Gluten-Free Classic Red Potato Salad
Discover the irresistibly creamy and flavorful world of Gluten-Free Classic Red Potato Salad, a healthier twist on a timeless side dish. This recipe features tender, bite-sized red potatoes, tossed in a tangy blend of gluten-free mayonnaise, Dijon mustard, and apple cider vinegar for a perfectly balanced dressing. Crunchy diced celery, vibrant red onions, and fresh dill bring crisp textures and garden-fresh aromatics, while chopped hard-boiled eggs add richness and depth. Easy to prepare in just 35 minutes, this wholesome gluten-free potato salad is ideal for picnics, barbecues, or weeknight dinners. Serve chilled or at room temperature for a crowd-pleasing dish that's perfect for any occasion!
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Recipe Information
Ingredients
- 2 pounds red potatoes
- 1 tablespoon salt
- 1 cup gluten-free mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 medium, diced celery stalks
- 1 small, finely chopped red onion
- 2 tablespoons, chopped fresh dill
- 0.5 teaspoon black pepper
- 3 large, chopped hard-boiled eggs
Instructions
Begin by washing the red potatoes thoroughly to remove any dirt, then cut them into bite-sized pieces without peeling.
Place the potato pieces in a large pot. Add enough water to cover the potatoes by about an inch. Stir in the tablespoon of salt.
Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer the potatoes for about 10-12 minutes or until they are easily pierced with a fork but not falling apart.
While the potatoes cook, prepare the dressing. In a large bowl, mix the gluten-free mayonnaise, Dijon mustard, and apple cider vinegar until smooth and well combined.
Dice the celery and finely chop the red onion. Chop the fresh dill and the hard-boiled eggs. Set aside.
Once the potatoes are cooked, drain them in a colander and rinse briefly with cold water to stop the cooking process. Allow them to cool for about 5 minutes.
Add the cooked and cooled potatoes to the dressing, gently folding to ensure the potatoes are well coated.
Stir in the diced celery, chopped red onion, fresh dill, and chopped hard-boiled eggs, mixing gently to combine.
Season with fresh ground black pepper to taste. Adjust salt if necessary.
Cover the potato salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Serve chilled or at room temperature, and enjoy your Gluten-Free Classic Red Potato Salad!
Nutrition Facts
Calories |
2648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.3 g | 252% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 695 mg | 232% | |
| Sodium | 9814 mg | 427% | |
| Total Carbohydrate | 186.5 g | 68% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 25.2 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 423 mg | 33% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 5442 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
