Gluten-Free Creamy Potato Salad

By
Teri Gruss, MS
Teri Gruss, MS
Freelance writer and nutrition expert Teri Lee Gruss, M.S. has written hundreds of recipes focusing on healthy gluten-free cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 04/27/22
Potato salad
DeniseBush/Getty Images
Prep: 20 mins
Cook: 40 mins
Total: 60 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
357 Calories
23g Fat
31g Carbs
7g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 357
% Daily Value*
Total Fat 23g 30%
Saturated Fat 4g 20%
Cholesterol 81mg 27%
Sodium 643mg 28%
Total Carbohydrate 31g 11%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 7g
Vitamin C 18mg 92%
Calcium 62mg 5%
Iron 2mg 13%
Potassium 835mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Since potato salad is a classic cookout side dish, and more and more people are following gluten-free diets these days, having a gluten-free recipe under your belt is ideal. The great thing about this recipe is that it is one that everyone can dig into, whether they are gluten free or not. The ingredients are typical of most potato salads, the only difference is the use of a gluten-free mayonnaise. 

Ingredients

  • 6 medium russet potatoes

  • 1 cup gluten-free mayonnaise

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon prepared mustard

  • 2 teaspoons cane sugar, optional

  • 2 teaspoons celery seed

  • 1 1/2 teaspoons salt

  • 1/2 teaspoon freshly ground white pepper

  • 1 cup chopped celery stalk

  • 1/2 cup yellow onions, chopped

  • 3 green onions, sliced

  • 1/2 cup chopped curly parsley (save a sprig for garnish)

  • 3 large hard-cooked eggs, chopped

  • 1/2 teaspoon paprika, for garnish

  • 1 sprig parsley, for garnish

Steps to Make It

  1. Peel and cook the potatoes in boiling, salted water until tender, about 30 to 40 minutes. Drain and cool.

  2. Cut the potatoes into 1/2- to 1-inch cubes and place in a large bowl.

  3. In a small mixing bowl, whisk together gluten-free mayonnaise, vinegar, mustard, sugar if using, celery seed, salt, and pepper. Set aside. 

  4. Gently mix celery, onions, green onions, parsley, and eggs into the bowl with the cubed potatoes. Pour dressing over vegetables and fold gently until thoroughly combined.

  5. Chill for several hours or up to two days before serving.

  6. Just before serving, garnish with paprika and a sprig of parsley.

Gluten Free

If you or a loved one is on a gluten-free diet, you need to read ingredient labels carefully as there are many foods out there that we would not expect to contain gluten but actually do. Mayonnaise, for example, contains distilled vinegar, thickeners, stabilizing ingredients, and emulsifiers, all of which can include wheat. Luckily, there are gluten-free mayonnaises available on the grocery store shelves; simply look for the distinction on the label. 

So first and foremost, always read product labels; because of the popularity of gluten-free foods, many manufacturers are making these versions and labeling them clearly. In addition to buying gluten-free foods, there are a few things to keep in mind when cooking gluten-free meals. First, familiarize yourself with naturally gluten-free foods and good substitutes to use when cooking gluten-free meals. Also, make sure your work surfaces, utensils, pans, and tools are free of gluten; if you are cooking several dishes at once—some not gluten free—do not use the same kitchen equipment when preparing a gluten-free dish to avoid cross-contamination. ​