Do you know how many results will be returned if you google the phrase: “Are potatoes gluten free?”
91 MILLION.
Obviously people want to know and it’s my pleasure to tell you: YES! You can eat potatoes if you’re gluten-free, which is great news because my gluten-free potato salad recipe is a must-try for your next gluten-free summer BBQ or picnic!
The perfect summer side dish, this classic, creamy potato salad recipe is easy to adapt. While we prefer our potato salad without any admixture, Thanks very much, It’s just as easy to add your favorite crunchy side dishes.
Classic summer side dish
This gluten-free potato salad recipe was made by my mom throughout my childhood and still makes to this day. Over the years, she’s adjusted it to omit crunchy additions like onions and celery based on our family’s preferences. However, I’ll give you some ideas on what to add if you like potato salad with some texture.
One thing that hasn’t changed is the simple vinaigrette, which she makes up and then drizzles over the warm potatoes to give them a tangy, tangy flavor. It’s just the best.
For our family, no summer barbecue or get-together is complete without a big bowl of creamy potato salad flanked by Judy’s Baked Beans, the best fruit dip ever and, of course, Grandpa’s pasta salad. This spread is unbeatable!
Ingredients needed
I always have on hand the humble ingredients I need to make this best potato salad recipe. You will need the following:
- red potatoes: if you want one classic Red-brown potatoes absolutely have to go with the potato salad. They are tender but keep their shape in the potato salad.
- eggs: Chopped, hard-boiled eggs are another must-have in a classic Midwestern potato salad—gluten-free or not!
- Mayonnaise: I like Hellman’s Olive Oil Mayonnaise, which is gluten-free. We also stock Hellman’s Vegan Mayonnaise, although this potato salad recipe includes the eggs mentioned above. If you don’t use these particular brands, be sure to check the packaging before using to make sure they’re gluten-free.
- Homemade Vinaigrette: The homemade dressing drizzled over the warm potatoes calls for a neutral-tasting oil like canola or vegetable oil, apple cider vinegar, lemon juice, dry mustard, salt, paprika, and a touch of sugar. Simply!
mix it up
As said, we prefer a creamy gluten-free potato salad, but you can add any of the following mixes if you like it a little crunchier:
- Chopped spring onions
- Chopped red or white onion
- Caramelized Onions
- Sliced celery
- Chopped dill pickles
- Chopped fresh dill
- Chopped cooked bacon
- Chopped red peppers
Is Store Bought Potato Salad Gluten Free?
Potato salad does not typically require ingredients containing gluten, but care should be taken to avoid possible cross-contamination in the manufacturing facility where it is prepared and packaged. Does the label say gluten free? Does it say something like “processed in a facility that also processes foods containing wheat”? Those are all things to watch out for.
Honestly, my blood pressure rises just thinking about it, and I also think that homemade potato salad just eclipses the packaged stuff. In my experience, tub potato salad always tastes SO SWEET, while personally I prefer a more flavorful, hearty potato salad.
And you?
Can you prepare the potato salad in advance?
Another thing I love about this gluten free potato salad recipe is that you can make it several days in advance. It gets better the more it sits!
I usually prep the potatoes, dressing, and hard boiled eggs the first day, and then combine them with the mayonnaise the second day. I serve them on the second, third or fourth day.
Okay, let’s get you gluten-free potato salad!
How to make an easy gluten-free potato salad
Step 1: Score the potatoes.
Start with 2 1/2 pounds of russet potatoes. Usually this is 2-3 large potatoes or 4-5 smaller ones – make sure you buy all the same sized potatoes so they cook at the same speed.
Scrub the potatoes, then use a paring knife to score them all around the center, like a small potato belt. This will make it easier for the shells to slide off after cooking.
Step 2: Boil potatoes
Place the potatoes in a large saucepan of cold water, place over high heat and bring to a boil. This can take around 15 minutes.
Reduce the heat to medium-low, then simmer for 20-40 minutes, depending on the size of your potatoes, or until a knife or skewer can be inserted into the center of the potatoes. Avoid overcooking the potatoes so they don’t get mushy or floury.
