Move over gloopy, heavy potato salad - we've got a new option in town! This healthy and gluten-free potato salad brings all the summer feels, without all the weight of traditional potato salad recipes. It's got a light and bright taste, with creamy Greek yogurt in the dressing, plus some tang from dill relish and a hint of delicious yellow mustard. Some paprika and chives on top round out this easy-to-make and healthy potato salad.
It's potato salad season everyone!
Whether you like it at BBQ's, cookouts, picnics or all of the above, potato salad is something we can all get behind.
Okay but to be honest?
My experience with potato salad in the past has been, let's just say, less than amazing.
But when our friends brought over this dill-packed and mustard-spiked version to our backyard pool party, I was hooked.
And then I found another recipe for a potato salad with relish in it from a Food and Wine magazine.
So I took what I loved about both of these recipes and made this gluten-free potato salad.
Because goopy, thick and heavy salads without a stitch of colour isn't really my idea of a fun time, you know?
If you feel me on the above, then I think you're gonna love this gluten-free potato salad.
It still tastes like a potato salad - but with a few healthy twists.
And still easy to make, of course.
If you're up for a healthier and delicious version of a traditional summer food, I think you're gonna love this potato salad.
Let's do this.
Here's what you'll need for this gluten-free potato salad:
- Mini (baby) potatoes
- 5 hard boiled eggs
- Chives - or green onions
- For the dressing you'll need:
- Mayonnaise - I'm liking the olive oil variety lately
- 2% Greek yogurt - plain, ie, not vanilla (ew in potato salad)
- Dill relish
- Yellow mustard
- Onion powder
- Kosher salt
- Fresh ground pepper
See recipe card below for quantities.
High level steps on how to make this gluten-free potato salad (more details in the recipe card below):
- First you'll boil the diced potatoes and hard boil the eggs (if you don't already have some eggs from a meal prep session)
- While that is cooking, you whisk up the dressing
- When the potatoes are cooled down, toss the potatoes with the dressing and add the diced hard boiled eggs
- Then top with some paprika and chives (or green onions)
This potato salad is gluten-free but contains animal products (ie, eggs) so if you wanted to make it vegan, you'd need a vegan-friendly mayo plus you'd leave the eggs out.
If you wanted to change things up a bit, here's some ideas:
- I would probably experiment with adding some more crunch to the potatoes, like with plain (or dill), crushed, gluten-free potato chips on top. You can also add diced celery for more crunch too
- If you like your potato salad with a little heat, why not add some cayenne pepper to the dressing or top it with some sriracha before serving (well maybe put that on the side unless your whole family loves the spice life🔥)
- For a little more colour and nutrition, grate some carrots into the salad
- Potato salad for brunch is also AMAZING. Try this recipe for Smoked Salmon Potato Salad - dee-lish
To make this potato salad, you just need a large sauce pan or pot to boil the potatoes and another small one to boil the eggs.
Get a BIG bowl out to be able to stir together the dressing with the potatoes and eggs.
A couple spoons and measuring cups, a colander to drain the potatoes, and a serving container (with a lid to store leftovers) is all you'll need.
Leftovers of this potato salad are good in the fridge for up to 4 days.
Make ahead tip: you can make this potato salad ahead and store it in the fridge for up to 3 days before serving.
Don't freeze this potato salad🚫
📹Two Quick Tips
✅What to serve with potato salad
Potato salad is of course, a great option for a backyard BBQ, pool party or picnic.
And it goes great with foods that just as picnic/cook-out/party ready.
Try this potato salad with:
- Grilled or BBQ'd chicken (try this Cast Iron Skillet Chicken Breast)
- Pulled pork on a gluten-free bun
- Burgers are a natural fit - try my recipe for The BEST Cast Iron Skillet Burgers (EASY RECIPE)🍔
- Or maybe you're like me and love serving a bunch of salads and finger foods at easy-breezy outdoor gatherings so recipes like this Black Bean Dip Recipe (Healthy and Easy!), Grilled Halloumi Salad with Tomato and Parsley, and this Summer Corn and Black Bean Salsa all fit that bill nicely
Hope you love this gluten-free potato salad like we do❣️
Gluten Free Potato Salad
- 10 cups of mini potatoes
- 5 hard boiled eggs
- 3 tablespoon chives or green onions
- ½ cup mayonnaise
- ½ 2% Greek yogurt
- ¼ cup dill relish
- 1 tablespoon yellow mustard
- 1 teaspoon paprika, plus more for sprinkling overtop
- 1 teaspoon onion powder
- 1 teaspoon Kosher salt
- Fresh ground pepper
- 1 lemon, for fresh juice
- Get a large pot of water on the stove to boil. While it comes to a boil, cut your potatoes in half.
- Once the water is boiling, carefully add the potatoes to the water. Add a little Kosher salt. Boil for 8-10 minutes. Check the potatoes with a fork at 8 minutes.
- When the potatoes are done, drain them and run cold water over them for a minute or 2 so they stop cooking. Leave to drain in the sink.
- While the potatoes boil, whisk together the dressing of mayonnaise, Greek yogurt, dill relish, yellow mustard, paprika, onion powder, Kosher salt, fresh ground pepper and lemon juice.
- Cut up the chives (or green onions) and cut up the hard boiled eggs into bite-sized pieces.
- Add the cooled down potatoes to a large bowl, add diced eggs and pour the dressing over everything. Stir it up all. Top with chives, fresh ground pepper and a little paprika. Serve right away.