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Gluten Free Potato Salad--Key Recipe to Satisfying Side Dishes

Love this gluten-free potato salad; it is just like what Grandma used to make! | Gluten Free Potato Salad--Key Recipe to Satisfying Side Dishes

Updated April 23, 2018.

Gluten free potato salad is a classic all American staple perfect for picnics, potlucks, backyard cookouts, or just because it tastes so good!

This creamy potato salad recipe will satisfy your family and guests.

They will keep coming back for seconds.

You might want to whip up a double batch!


Make Your Own Variation!

Experiment using different potato varieties such as red potatoes, Yukon Gold, fingerlings or whole new potatoes.

Leave the skins on the potatoes; it is a different look and mouth-feel, plus plenty of extra nutrition.

Are you crazy about color?

Make a salad with purple or blue potatoes, or a whole rainbow of colored potatoes!

Have you ever tried a salad made with sweet potatoes?  Mm-mm!

Stir in leftover vegetables, such as cauliflower, broccoli, beets, turnips, rutabagas, grated carrots, sliced bell peppers, chopped greens, avocado or tomatoes.

Turn your potato salad into a special culinary creation by tossing in some fresh rosemary, fennel, roasted garlic or flat leaf parsley.

Consider changing up the underlying flavor notes by using different mustards and vinegars when making homemade versions of the creamy dressing ingredients.

Go bold with balsamic vinegar and coarse-grained mustard or use a different homemade vinaigrette dressing variation to marinate the potatoes in.

Indulge in a little food play; add some olives, shredded or crumbled cheeses, leftover cooked meats, nuts, or fresh or dried fruits.

Skip the potatoes and use cauliflower or cooked winter squash.


Give Your Gluten Free Potato Salad a Cultural Flare!

Make a variation using traditional cultural ingredients. 

Indian Delish

Marinate potatoes in Vinaigrette Dressing made with olive oil.

Stir in Curried Onion Dressing or use a mix of plain yogurt, mayonnaise, 1 teaspoon curry powder and 1 teaspoon garam masala.

Generously garnish with fresh cilantro.

French Cuisine

Marinate potatoes in Classic French Dressing.

Omit pickle relish.

Stir in fresh herbs, such as chives, basil, tarragon or parsley.

Garnish as directed in key recipe.

Make it Mediterranean

Omit pickle relish.

Stir in cooked bacon, sliced black olives, grape tomatoes and chopped fresh Italian parsley. 

Travel South of the Border

Omit pickle relish.

Marinate potatoes in a spicy salsa.

Use equal measures of sour cream and homemade mayonnaise.

Stir in some whole kernel corn, sliced bell peppers, and grape tomatoes.

Garnish with crumbled queso fresco and sliced scallions.

Go Greek

Omit pickle relish.

Marinate potatoes in Greek Dressing.

Stir in Lemon Herb Sauce made with dill weed, chopped fresh cucumber, halved Kalamata Olives and grape tomatoes.

Garnish top with crumbled Feta cheese and sliced scallions.

Russian Cookery

Stir into key recipe, cooked green peas and carrots, cooked ham and chopped parsley.


Whether you use Gluten Free Potato Salad key recipe or make a delicious variation, serve your potato salad as a side-dish, instead of your usual cooked “potato” fare.

To optimize nutrition, accompany potato salad with your choice of a protein-based main dish, cooked greens or a salad made of leafy greens and fresh fruit for dessert.





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Gluten Free Potato Salad--Key Recipe to Satisfying Side Dishes


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Gluten Free Potato Salad--Key Recipe to Satisfying Side Dishes


Love this gluten-free potato salad; it is just like what Grandma used to make!

Prep Time: 1 hour, 15 minutes
Yield: 12, 1/2 cup servings

Ingredients:
- 2 pounds cooked potatoes, peeled and cubed
- 1 1/2 teaspoon salt
- 1/3 cup Italian Dressing
- 1/4 cup dill pickle relish
- 1 tablespoon Dijon mustard
- 1/4 teaspoon black pepper
- 1/2 teaspoon celery seed
- 1 cup mayonnaise
- 1/2 cup minced onion
- 2 celery stalks, diced
- 2 hard cooked eggs, chilled and sliced
- paprika

Instructions:
1. In a large mixing bowl, toss potatoes with salt, Italian dressing, dill pickle relish and onions.
2. Cover and let marinate in the refrigerator for at least 30 minutes.
3. In a small bowl, combine mustard, pepper, celery seed, mayonnaise and celery.
4. Pour dressing over potatoes and mix well.
5. Cover and chill in the refrigerator for at least 30 minutes before serving.
6. Garnish top of salad with sliced eggs and a sprinkle of paprika.

Tags:
Gluten-free, Corn-free, Dairy-free, Nut-free, Soy-free, Vegetarian




Variations

Garden Potato Salad

  1. Substitute French Dressing for Italian Dressing.
  2. Stir in 1/2 cup sliced red radishes and 1/2 cup sliced cucumber.
  3. Garnish as directed in key recipe.


Ham and Cheese Potato Salad

  1. Prepare as directed in key recipe.
  2. Stir in 1 cup diced, cooked ham and 1 cup shredded cheddar cheese.
  3. Garnish as directed in key recipe.


Loaded Baked Potato Salad

  1. Prepare as directed in Sour Cream Potato Salad Recipe.
  2. Omit cucumber.
  3. Stir in 1/2 pound bacon, cooked and crumbled, and 2 scallions, sliced.
  4. Garnish as directed in key recipe.


Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 907 grams cooked potatoes, peeled and cubed
  • 7.5 ml salt
  • 85 ml Italian Dressing
  • 60 ml dill pickle relish
  • 15 ml Dijon mustard
  • 1.25 ml black pepper
  • 2.5 ml celery seed
  • 250 ml mayonnaise
  • 125 ml minced onion
  • 2 celery stalks, diced
  • 2 hard cooked eggs, chilled and sliced
  • paprika

Instructions

  1. In a large mixing bowl, toss potatoes with salt, Italian dressing, dill pickle relish and onions.
  2. Cover and let marinate in the refrigerator for at least 30 minutes.
  3. In a small bowl, combine mustard, pepper, celery seed, mayonnaise and celery.
  4. Pour dressing over potatoes and mix well.
  5. Cover and chill in the refrigerator for at least 30 minutes before serving.
  6. Garnish top of salad with sliced eggs and a sprinkle of paprika.


Sour Cream Potato Salad

  1. Prepare as directed in key recipe.
  2. Substitute 1/2 of mayonnaise with sour cream.
  3. Stir in 1 tablespoon chopped fresh chives or dill weed and 1 cup chopped cucumber.
  4. Garnish as directed in key recipe.



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