on Day 2, 3, or 4.
- Let’s make some gluten-free potato salad!
How to make easy gluten-free potato salad
Step 1. Score the potatoes.
Start with 2-1/2lbs of russet potatoes. This is usually 2-3 large potatoes or 4-5 small ones. Ensure you buy potatoes of the same size to ensure they cook at the same rate.
Use a paring blade to score the potatoes all around the center. This will create a small potato belt. The peels will quickly come off once the potatoes are done cooking.
Step 2: Cooking the potatoes
The potatoes can be added to a large pan of water and placed over high heat. Bring to a rolling boil. It can take up to 15 minutes.
Reduce the heat to medium and simmer the potatoes for 20-40 mins, depending on their size, or until you can insert a knife into the middle. To avoid the potatoes becoming mushy, don’t overcook them.
Transfer the fork-tender potatoes to a colander and let them cool down for 15 minutes or until they can be handled but are still warm.
Step 3: Prepare the Vinaigrette.
Whisk or shake the Vinaigrette as the potatoes cook and drizzle it over the warm, diced potatoes to infuse flavor.
This mixes neutral oil such as avocado, vegetable, or canola oil. Extra virgin olive oil will also work in a pinch. Apple cider vinegar, dry mustard powder, and salt are added to the apple juice. This is not a sweet potato salad but a vinaigrette that balances the tartness.
You can use a paring knife to peel and then cut the potatoes into small pieces—no need to be exact. I love a rustic, homemade potato salad.
Use a spatula and drizzle 3/4 of the dressing on the potatoes. Cover the potato mixture and place it in the fridge with the remaining Vinaigrette. Chill for at least one hour or overnight.
Step 4: Prepare the hard-boiled eggs
Add four large eggs into a small pan and cover them with 1″ cold water. Bring the water to a rolling boil on high heat, then cover the pan with a lid, turn off the heat, and allow the eggs to sit for 12 min.
After 12 minutes, drain the eggs and transfer them to a bowl filled with ice water. Chill for 15 minutes.
Peel and chop the potatoes! Put the hard-boiled eggs chopped in a lid container and refrigerate with the potatoes marinating in the fridge.
Step 5: Assemble
Add the hard-boiled eggs, mayo, and the rest of the Vinaigrette to the potatoes when you’re ready to serve. Fold the mixture to combine, then serve immediately or store it in the refrigerator for up to three days.
Each scoop of this gluten-free potato dressing tastes like a deviled egg – SO GOOD.
Enjoy this classic summery side dish that is easy to make and gluten-free! Enjoy!
Gluten-Free Potato Salad
Serves six as a side
- 2-1/2lbs russet potatoes; see notes
- Four large eggs
- 1/2 – 3/4 cup gluten-free mayonnaise
- To make the Vinaigrette
- 1/4 cup oil with a neutral taste, such as vegetable, avocado, or canola oil
- Apple cider vinegar, 1 Tablespoon
- Lemon juice, one tablespoon
- Dry mustard, one tablespoon
- Half a teaspoon of salt
- Half a teaspoon of sugar
- 1/4 teaspoon paprika
- Then, place the potatoes in a large pot with cold water. Bring the water to a rolling boil in a large hot pot. Reduce the heat to medium and simmer for 20-40 minutes, depending on the size of your potatoes. Overcooking potatoes can cause them to become mushy. Transfer the potatoes into a colander with tongs and let them cool for 15 min.
- Add the eggs to a small pan and cover them with water. Bring the pan to a rolling boil over high heat. After boiling the water, turn off the heat and place the lid over the pan. Let it sit for 12 mins. Fill a bowl of ice and warm water while the eggs are resting. The eggs should be drained and added to an ice bath for cooling. Chop the eggs and place them in an airtight container. Refrigerate until you are ready to use.
- Add the Vinaigrette to a bowl with a lid that fits tightly. Then, whisk or shake it to combine. Set aside.
- Use a paring knife when the potatoes have cooled enough to handle but are still warm. Chop them up into pieces. They don’t need to be exact or uniform. Pour 3/4 of the dressing on the potatoes, then fold with a spatula. Cover and chill for at least an hour and up to 24 hours. Put the remaining sauce into the fridge.
- Add the chopped hard-boiled eggs and mayonnaise to the potatoes when ready to serve. (Start with 1/2 cup, then add more as desired). Fold the ingredients together, then add salt or mayonnaise to taste. Serve immediately or store in the fridge for up to three days.
- Use the same size potatoes to ensure they cook at the same rate. Two large or three medium potatoes are usually included in a 2-1/2 lb bag of potatoes.