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–+ servings
Potato salad in a brown dish.

Gluten Free Potato Salad

Move over gloopy, heavy potato salad - we've got a new one in town! This healthy and gluten-free potato salad brings all the summer feels, without all the weight of traditional potato salad recipes.
5 from 7 votes
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Course: Salad, Side Dish
Cuisine: American
Keyword: potato salad
Servings: 8 people
Author: April Saunders

Ingredients

  • 10 cups of 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

Makes about 10 cups of potato salad.
Leftovers are good in the fridge for up to 4 days.
Make ahead: you can make this potato salad ahead and store in the fridge for up to 3 days.
Do not freeze this potato salad.
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.
Inspired by Nina’s Potato Salad from Food and Wine Magazine, June 2022
Nutrition information is approximate.
Nutrition Facts
Gluten Free Potato Salad
Amount per Serving
Calories
157
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
2
g
Cholesterol
 
119
mg
40
%
Sodium
 
566
mg
25
%
Potassium
 
485
mg
14
%
Carbohydrates
 
19
g
6
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
6
g
12
%
Vitamin A
 
242
IU
5
%
Vitamin C
 
9
mg
11
%
Calcium
 
30
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
157
Nutrition Facts