Do you know how many results return when you Google the phrase: “are potatoes gluten free?”
Clearly the people want to know, and it’s my pleasure to tell you that YES! You can eat potatoes if you’re gluten free, which is good news because my Gluten Free Potato Salad recipe is a must for your next gluten free summer BBQ or picnic!
This classic, creamy potato salad recipe is the perfect summer side dish and easy to customize. While we prefer our potato salad mix-in-free, thank you very much, it’s just as easy to toss in your favorite crunchy add-ins.
Classic Summer Side Dish
This recipe for Gluten Free Potato Salad is the one my Mom made my entire childhood, and still makes to this day. Over the years she’s adapted it to omit crunchy add-ins like onions and celery based on our family’s preferences, though I’ll give you some ideas on what to add if you like potato salad with a little texture.
Something that hasn’t changed is the easy vinaigrette she stirs up then drizzles over the warm potatoes to infuse them with zippy, zingy flavor. It’s just the best.
For our family, no summer BBQ 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 Grandpa’s Pasta Salad, of course. This spread canNOT be beat!
I always have the humble ingredients needed to whip up this best potato salad recipe on hand. Here’s what you’ll need:
- Russet potatoes: if you want a classic potato salad, you’ve got to go with russet potatoes. They’re tender but hold their shape in the potato salad.
- Eggs: chopped, hard-boiled eggs are another must in a classic, Midwestern potato salad – gluten free or not!
- Mayonnaise: I like Hellman’s Olive Oil Mayonnaise, which is gluten free. We also keep Hellman’s Vegan Mayonnaise on hand, though this potato salad recipe contains the eggs I mentioned above. If you don’t use these particular brands, be sure to check the packaging to ensure it’s gluten free before using.
- Homemade vinaigrette: the homemade dressing drizzled over the warm potatoes calls for a neutral tasting oil like canola oil or vegetable oil, apple cider vinegar, lemon juice, dry mustard, salt, paprika, and a touch of sugar. Easy!
Mix It Up
Like I said, we prefer our gluten free potato salad to be creamy, but feel free to add any of the following mix-ins if you like a little crunch:
- Chopped green onions
- Minced red or white onion
- Caramelized onions
- Sliced celery
- Minced dill pickles
- Chopped fresh dill
- Chopped cooked bacon
- Chopped red bell pepper
Is Store Bought Potato Salad Gluten Free?
Potato salad doesn’t typically call for gluten-containing ingredients, although something to look out for is potential cross contamination in the production facility where its prepared and packaged. Does the label say gluten free? Does it say something along the lines of “processed in a facility that also processes foods containing wheat”? These are all things you need to keep an eye out for.
Honestly my blood pressure goes up just thinking about it and I also think homemade potato salad just completely blows the packaged stuff out of the water. In my experience, tub potato salad always tastes SO SWEET, while my personal preference is for a more tangy, savory potato salad.
How about you?
Can You Prepare the Potato Salad Ahead of Time?
Another thing I love about this gluten free potato salad recipe is that you can prepare it completely up to several days ahead of time. It gets better as it sits!
I usually prepare the potatoes, dressing, and hard boiled eggs on day 1, then combine them with the mayonnaise on day 2. Serve on day 2, 3, or 4.
Alrighty, let’s get you some Gluten Free Potato Salad!
How to Make Easy Gluten Free Potato Salad
Step 1: Score the potatoes.
Start with 2-1/2lbs russet potatoes. That’s typically 2-3 large potatoes, or 4-5 smaller ones — be sure to buy potatoes that are all the same size so they cook at the same rate.
Scrub the potatoes then use a paring knife to score each one all the way around the center, like a tiny potato belt. This will help the peels slip off after they’re done cooking.
Step 2: Cook the potatoes
Add the potatoes to a large pot of cold water then place it over high heat and bring to a boil. This can take 15 minutes or so.
Turn the heat down to medium 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 become mushy or mealy.
Use tongs to transfer the fork tender potatoes to a colander to cool for 15 minutes, or until they’re cool enough to handle but still warm.
Step 3: Make the vinaigrette.
