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.
It's potato salad season everyone!
Whether you love it at BBQ's, cookouts, picnics or all of the above, potato salad is something we can all get behind.
Bonus that most potato salad recipes are naturally gluten-free, perfectly fitting in to your new gluten-free diet😄
Okay but to be honest?
My experience with a more classic potato salad recipe in the past has been, let's just say, less than amazing.
But when our friends brought over a dill-packed and mustard-spiked version to our backyard pool party, I was hooked.
And I think you're gonna love this gluten-free potato salad recipe.
It's a spin on traditional potato salad with a few healthy twists, it's super easy to make and perfect for large gatherings with hungry family and friends😄
A fresh-tasting salad and a healthier version of such a traditional summer food.
Let's do this!
✅Why this potato salad works
- ✅This homemade potato salad hits it out of the park because it's a creamy potato salad but still brings the flavour - according to my husband, it's the best potato salad recipe he's ever had!
- ✅It's also the perfect side dish for summer picnics and BBQ's with large gatherings of friends and family because this recipe makes a lot
- ✅This potato salad uses red-skinned potatoes. These are a popular choice for potato salad recipes, and for good reason! They've got a smooth, thin skin and a firm texture. Red potatoes have a slightly sweet and earthy flavor that really goes well with the other ingredients in this potato salad too
- ✅Leftovers are welcome! This potato salad recipe will keep for up to 3 days in the fridge so you can enjoy it the next day too!
📝Ingredients for gluten-free potato salad
Here's what you'll need for this gluten-free potato salad recipe:
- Mini ("baby") potatoes - I recommend using red potatoes
- Hard boiled eggs
- Chives - or green onions
- For the dressing you'll need:
- 2% Greek yogurt - plain, ie, not vanilla (ew in potato salad)
- Dill relish
- Yellow mustard - or Dijon mustard works too
- Onion powder
- Kosher salt
- Fresh ground black pepper
See recipe card below for quantities.
🔪How to make this easy potato salad
Here's the high level steps on how to make this gluten-free potato salad (more details in the recipe card below):
- 🍋Instead of the lemon juice, you could use apple cider vinegar for slightly different - but still delicious - taste
- 🥄This potato salad needs mayonnaise and Greek yogurt but you could sub-in one of those for sour cream instead
🥔For the type of potato to use, you can definitely sub-in a different potato than the red variety.
Here's other potato options:
- Yukon Gold Potatoes: Yukon Gold potatoes are a delicious choice for potato salad. They have a creamy, buttery texture and a slightly sweet flavor. Yukon Gold potatoes hold their shape well after cooking, making them a great option for salads.
- Fingerling Potatoes: Fingerling potatoes are small, elongated potatoes with a waxy texture. They come in various colors, such as yellow, red, and purple. Fingerling potatoes have a buttery and nutty flavor. They hold their shape well too!
If you wanted to change things up a bit, here's some ideas:
- Green onions are classic topping for potato salad but chives are one of my favorite ways to garnish - sub-in chives for green onions if you have them
- Add some more crunch to the potato salad, 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 spicy life🔥)
- For a little more colour and nutrition, grate some carrots into the salad
- Like pickles in your potato salad? Personal preference on this one but sweet pickles or diced up dill pickles would add a salty crunch if you were looking for it
- Potato salad for brunch is also AMAZING. Try this recipe for Smoked Salmon Potato Salad - dee-lish
- This potato salad is gluten-free but contains animal products (ie, eggs) so if you wanted to make a vegan potato salad, you'd need a vegan-friendly mayo plus you'd leave the eggs out.
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 large mixing 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) are other things you'll need.
You can keep leftovers of this potato salad in an airtight container 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 are 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 serving 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.