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 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.
Jump to:
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!
📝Ingredients for gluten-free potato salad
Here's what you'll need for this gluten-free potato salad recipe:
- Mini ("baby") potatoes - go for red potatoes
- Hard boiled eggs
- Chives - or green onions
- For the dressing you'll need:
- Mayonnaise
- 2% Greek yogurt - plain, ie, not vanilla (ew in potato salad)
- Dill relish
- Yellow mustard - or Dijon mustard works too
- Paprika
- Onion powder
- Kosher salt
- Fresh ground black pepper
- Lemon
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):
Boil the halved potatoes in salted water. Hard boil the eggs separately.
When the potatoes are tender, rinse under cold water. Drain.
🥔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!
✅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❣️
~April
📖 Recipe
Gluten Free Potato Salad
Ingredients
- 10 cups mini potatoes
- 5 hard boiled eggs
- 3 tablespoon chives or green onions
Dressing Ingredients
- 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
Instructions
- 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.
Notes
Substitutions:
- 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
- Other potato options: Fingerling Potatoes or Yukon Gold Potatoes
- For hard boiled eggs: use a small sauce pan. Fill ⅔ of way with water and bring to a boil. Carefully add eggs. Reduce heat to 7 (medium-high) and boil for 12 minutes. When timer goes, add the eggs into a bowl and run cold water over them. When they're cooled down enough, peel the eggs and use for the recipe.
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