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Gluten Free Potato Salad Recipe

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4 from 2 reviews

A delicious and creamy gluten-free potato salad featuring perfectly boiled russet potatoes, hard-boiled eggs, and a tangy homemade vinaigrette dressing. This classic side dish is perfect for picnics, BBQs, or as a comforting comfort food, made entirely gluten-free and easy to prepare.

Ingredients

Potatoes and Eggs

  • 2-1/2 lbs russet potatoes
  • 4 large eggs

Dressing and Seasonings

  • 1/2 - 3/4 cup gluten free mayonnaise
  • 1/4 cup neutral tasting oil (vegetable, canola, or avocado oil)
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon lemon juice
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon paprika

Instructions

  1. Boil potatoes: Score each potato around the center like a belt. Place the potatoes in a large pot filled with cold water and bring to a boil over high heat. Reduce heat to medium and simmer until a knife or skewer can be easily inserted, about 20-40 minutes depending on potato size. Avoid overcooking to prevent mushy texture. Use tongs to transfer potatoes to a colander and let cool for 15 minutes.
  2. Boil eggs: Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then turn off heat and cover with a lid. Let sit for 12 minutes. Then transfer eggs to an ice water bath for 10 minutes to cool. Peel, chop, and refrigerate in an airtight container until ready to use.
  3. Make dressing: In a bowl or jar with a tight-fitting lid, combine neutral oil, apple cider vinegar, lemon juice, dry mustard, salt, sugar, and paprika. Whisk or shake well to combine and set aside.
  4. Cut potatoes: When potatoes are cool enough but still warm, peel them using a small paring knife. Chop into rough pieces and transfer to a large mixing bowl. Drizzle about 3/4 of the dressing over the warm potatoes and fold gently with a spatula to combine. Cover and refrigerate for at least 1 hour or up to overnight. Keep remaining dressing refrigerated.
  5. Serve: Before serving, drizzle the remaining dressing over the chilled potatoes. Add chopped hard-boiled eggs and mayonnaise (start with 1/2 cup and add more as desired). Fold gently to combine. Taste and adjust seasoning with more salt or mayonnaise if needed. Serve immediately or refrigerate for up to 3 days.

Notes

  • Use russet potatoes for best texture—waxy potatoes will not hold up well.
  • Do not overcook potatoes to avoid mushiness; test with a skewer.
  • Adjust mayonnaise quantity according to preferred creaminess.
  • Can be made a day ahead for better flavor melding.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://glowcooks.com/gluten-free-potato-salad-recipe/