Using tongs, transfer the tender potatoes to a colander and let cool for 15 minutes, or until cool enough to touch but still warm.
Step 3: Make the vinaigrette.
While the potatoes are cooking, shake or whisk the easy vinaigrette to drizzle over the diced, warm potatoes to add flavor.
This is a mixture of a neutral-tasting oil like vegetable, canola, or avocado oil (extra virgin olive oil will do just fine in a pinch!), apple cider vinegar, lemon juice, dry mustard powder, salt, paprika, and sugar. Just a touch to balance out the acidity of the vinaigrette – this is definitely not a sweet tasting potato salad!
Peel the potatoes with the paring knife, then cut them into chunks – no need to be precise – I love a rustic potato salad.
Drizzle 3/4 of the dressing over the warm potatoes and stir together with a spatula. Cover the potato salad and place in the fridge with the remaining vinaigrette to chill for at least an hour or even overnight.
Step 4: Prepare the hard-boiled eggs.
While the potatoes are cooking, break 4 large eggs into a small saucepan and cover the rim 1 inch with cold water. Bring to a boil over high heat, then place a lid on, turn off the heat and let the eggs sit for 12 minutes.
When the 12 minutes are up, drain the hard-boiled eggs and place them in a bowl of ice water to chill for 10-15 minutes.
Then peel and chop! Place the chopped hard-boiled eggs in a container with a lid and place in the fridge along with the marinated potatoes.
Step 5: Assemble
When it’s time to eat, drizzle the remaining vinaigrette over the chilled potatoes, then add the chopped hard-boiled eggs and mayonnaise. Fold up and serve immediately or refrigerate for up to three days.
Each scoop of Gluten Free Potato Salad tastes like a devil’s egg – SO GOOD.
Now get on your way and enjoy all the potatoes you can eat, including this easy, classic, summery gluten-free side dish! Enjoy!
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Description
Gluten-free potato salad is a classic potato salad without any crunchy side dishes. This smooth and creamy Homemade Potato Salad recipe is the perfect summer side dish!
Ingredients
- 2 1/2 pounds russet potatoes, see notes
- 4 large eggs
- 1/2 – 3/4 cup gluten free mayonnaise
- For the vinaigrette:
- 1/4 cup neutral-tasting oil, e.g. B. vegetable, rapeseed or avocado oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon paprika
directions
- Score the potatoes around the middle like a belt (see photos in post above), then place in a large saucepan of cold water. Place the pot on high heat and bring to a boil. Reduce the heat to medium-low, then simmer until a knife or skewer is easily inserted through the center, 20-40 minutes depending on the size of your potatoes. Avoid overcooking the potatoes or they may become mushy and floury. Using tongs, place the potatoes in a colander and let cool for 15 minutes.
- Meanwhile, place the eggs in a small saucepan and cover the rim about 1 inch with cold water. Place the pot on high heat to bring it to a boil. Once the pot is boiling, turn off the heat, put on a lid and let the pot sit for 12 minutes. While the eggs are standing, fill a bowl with ice and water. Drain eggs and place in ice bath to cool for 10 minutes. Peel the eggs, chop them and place in an airtight container. Store in the refrigerator until ready to use.
- Place the vinaigrette ingredients in a bowl or jar with a tight fitting lid, whisk or shake and set aside.
- When the potatoes are cool enough to the touch but still warm, use a small paring knife to peel the potatoes, then cut into chunks—they don’t need to be even and precise. Place in a large mixing bowl, then drizzle 3/4 of the dressing over the warm potatoes and mix together with a spatula. Cover and refrigerate for at least 1 hour and up to overnight. Put the rest of the dressing in the fridge as well.
- To serve, drizzle remaining dressing over chilled potatoes, then add chopped hard-boiled eggs and mayonnaise (start with 1/2 cup, then add more if desired). Fold in to combine, then taste, adding more salt and/or mayonnaise if needed. Serve or refrigerate for up to 3 more days.
Remarks
- Be sure to use all potatoes of the same size so they cook at the same cooking speed. Typically 2-1/2 pounds of potatoes is 2 large potatoes, 3 medium potatoes, or 3-4 small/medium potatoes.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Photos by Ashley McLaughlin