While the potatoes are cooking, shake or whisk up the simple vinaigrette to drizzle over the diced, warm potatoes which infuse them with flavor.
That’s a mixture of a neutral-tasting oil like vegetable, canola, or avocado oil (extra virgin olive oil is fine in a pinch!), apple cider vinegar, lemon juice, dry mustard powder, salt, paprika, and sugar. Just a touch to balance out the tartness of the vinaigrette — this is definitely not a sweet-tasting potato salad!
Use the paring knife to peel the potatoes then chop into pieces — no need to be precise — I love a rustic potato salad.
Drizzle 3/4 of the dressing over the warm potatoes then use a spatula to stir everything together. Cover the potato salad then place in the refrigerator with the remaining vinaigrette to chill for at least an hour, or up to overnight.
Step 4: Make the hard-boiled eggs.
While the potatoes are cooking, add 4 large eggs to a small saucepan then cover the tops by 1″ with cold water. Bring to a boil over high heat then place a lid on top, turn the heat off, and let the eggs sit for 12 minutes.
After the 12 minutes are up, drain then transfer the hard boiled eggs to 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 then refrigerate alongside the marinating potatoes in fridge.
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 mayo. Fold to combine then serve right away, or stash it back in the fridge for up to 3 days.
Each scoop of gluten-free potato salad tastes like a deviled egg – SO GOOD.
Now go forth and enjoy all the potatoes you can handle, including this easy, classic, summery gluten-free side dish! Enjoy!
More Gluten Free Summer Side Dish Recipes
- The Best Baked Beans Ever
- The Best Pasta Salad Ever
- The Best Fruit Dip
- Cucumber Tomato Salad
- Napa Sweet Corn Salad
- Caprese Skewers
free email bonus
Dinner Made EASY
5 days of simple yet flavorful recipes that take the stress out of dinnertime!
Gluten Free Potato Salad
Gluten Free Potato Salad is a classic potato salad free from crunchy mix-ins. This smooth and creamy homestyle potato salad recipe is the perfect summer side dish!
- 2-1/2lbs russet potatoes, see notes
- 4 large eggs
- 1/2 - 3/4 cup gluten free mayonnaise
- For the vinaigrette:
- 1/4 cup neutral tasting oil, like vegetable, canola, 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
- Score potatoes all the way around the centers like a belt (see photos in post above) then place inside a large pot of cold water. Place the pot over high heat then bring to a boil. Turn the heat down to medium then simmer until a knife or skewer can be easily inserted into the centers, 20-40 minutes depending on the size of your potatoes. Avoid overcooking the potatoes or they can become mushy and mealy. Use tongs to transfer the potatoes to a colander then set aside to cool for 15 minutes.
- Meanwhile, add eggs to a small saucepan then cover the tops by 1" with cold water. Place the pan over high heat to bring to a boil. Once boiling, turn the heat off then place a lid on top and let the pan sit for 12 minutes. While the eggs are sitting, fill a bowl with ice and water. Drain the eggs then add to the ice bath to cool for 10 minutes. Peel eggs then chop and place inside an airtight container. Refrigerate until ready to use.
- Add vinaigrette ingredients to a bowl or jar with a tight fitting lid then whisk or shake to combine and set aside.
- When the potatoes are cool enough to handle, but still warm, use a small paring knife to peel the potatoes then chop them into pieces — they don't have to be uniform and precise. Transfer to a large mixing bowl then drizzle 3/4 of the dressing over the warm potatoes and use a spatula to fold to combine. Cover and refrigerate for at least 1 hour, and up to overnight. Place remaining dressing in the refrigerator as well.
- When ready to serve, drizzle remaining dressing over the chilled potatoes then add chopped hard boiled eggs, and mayonnaise (start with 1/2 cup then add more if desired). Fold to combine then taste and add more salt and/or mayonnaise if desired. Serve or place back in the refrigerator for up to 3 more days.
- Be sure to use all the same size potatoes so they cook at the same rate. Usually 2-1/2lbs potatoes is 2 large potatoes, 3 medium-sized potatoes, or 3-4 small/medium-sized potatoes.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Photos by Ashley McLaughlin