|Nutritional Guidelines (per serving)|
|Servings: 1 bowl (6 to 8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 2g||6%|
|*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.|
You may be thinking that potato salad is naturally gluten-free, but it is the mayonnaise in the creamy recipes that is the culprit. And 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 gluten-free 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.
- 6 medium russet potatoes (Idahos)
- 1 cup gluten-free mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon prepared mustard
- Optional: 2 teaspoons cane sugar
- 2 teaspoons celery seed
- 1 1/2 teaspoons salt
- 1/2 teaspoon white pepper
- 1 cup celery (chopped)
- 1/2 cup yellow onions (chopped)
- 3 green onions (sliced)
- 1/2 cup fresh curly parsley (chopped, save a sprig for garnish)
- 3 large hard-cooked eggs (chopped)
- Garnish: 1/2 teaspoon paprika
Peel and cook the potatoes in boiling, salted water until tender, about 30 to 40 minutes. Drain and cool.
Cut the potatoes into 1/2- to 1-inch cubes and place in a large bowl.
In a small mixing bowl, whisk together gluten-free mayonnaise, vinegar, mustard, sugar if using, celery seed, salt, and pepper. Set aside.
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.
Chill for several hours, or up to 2 days before serving.
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.