Go Back
+ 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. It's got a light and bright taste, with creamy Greek yogurt in the dressing, plus some tang from dill relish and that hint of yellow mustard. Some paprika and green onions on top round out this delicious and healthy potato salad.
No ratings yet
Print Pin
Course: Salad, Side Dish
Cuisine: American
Keyword: potato salad
Servings: 8 people
Author: April


  • 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


  • 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.


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