Easy Gluten-Free Potato Salad (Dairy-Free)

Potato Salad..The Perfect Side for Potlucks & Summer Gatherings!

One of the things I love the most about summer is gethering with friends for a picnic, summer bbq or potlucks – especially when it’s in the outdoors with the sunshine on our faces.

I love going to the nearby park, throwing a picnic blanket down on the grass and just hanging out over good food, conversation and laughter.

So it goes without saying that foods that are easily transportable for potlucks and picnics make great options during these warmer months.

And of course, potato salad is a classic side dish that cannot be missing from summertime gatherings.

Why This Recipe Works:

• Simple Ingredients: The ingredients required for this easy potato salad are readily available at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing this salad is as simple as boiling the potatoes and then mixing the cut potatoes with a dressing that comes together in seconds!
• Totally Gluten-Free & Dairy-Free: The best part is that this creamy potato salad recipe is 100% gluten-free and dairy-free too, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free potato salad recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Potatoes: I used baby potatoes, but any type of potatoes will work (Yukon gold potatoes, red potatoes, russet potatoes etc).
• Celery: I like adding a bit of chopped fresh celery for crunchiness.
• Eggs: In this case, we are using hard-boiled eggs, which are a key ingredient in this potato salad.
• Onion: I like using red onion for a nice burst of color and flavor. However, if you don’t have red onion on hand, yellow or white onion will work too.
• Vinegar: I used white vinegar to add a bit of tang to the potato salad. If you don’t have white vinegar, you may also use rice vinegar or apple cider vinegar instead.
• Chives: I like chopped chives for flavor and a pop of green. Alternatively, you may also use freshly chopped green onions (spring onions) instead.
• Yogurt: I used a plain dairy-free yogurt to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, you may also use Greek yogurt or sour cream instead.
• Condiments: I used a mixture of salt, ground black pepper and granulated garlic for flavor. Go ahead and add other condiments (such as ground paprika, ground turmeric, etc) if you prefer.
• Lemon Juice: For best results, use fresh lemon juice for a nice citrus tang in the dressing. If you don’t have fresh lemon juice, go ahead and use bottled lemon juice instead. 
• Pickles: Any type of pickles will work. Just make sure to dice them very finely.
• Mustard: I used Dijon mustard, but yellow mustard will work too.

How to Make Gluten-Free Potato Salad (Step by Step):

1. Boil Potatoes

Place the potatoes in a large pot and cover with water. Bring the water to a boil, cooking the potatoes for 7-8 minutes until fork tender. Cool potatoes and then peel them.

2. Cut Potatoes

Cut the boiled potatoes into 1/2-inch or 1-inch pieces (make sure they are bite-sized pieces) and place them in a large bowl.

3. Mix Potatoes with Vinegar

Add rice vinegar to the bowl with the cut potatoes. Leave for 5 minutes.

4. Combine Dressing Ingredients

In a medium bowl, prepare the salad dressing: mix mayonnaise, plain dairy-free yogurt, lemon juice, diced pickles, and Dijon mustard together.

5. Prepare the Potato Salad

In the large bowl with the diced potatoes, add the peeled and finely diced boiled eggs, chopped red onion, celery, fresh chives, creamy dressing, as well as salt and spices.

6. Chill, Serve and Enjoy

Stir and, if desired, place the bowl in the refrigerator to chill the salad. Stir again before serving.

Dish by Dish Tips/Tricks:

• Storing: If not eating immediately, place the gluten-free potato salad in an airtight container and store in the refrigerator for up to 3 days.
• Want a Bit of Protein? Feel free to sprinkle some crispy chopped bacon on top of this classic potato salad if you like.

Other Side Dishes to Enjoy:

• Deviled Eggs (Gluten-Free, Dairy-Free)
• Easy Garlic Bread (Gluten-Free, Vegan)
• Chicken Salad (Gluten-Free, Dairy-Free)

Gluten-Free Potato Recipes You’ll Love:

• Creamy Scalloped Potatoes (Gluten-Free, Vegan)
• Mashed Potatoes (Gluten-Free, Vegan)
• Air-Fried Potato Wedges (Gluten-Free, Vegan)

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Easy Gluten-Free Potato Salad (Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Felicia Lim
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Creamy and flavorful, this gluten-free potato salad is the perfect side dish for summer potlucks, picnics and gatherings. Comes together super easily, this salad recipe can be easily doubled to feed a crowd. Totally dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

For the Potatoes:

• 1/2 pound potatoes
• 1 stalk celery, chopped
• 2 hard-boiled eggs, peeled and finely diced
• 1/2 red onion finely diced
• 1 tablespoon white vinegar
• 2 tablespoons chopped chives
• 1/3 teaspoon salt
• 1/3 teaspoon ground black pepper
• 1/3 teaspoon granulated garlic

For the Dressing:

• 4 tablespoons mayonnaise
• 3 tablespoons plain dairy-free yogurt
• 1 tablespoon lemon juice
• 1 finely diced pickles
• 1 teaspoon Dijon mustard

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Instructions

1. Boil Potatoes: Place the potatoes in a large pot and cover with water. Bring the water to a boil, cooking the potatoes for 7-8 minutes until fork tender. Cool potatoes and then peel them.
2. Cut Potatoes: Cut the boiled potatoes into 1/2-inch or 1-inch pieces.
3. Mix Potatoes with Vinegar: Add rice vinegar to the bowl with the cut potatoes. Leave for 5 minutes.
4. Combine Dressing Ingredients: In a medium bowl, prepare the salad dressing by mixing the mayonnaise, plain dairy-free yogurt, lemon juice, diced pickles, and Dijon mustard together.
5. Prepare the Potato Salad: In the large bowl with the diced potatoes, add the peeled and finely diced boiled eggs, chopped red onion, celery, fresh chives, creamy dressing, as well as salt and spices. Stir and, if desired, place the bowl in the refrigerator to chill the salad. Stir again before serving.

Notes

Potatoes: I used baby potatoes, but any type of potatoes will work too.

Celery: I like adding a bit of chopped fresh celery for crunchiness.

Eggs: In this case, we are using hard-boiled eggs, which are a key ingredient in this potato salad.

Onion: I like using red onion for a nice burst of color and flavor. However, if you don’t have red onion on hand, yellow or white onion will work too.

Vinegar: I used white vinegar to add a bit of tang to the potato salad. If you don’t have white vinegar, you may also use rice vinegar instead.

Chives: I like chopped chives for flavor and a pop of green. Alternatively, you may also use freshly chopped spring onions instead.

Yogurt: I used a plain dairy-free yogurt to keep this recipe dairy-free. However, you may also use Greek yogurt instead.

Condiments: I used a mixture of salt, ground black pepper and granulated garlic for flavor. Go ahead and add other condiments (such as ground paprika, ground turmeric, etc) if you prefer.

Lemon Juice: For best results, use fresh lemon juice for a nice citrus tang in the dressing. If you don’t have fresh lemon juice, go ahead and use bottled lemon juice instead. 

Pickles: Any type of pickles will work. Just make sure to dice them very finely.

Mustard: I used Dijon mustard, but yellow mustard will work too.

• Prep Time: 5 mins
• Cook Time: 30 mins
• Category: Side Dish
• Method: Stovetop
• Cuisine: American