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Gluten-Free Potato Salad

Name: Gluten-Free Potato Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings.
Ingredients: 1 garlic clove, peeled; 3 pounds small red potatoes, quartered; 2 tablespoons cider vinegar, divided; 1-1/2 teaspoons salt, divided; 6 hard-boiled large eggs, divided use; 1 cup mayonnaise; 1/2 cup sour cream; 1 tablespoon Dijon mustard; 1/2 teaspoon paprika, plus extra for garnish, optional; 1/4 teaspoon pepper; 1 medium sweet onion, finely chopped; 2 celery ribs, finely chopped; 2 tablespoons minced fresh parsley

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Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 15 min. + chilling

Makes

12 servings

In college, my best friend and I debated whose mom made the best potato salad. Turns out they were almost identical! Even though I've since tweaked our recipe, this gluten-free potato salad still takes me home again. —Ellie Martin Cliffe, Milwaukee, Wisconsin

Gluten-Free Potato Salad Recipe photo by Taste of Home

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Ingredients

1 garlic clove, peeled
3 pounds small red potatoes, quartered
2 tablespoons cider vinegar, divided
1-1/2 teaspoons salt, divided
6 hard-boiled large eggs, divided use
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon Dijon mustard
1/2 teaspoon paprika, plus extra for garnish, optional
1/4 teaspoon pepper
1 medium sweet onion, finely chopped
2 celery ribs, finely chopped
2 tablespoons minced fresh parsley

Directions

Skewer garlic with a toothpick (to make it easy to find after cooking). Place potatoes, 1 tablespoon vinegar, 1 teaspoon salt and skewered garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer until tender, 10-12 minutes. Drain potatoes, reserving garlic; remove skewer and crush garlic.
Meanwhile, chop 5 eggs. Whisk together mayonnaise, sour cream, mustard, paprika, pepper, garlic and remaining vinegar and salt. Stir in potatoes, chopped eggs, onion and celery. Refrigerate 4 hours or until cold.
Just before serving, slice remaining egg. Top salad with egg; sprinkle with parsley and, if desired, additional paprika.

Gluten-Free Potato Salad Tips

How do you hard boil eggs for gluten-free potato salad?

Hard-boiled eggs are a classic addition to any potato salad. Whether you layer slices on top or chop them up and mix them in, they add great flavor and a bit of protein. You can also make your hard-boiled eggs up to 5 days ahead of time—just leave them in the shells and peel them when you’re ready to make your salad.

How can you make this gluten-free potato salad your own?

While this gluten-free potato salad already has a lot of flavor, it's fun to switch things up. For a southwest spin, mash a chipotle pepper or two in with your mayonnaise and stir in chopped cilantro, corn and a bit of cumin. A squeeze of fresh lime puts it over the top. Dreaming of the south of France? Add capers, sun-dried tomatoes, herbes de Provence and olives. No matter what you add, be sure to check the label of any ingredient to make sure it’s gluten-free. The same goes for any other gluten-free recipe you make at home.

How should you store gluten-free potato salad?

Potato salad is great to have on hand, especially during the summer, for a side dish for your next grilling adventure. We tend to think it tastes even better the next day, so why not make your potato salad ahead? Simply store it in an airtight container overnight in the fridge. If you're thinking of freezing your leftovers, think again. While you technically can freeze potato salad, you usually end up with really sad results when you thaw it out.

—James Schend, Taste of Home Deputy Culinary Editor

Nutrition Facts

3/4 cup: 281 calories, 19g fat (4g saturated fat), 107mg cholesterol, 472mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 6g protein.